Vegan "Eggs" Benedict (No Muffins)

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filed under Main Dishes

Main Dishes
Serving size: 2 slices
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 568 (28% DV)
Fat: 41g (63% DV)
Carbohydrates: 25g (8% DV)
Protein: 25g (50% DV)
Tags: vegetarian, Vegan
Ingredients:  Makes 4 servings (8 slices)
1  lb.
1/4  cup
1/4  teaspoon
1/4  cup
4  tablespoons
8  ounces
1  teaspoon
1/2  teaspoon
1  pinch
1  tablespoon
8  slices

Tip: For nutritional information on all the ingredients in Vegan "Eggs" Benedict (No Muffins) just click on each ingredient name. Then adjust the serving size for any Vegan "Eggs" Benedict (No Muffins) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat the oven to 450ºF.
Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9"x13" baking dish.
In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu.
Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes-until it is brown and crispy.
To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don't allow it to boil.
Top each slice of tofu, with Canadian "bacon", tomato, and a generous spoonful of hollandaise sauce.
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Recipe Comments

im soo nervous i hope this works :D
January 8, 2013 at 9:43pm
This recipe was easy to do, and it taste fantastic, so day one is off to a good start. I did my work out before I ate that was not the best plan it was hard to complete the 30 minutes of flirty girl dancing. I felt so weak by the end of it. Oh well lesson learned.
December 13, 2011 at 9:01am

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