Vegan Eggs Benedict

Ingredients:

Vegan Hollandaise Sauce

• 2 tablespoons vegan margarine
• 1 teaspoon egg replacer
• 1/4 cup water
• 0.5 cup soy milk
• 1/4 teaspoon turmeric
• 1 teaspoon hot sauce
• 1 teaspoon coarse salt
• 1 teaspoon lemon juice

Tofu "Egg"

• 1 package of firm tofu
• 0.5 cup corn flour
• Salt and freshly ground black pepper
• 0.5 cups flour
• Vegetable oil for frying

Garlic spinach

• 100 g of small spinach
• 1 teaspoon crushed garlic
• 1 teaspoon of vegetable oil
• Italian bread for serving

Preparation:

1. Melt the vegan margarine in a medium skillet. Combine the egg replacer and water in a bowl and add to the skillet. The mixture will thicken as you stir. Add the soy milk and remaining ingredients. Continue stirring over high heat until the sauce thickens. Set aside.
2. Eggs:
   
   In a small bowl, combine the flour, cornmeal, salt, and black pepper to taste. Using a medium ice cream scoop, scoop out 2 egg-shaped balls of tofu. Roll the tofu in the flour mixture. Deep-fry the tofu in a deep fryer or saucepan with 2 tablespoons of oil for 2 minutes. Transfer to paper towels to drain. Season with salt and pepper to taste.
3. Garlic spinach:
   
   Sauté spinach with garlic in butter in a frying pan. Toast Italian bread. Arrange the toast on a plate, top with spinach, tofu eggs, and drizzle with vegan hollandaise sauce!