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'Eggs' Benedict

Baked tofu, eggless hollandaise sauce, veggie bacon, and fresh tomatoes top a toasted English muffin for a delicious vegan version of a French classic.

1 lb. extra firm tofu
1/4 cup apple cider vinegar
1/4 tsp. salt
1/4 cup olive oil
4 Tbsp. nondairy margarine
8 oz. nondairy sour cream (try Tofutti brand—www.tofutti.com)
1 tsp. paprika
1/2 tsp. nutmeg
Pinch of cayenne
1 Tbsp. lemon juice
4 vegan English muffins, toasted (or 8 slices of toast)
8 slices of faux Canadian bacon (try Yves brand—www.yvesveggie.com)
8 slices of tomato

• Preheat the oven to 450ºF. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9”x13” baking dish.
• In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes—until it is brown and crispy.
• To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don’t allow it to boil.
• Top each English muffin half or slice of toast with a slice of tofu, Canadian “bacon,” and tomato, and a generous spoonful of hollandaise sauce. Serve immediately.

Makes 8 servings