Tofu Benedict Florentine With Hollandaise
[Vegan, Gluten-Free]

To Make the Benedict:

1. Start by preparing your Portobello “bacon”. Mix the oil, tamari/soy sauce, liquid smoke and natural sweetener in a bowl.
2. Cut the Portobello mushroom in 1/4-inch slices, and lay the pieces in the bowl. After a few minutes, flip them to make sure the liquid covers all the slices.
3. Place the slices on a parchment paper-lined baking tray and heat for about 30 minutes at 350°F, flipping after 15 minutes.

For the Tofu:

1. While the Portobello is in the oven, prepare the other components: Crumble the tofu into small pieces, and place in a small bowl.
2. Add the black salt, turmeric, and vegan crème Fraiche or cream and mix. Your scramble should already have a nice yellow color.
3. Chop a small tomato, about half an onion and some green or yellow pepper, add them to bowl and mix.
4. Cook in a frying pan until the vegetables have softened. Add a little water if you want a wetter consistency.

To Make the Florentine:

1. Heat some oil or butter in a pan, add the garlic and the spinach and sauté until warm and wilted.

To Make the Hollandaise Sauce:

1. Melt the butter in a small pot over medium heat.
2. Add the vegan crème Fraiche, black salt, turmeric, and fresh lemon juice and mix until smooth. Add 1/2 a cup of nutritional yeast and stir.
3. Lower the heat and cook until the mixture thickens, adding more nutritional yeast if necessary.

To Assemble:

1. Place the toasted and buttered muffins on a plate, top first with the spinach (Florentine), followed by the Portobello “bacon” (Benedict), then the tofu, and finally pour the Hollandaise sauce over everything and serve immediately.