INGREDIENTS
1
english muffins
2
thick slices of tomato
4 oz
firm or extra firm tofu
1
small handful of romaine lettuce
1/2
small avocado vegan
hollandaise sauce, (recipe follows)
salt and pepper
2 tbsp
canola oil
2 tbsp
vegan butter, (I use Earth Balance)
1 tbsp
all-purpose flour
1/2 cup
unsweetened non-dairy milk
1 tbsp
+ 1 teaspoon nutritional yeast
2 tsp
lemon juice, (to taste)
salt and pepper
cayenne
turmeric, (optional, for color)