10ouncesextra-firm tofu in vacuum packagingsliced into 4 slices (1 14 oz. package of extra firm water-packed tofu will also work, but it should be pressed first.)
¼cupfreshly squeezed lemon juice
For the Benedict
2English muffinsbroken into halves
To make the hollandaise
Preheat oven to 425 degrees. (If you're making it at the same time as the tofu, feel free to roast at 400 degrees instead, but it may need to cook a little longer.) Line a baking sheet with parchment paper. Toss cauliflower florets with one teaspoon extra virgin olive oil and lay evenly across baking sheet. Roast cauliflower for 20 minutes, stopping once to toss for even roasting.
While the cauliflower roasts, heat a skillet under medium heat and add 1 tsp of extra virgin olive oil to pan. Sauté onions and garlic in pan for 5 or 6 minutes, until very soft, fragrant, and translucent. (Turn heat to low if they start to stick.)
In a Vitamix or other high-speed blender, combine the roasted cauliflower, onions and garlic with the remaining ingredients. Blend until completely smooth and light.
To make the baked tofu
Preheat oven to 400 degrees.
Combine extra virgin olive oil and tamari in an 8x8 glass baking dish or pie plate. Lay tofu slices in the tamari mixture and then flip, so that both sides are coated.
Bake for twenty minutes and then remove from oven. Flip tofu slices and add lemon juice to the baking dish. Bake for an additional 20 minutes.
To make the Benedict
Toast English muffin slices in a toaster.
Top each toasted half with one slice of tofu and one slice of tomato. Cover with caullandaise sauce, top with chopped parsley, and serve immediately.
You'll likely have leftover sauce. Use it over steamed or roasted vegetables as a side, or toss it with pasta for dinner.