My son and son-in-law love these Tofu Benedicts. They always ask for seconds! This is from Isa Chandra Moskowitz' "Vegan Brunch". She has other fab cookbooks - "Veganomicon" and "Vegan with a Vengeance".

To serve 6:

2 pounds firm tofu
Hollandaise sauce (recipe below)
The Tofu Marinade:

1 T low sodium tamari
1/2 tsp ground mustard (I use Dijon mustard)
1 cup vegetable broth
1/4 tsp arrowroot or cornstarch
1 tsp salt (optional)
2 T white wine vinegar
1/2 T olive oil (Isa's recipe calls for 2 T; I only use 1/2; that's enough!)

Hollandaise Sauce:

2 T veggie broth
1/4 cup minced shallots (one shallot)
1 1/2 cups unsweetened almond milk
2 T plus 1 tsp arrowroot or cornstarch
1/4 cup white wine
3 T white wine vinegar
1/4 tsp turmeric
2 T veggie broth powder
2 T nutritional yeast
1 T fresh lemon juice
1/4 tsp salt

Saute the minced shallot in veggie broth about 3 minutes over medium heat. (Splash water on shallot as needed to prevent burning or drying out.)

Mix the almond milk with the arrowroot or cornstarch in measuring bowl until dissolved. Set aside.

Add the white wine and vinegar to the shallots. Turn the heat to high and bring to boiling. Cook about 5 minutes until liquid has reduced to 2 T. While it's reducing you can add the turmeric and veggie broth powder to the mixture.

Once the liquid has reduced, add the milk mixture to the pan, and lower heat to medium. Whisk for 5-7 minutes until sauce thickens. Keep on whisking otherwise it may clump together!

Once sauce is thickened, add the nutritional yeast, lemon juice, and salt. Let it cool for about 20 minutes.

How to Put this all Together!

Combine marinade ingredients in large bowl. Press water out of the tofu. Lay tofu on its narrow side and slice into 3 pieces lengthwise. You will have 3 pieces that are large rectangles. Use a 3-inch cookie cutter to cut circles out of the tofu. You can reserve the rest of the tofu to use in either a Tofu Scramble, Faux Egg Salad or Veggie Frittata.

Note: To get more out of the tofu, I have cut the tofu in small rectangles to use over the muffin instead of using a round cookie cutter. But when you're having company, it's nice to cut into rounds.

Marinate tofu for about an hour, but better to let it marinate overnight.

When ready to cook, brown tofu in non-stick skillet that has been very lightly coated with canola oil. Brown on both sides. Set aside and keep warm.

Toast some English muffins. Place a slice of tomato on the muffin, then the tofu round and top with the Hollandaise sauce. You can be creative and top with some chopped scallions, fresh herbs, or serve with some home fried potatoes.