1 pound firm tofu
1/4 cup apple cider vinegar
1/4 teaspoon salt
1/4 cup olive oil
2 english muffins
4 slices of veggie bacon
1/2 cup nutritional yeast
2 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 Tablespoon oil
1 teaspoon Braggs or soy sauce
For Eggs Benedict:
Preheat oven to 450ºF.
Drain tofu and cut into 8 slices.
In a small bowl, whisk together the vinegar, oil and salt.
Arrange the tofu in a 6 X 9 baking dish and pour the oil and vinegar mixture over top.
Marinate for 15-30 minutes.
Make sure to turn the tofu over occasionally so each side gets marinated. (Or, in a ziptop plastic bag with all the air squeezed out-the marinade covers ALL the tofu.)
Bake for 20 minutes or until crispy brown... you might want to dump out the excess liquid for the last few minutes of baking if it's not getting very brown for you.
To prepare the sauce, whisk together the yeast, flour, and salt.
Add the water, oil and Braggs and stir over medium heat until the sauce thickens.
Stir in the mustard and simmer over low heat until ready to serve.
Toast the muffins.
On each slice of muffin, place 1 piece of bacon, 2 tofu pieces, tomato slice and cover with the benny sauce.