Veggs Benedict Florentine with vegan hollandaise sauce – Planticize

Ingredients

• 4 single crumpets or 2 split English muffins, toasted
• 8 oz (250 g) – tofu, crumbled
• 1½ tsp (7.5 ml) - black salt
• 1 tsp (5 ml) - turmeric
• 1 Tbsp (15 ml) – plant-based crème fraiche or cream
• chopped onion, tomatoes and peppers
• 1 or 2 Portobello mushrooms, cut into ca ¼ in (.6 cm) thick slices
• 1 Tbsp (15 ml) – oil
• 2 Tbsps (30 ml) – tamari or soy sauce
• 1 Tbsp ( 15ml) – liquid smoke
• a little of your favorite sweetener: maple syrup, agave syrup or rice syrup
• 4 oz (ca 115 g) – fresh baby spinach
• vegan margarine or oil
• 1 clove of garlic, minced
• 1 Tbsp (15 ml) – vegan butter
• ½ cup (1.2 dl) – vegan crème fraiche
• 1 tsp ( 5ml) – kala namak (black salt)
• ¼ tsp (1.25 ml) – turmeric
• juice from ½ lemon
• ½ - ¾ cup (60 ml) – nutritional yeast