Lazy Sunday Eggs Benedict

When I first started getting interested in cooking, Vegweb.com was my very best friend.  They break down foods into categories, like desserts, apps, casseroles, Mexican, etc.  People add their recipes and others use them and then rate them when they're done.  Eggs Benedict is one of those recipes that SO many vegan chefs have recreated.  I have seen it in a lot of cookbooks and blogs, and decided I'd finally try one.  I used one of this website...and it was so fab.  My very favorite breakfast dish so far.  Normally, Eggs Benedict is so heavy with cream, but the vegan version is so light, fluffy, and AWESOME! I hope you guys try this one and enjoy.
 
Tofu:
    1 (14 ounce) package soft or silken tofu
    3 tablespoons soy sauce
    3 teaspoons vinegar or lemon juice

    Hollandaise Sauce:
    2 tablespoons vegan margarine
    3/4 cup + 1/4 cup unsweetened nondairy milk, divided
    1/4 cup lemon juice or 1 lemon, juiced, optional
    2 tablespoons nutritional yeast
    1/8 teaspoon sea salt and pepper
    dash cayenne pepper or Cajun spice
    dash dry mustard
    dash turmeric
    1 tablespoon cornstarch

    Spinach:
    large handful spinach
    1/4 cup water
    dash sea salt

Press tofu to remove water for at least 10 minutes.  While tofu is draining, add all hollandaise ingredients in a small saucepan, let boil, then lower heat. Cut tofu into 6 slices and very carefully(they fall apart easily) put them on a plate.  Add soy sauce and lemon juice.  Let sit for a few minutes, while getting spinach ready.  Add spinach, water, and sea salt to a skillet.  Add the lid and let cook for 5 minutes, or until wilted.  Add tofu to a pan(don't overcrowd, it makes it hard to flip them if you do. I did 2 at a time) with a little of the leftover marinade on medium heat.  Cook for a 2-4 minutes on each side or until browned. Add spinach, then tofu, and top it off with the hollandaise sauce to english muffins.

I also made homemade english muffins, here's the recipe I used:

¼ oz active dry yeast (1 packet)
1 cup very warm water (but not hot)
3 cups whole wheat pastry flour
1 Tbsp sugar
1 Tbsp lemon juice
2 Tbsp safflower oil
1 tsp sea salt

  Preheat oven to 400F.
  In a medium mixing bowl, whisk together the very warm water and the yeast for about a minute. 
In a large mixing bowl, add the flour and whisk it for a few seconds to aerate.  In a small mixing bowl, whisk together the sugar, lemon juice, safflower oil and sea salt.  Quickly whisk this into the yeast water mixture, and add the contents of the bowl to the bowl containing the dry ingredients.  Mix with a wooden spoon until just incorporated, then use your hands to knead the dough for no less than 5 minutes.
Place the dough ball back inside the large mixing bowl, cover with plastic wrap, and let it sit on top of the oven for 45 minutes or until the dough doubles in size. 
After the dough doubles in size, place it on a clean, lightly floured surface and pat the dough into a ½ inch thick circle.  Use a 3 inch biscuit cutter or a mug to cut the dough into english muffins.  Place the muffins on a non-stick or lightly oiled baking sheet.  Depress the center of each muffin with your thumb so they will not dome when baking.  Bake for 10 minutes or until golden brown.  Makes about 10.