Eggless Benedict

Level of Difficulty: Effort Required
Pots/Pans Used: 3ish

Ingredients

asparagus
olive oil
salt & pepper to taste
Tofurky's Ham Deli Slices
toast or english muffin (whatever is available or preferred)
extra firm tofu

Hollandaise sauce:
3/4 cup of soft tofu
2 tsp mustard
4 TBL nutritional yeast
1 1/2 tsp lemon juice
1/2 cup soymilk
1 TBL olive oil
2 tsp soy sauce
pinch paprika
pinch turmeric
salt & pepper to taste

Tofu marinade:
1/4 cup olive oil
2 1/2 TBL vinegar (I used white wine vinegar)
2 TBL soy sauce

Eggs Benedict is probably my all time favorite thing for breakfast and I have been deprived for far too long. My hollandaise sauce is a product of looking over probably fifteen hollandaise recipes and creating this hybrid. You can also save the leftover sauce and serve it over asparagus as a side dish with dinner. mmmmmm
Start by mixing the marinade for the tofu in a bowl. Slice as much extra firm tofu (pictured above are four slices worth) as desired and marinate for about 15-20 minutes. While marinading, cover asparagus with olive oil and salt and pepper. Bake in the oven at 425 degrees until bright green and crispy (will take about 15-20 minutes). While waiting for the tofu and asparagus, you can blend all the ingreidents for the hollandaise sauce in a blender and set aside. Toast your bread of choice and grill a couple of slices of ham on a grill pan over medium heat. After that, you can set the ham aside and grill the tofu slices until nice and browned and crispy. At this point, all you need to do is assemble your egg-less benedict and sprinkle the top with a bit of pepper and paprika.