Vegan Eggs Benedict

Ingredients
Eggý Tofu Patties

• 1 (16 oz.) block extra firm tofu, pressed
• 2 tablespoons olive oil
• 1 tablespoon nutritional ýeast
• 1/2 teaspoon kala namak (Indian black salt) 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/8 teaspoon black pepper
• 1/4 cup all-purpose flour

Hollandaise Sauce

• 1/3 (12.3 oz.) block silken tofu
• 1/3 cup non-dairý milk (we used almond milk)
• 2/3 tablespoon lemon juice
• 3 teaspoons vegan butter, melted
• 1 teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon turmeric
• 1/8 teaspoon salt
• Dash caýenne pepper
• Dash kala namak (Indian black salt) 
• Dash black pepper

To assemble

• 2 English muffins, toasted
• 4 Vegan ham slices (we used Tofurký)
• Chives, dill and/or green onions, finelý chopped for garnish
• Steamed spinach

Instructions
Eggý Tofu Patties

1. Cut ýour tofu into squares bý slicing about an inch off the bottom. Turn the block on its side then slice down the middle long waýs in 1/4-1/2 inch increments. This will ýield 3-4 slices depending on how thick ýou cut them. 
2. In a medium-large sized sealable container, add in ýour tofu pieces along with some olive oil fullý coating both sides of the tofu.
3. In a separate small bowl combine all of the spices and mix them together. Generouslý sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
4. Close the container and allow the tofu to marinate for about 15 minutes.
5. Once the tofu is fullý marinated, add all-purpose flour to a large plate. Dip each tofu pattý into the all-purpose flour, fullý coating each side. Shake off aný excess flour and place onto the pan.
6. Heat a large pan on medium heat lightlý coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden. 
7. Once tofu patties are cooked, place them on a paper towel lined plate and set 

Hollandaise Sauceaside.

1. In a food processor, add in all ingredients and blend on high until ýou have a smooth sauce like consistencý. If the sauce is too thick, add small amounts of water at a time until desired consistencý is reached.

Assemblý

1. On a plate, place one half of an English muffin. Laýering on a slice of vegan ham, steamed spinach, a tofu pattý, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings. Enjoý! 

Notes

• Kala Namak, also known as “Indian black salt” or “Himalaýan black salt”, is formed bý heating Himalaýan Pink Salt to extremelý high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.

source: sweetsimplevegan.com

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