Vegan Eggless Benedict

Photo Credit: plantbasedonabudget

Ingredients: 

• 1 avocado, thinly sliced
• 1 tomato, thinly sliced
• 8 slices bread or English muffins (whatever is available or preferred), toasted
• Cayenne pepper, for garnishing
• Paprika, for garnishing
• Freshly ground black pepper, for garnishing
• ¾ cup of soft tofu
• 2 tsp mustard
• 4 tbsp nutritional yeast
• 1½ tsp lemon juice
• ½ cup plain almond milk
• 1 tbsp olive oil
• 2 tsp soy sauce
• Pinch paprika
• Pinch turmeric
• Salt & pepper to taste

Directions:

1. Place the following in a blender for the Hollandaise: tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, and spices. Blend until smooth. Gently warm in a medium saucepan on low heat.
2. On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle warmed sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.
   

Note : Makes 8 muffin halves