Tofu Benny w. Vegan Hollandaise by @HotforFood Recipe: For the vegan Hollandaise: 1/2 C sliced raw almonds 1/2 C unsweetened almond or soy milk (can also sub water) 1 tbsp coconut oil 1 1/2 tbsp lemon juice 2 tbsp nutritional yeast flakes 1/2 tsp ground mustard 1/4 tsp turmeric powder 1/4 tsp sea salt 1/4 tsp white pepper Place all the ingredients in a high-powered blender and combine until really smooth. You need to let it blend until the oil starts to emulsify the mixture and it becomes very creamy. Heat the sauce over the stove in a small sauce pan for a few minutes to warm before serving. If you over heat it, it will thicken too much. If that happens just add a bit more water or almond milk to thin it out. Our favourite vehicle for this hollandaise sauce is a smoked tofu benny! vegan benny ingredients (serves 2): 1 pkg of smoked tofu (try sunrise soyganic or wildwood) 2 tsp coconut oil 5-6 C baby spinach 4 tomato slices 2 vegan whole wheat english muffins Cut the brick of smoked tofu into quarters. Heat a pan over medium heat, add the coconut oil and fry the smoked tofu on either side until lightly browned or crisp and heated through. Remove the tofu from the pan and add the spinach. Sauté it for a few minutes until wilted and cooked through but still bright green in colour. Toast your english muffins while you’re frying the tofu and spinach. To assemble, you can butter your english muffins with earth balance (optional) and place some spinach on top, then a fresh tomato slice, a slice of tofu, and then smother with hollandaise sauce. Feel free to improv this recipe however you like! If you don’t have smoked tofu ready-made where you live you can use medium or firm tofu and season to your liking. • For more ideas by @Hotforfood check out their channel: YouTube.com/hotforfoodblog Enjoy! #LetsCookVegan recipe.