Quarantine makes me feel like it's always Sunday brunch time. No matter what day it is, I’m ready for a big savory breakfast. The easiest vegan Hollandaise sauce that I used for this tofu benedict was shared just right before this recipe, check it out. You only need a few ingredients and maybe 10 minutes to prepare it. To substitute for the English muffin, I used simple sliced gluten-free bread and toasted it to keep it crunchy and warm. Of course, you can use a traditional English muffin, but I couldn't get a gluten-free version here in Hungary. Dark, rich greens like Swiss chard, collards, kale or spinach are also used to layer this nutritious breakfast. The greens are packed with minerals, vitamins, and phytonutrients, including potassium, manganese, zinc, magnesium, iron, and calcium.
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2
PREP TIME
COOK TIME
TOTAL TIME
- 1 container firm tofu, cut in two pieces
- 1/4 cup GF soy cause
- 2 tbsp maple syrup
- 2 tbsp Worchstershire suace
- salt, pepper
- 3-4 handful fresh baby spinach
Directions
1. Mix the soy sauce, Worcestershire sauce, maple syrup, salt and pepper in a container and put the tofu slices in the marinade for up to 30 minutes. Then place into a non-stick pan over medium heat and cook until brown on one side, about 5 minutes. Flip and brown on the other side. Set aside.
2. If using fresh spinach, remove stems, slice and put into a saucepan with a little water. Sprinkle on a little sauce that you used to marinate the tofu in and cook until wilted, stirring frequently.
3. Prepare the Hollandaise sauce according to the previously shared GF Vegan Saffron Hollandaise recipe.
4. Meanwhile toast your bread or English muffins, then top it with the steamed spinach, tofu and pour Hollandaise over it generously.
Also by Imola: Vegan Sesame Tofu & Lentil Salad
More brunch: Vegan Chocolate Pomegranate Protein Pancakes
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Photo: Imola Toth
