Tofu Benedict with Hollandaise
[Vegan]

1. Drain the tofu and pat dry of excess moisture with a tea towel or paper towel. Slice the tofu into quarters and slice each quarter in half lengthwise, so you have 8 thick medallions.
2. Season the tofu on all sides with paprika, salt, and pepper.
3. Heat a large cast-iron skillet or nonstick pan over medium-high heat and coat the bottom with a thin layer of vegetable oil. Place the pieces of tofu in the pan and fry for about 3 minutes on the first side. Flip and fry for another 3 minutes. The tofu should develop a nice golden crust. Continue turning the pieces to fry all sides.
4. Remove the tofu to a dish, cover to stay warm, and set aside.
5. Lower the heat to medium and sauté the spinach with a pinch each of salt and pepper until just wilted and cooked through. Remove the greens from the pan. Then fry up the tomato slices for 1 minute each side.
6. Warm up the hollandaise sauce and toast, and butter the English muffins.
7. Top each muffin half with greens, a tomato slice, a piece of tofu, and a dollop of warm hollandaise. Garnish with the chives and a sprinkle of ground cayenne pepper. 

For the Hollandaise Sauce:

1. Place all the ingredients in a high-powered blender and blend until very smooth. If you need to thin the sauce,
2. add small amounts of non-dairy milk until the desired consistency is achieved.
3. Heat the sauce over low heat in a saucepan, whisking constantly, before serving. If you overheat the sauce or
4. forget to whisk it constantly, it will thicken and get lumpy. If this occurs, reblend it to smooth it out or add more non-dairy milk or water.
5. When reheating leftovers, you’ll definitely need to add a bit more nondairy milk or water to thin out the sauce again. It keeps up to 7 days in the fridge.