vegan avocado & mushroom eggs benedict

Step 1

First, prepare the tofu eggs. Wrap your block of tofu between several sheets of paper towels, place in a shallow bowl, and top with a cutting board or other waterproof surface. Top with a moderately heavy object (I find that 1-2 cookbooks do the trick), and allow to sit for at least 30 minutes.

Step 2

When tofu is pressed and a good amount of water has come out, slice the block in 4 pieces width-wise. If desired, use a circle cutter the size of the English muffins to cut out the pieces. You can use the leftover tofu in other recipes!

Step 3

Place the tofu rounds on a clean plate, give a few spritzes of PAM Spray Pump Avocado Oil, and sprinkle on the spices, repeating with the other side. Allow tofu to soak up some flavor while you prepare the mushrooms.

Step 4

In a medium nonstick pan, add a few sprays of PAM Spray Pump Avocado Oil and heat to medium-high heat.

Step 5

Add in the sliced mushrooms, salt, and garlic powder. Saute, stirring often, until mushrooms are soft and fragrant. Add in the white wine (or veggie broth or water) to deglaze the pan.

Step 6

Continue to cook, stirring occasionally, until all liquid has been absorbed. Transfer mushrooms to a separate plate and wipe the pan clean. We will reuse it for our tofu!

Step 7

Next, we can prepare the hollandaise sauce. In a food processor, combine the vegan mayo, Dijon mustard, and lemon juice.

Step 8

While the food processor runs, slowly drizzle in the melted vegan butter until completely incorporated. You should have a smooth, thick sauce! Set this aside until needed. It can be served at room temperature or reheated for a few seconds in the microwave.

Step 9

Finally, it is time to cook the tofu. Heat a medium pan over medium-high heat and add a few sprays of PAM Spray Pump Avocado Oil.

Step 10

Add in the tofu rounds, and cook for about 4-5 minutes on each side, until tofu is warmed through and a nice golden brown crust develops.

Step 11

To serve, split and toast 2 English muffins. Top each piece with some of the mushrooms and a few sliced of avocado. Top with a tofu round, and a few spoonfuls of hollandaise sauce. You can finish it off with a little sprinkle of paprika for decoration. Serve immediately!