Avocado Tofu Benedict

The classic Eggs Benedict brunch gets a healthy makeover as tofu is marinated in cumin, thyme and chipotle chili and served over a whole wheat English muffin. Sliced avocado and arugula are sandwiched between the flavorful tofu and English muffin and a lemon cayenne Hollandaise drizzle completes the dish. This recipe comes to us from Lindsay of Cook. Vegan. Lover.   Serves 4

This was fun to make and delicious!  We had it for lunch today with a veggie packed Miso Soup and a Super Salad with Tomato/Veganaise Dressing. Yummmmmy!

Thanks to Meatless Monday for this  recipe!

For The Marinated Tofu

1 cup low sodium vegetable broth
1 teaspoon red wine vinegar
¼ teaspoon chipotle chili powder (I didn’t have chipotle chili powder so used regular chili powder)
¼ teaspoon cumin
¼ teaspoon garlic powder
½ teaspoon dried thyme
1 tablespoons nutritional yeast*
6 ounces extra firm tofu, sliced into 4 triangles

For the Hollandaise sauce

1 cup soy, rice or almond milk (Plain, not flavored)
1 tablespoon lemon juice
2 tablespoons dairy free margarine substitute (I used Earth Balance)
1 tablespoon cornstarch
½ cup low sodium vegetable broth
3 tablespoons nutritional yeast* (This is a delicious “cheezy” B12 substitute you can use on veggies, popcorn with olive oil, everything!  We use KAL Primary nutritional yeast)
a pinch salt
a pinch black pepper
a pinch cayenne pepper

To complete the Avocado Tofu Benedict

A little olive oil or cooking spray for preparing the skillet
2 avocados, thin sliced
2 cups arugula, divided
4 whole wheat English muffins, toasted (We use Ezekiel Sprouted whole grain and seeds English Muffins)
optional hot sauce, to taste