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To make the Hollandaise Sauce, place vegan butter in a small saucepan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.
Next, make the tofu. In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu 1/2 inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.
Slice the English muffin in half and toast. Top each muffin with a small amount of mixed greens and one tomato slice each. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.
Serving and Storing - Once assembled, these tofu benedicts should be eaten immediately. Serve tofu benedict as part of your brunch with fruit, potatoes, and a Bloody Mary. Leftover hollandaise sauce can be stored in the refrigerator for up to 5 days. When ready to use, gently reheat it over the stove or in the microwave.