Savory breakfast are a favorite of mine. When going plant-based, I didn’t miss eggs per say, but more of some of the comforting dishes they were in like Eggs Benedict, and Florentine.

It took some experimentation to try to find balanced ingredients and textures for the perfect hollandaise sauce, but once I did, it was like another world opened for me.

Cauliflower offers healthful benefits and the perfect creamy texture for the sauce, while tofu rounds, thick sliced tomatoes and sautéed greens make a usually unhealthy dish taste comforting yet balanced with nutritional benefits.

Tofu Florentine w/ Cauliflower Hollandaise

Serves 4

Ingredients:

• 1/2 package of tofu, approx. 7 oz
• 4 English muffins (whole foods brand is vegan)
• 2 Cups fresh cauliflower, chopped
• 1/2 Cup alternative milk, unsweetened & unflavored
• 3 T vegan butter, melted
• Hot sauce
• 1 tsp Salt
• 1 tsp Dijon mustard
• Pinch cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• Juice from 1/2 lemon
• 1/2 tsp Kala Namak black salt
• 1 Slicing tomato
• 2 Cups of mixed greens

Method:

For the Hollandaise Sauce: Steam or boil fresh chopped cauliflower in a pot for 10 min or until soft. Place into a high powered blender with milk, begin to blend while adding in melted butter, dijon, hot sauce, paprika, lemon juice, salt, pepper, and turmeric.

For the tofu rounds: you can choose to poach or pan sauté depending desired texture. Drain and press tofu, then slice into longer pieces. Use a 3-4 inch round cookie cutter or the top of the drinking glass to create tofu rounds the same size as the muffins. Season with kala namak or regular salt, and pepper. Place in a heated pan with vegan butter or oil to saute 3 minutes on each side. Set aside.

Meanwhile, steam sauté your greens with a few dashes of vegetable broth until wilted. Place on toasted muffins, then stack tofu rounds, then sliced tomato. Served two stackers open faced then generously pour creamy hollandaise sauce over top. Finish with smoked paprika and black pepper.