This will become part of your regular weekend brunch rotation, guaranteed!
For the hollandaise sauce, place all the ingredients in a high-powered blender and combine until really smooth. You need to let it blend until the oil starts to emulsify the mixture and it becomes very creamy.
Heat the sauce over the stove in a small sauce pan for a few minutes to warm just before serving. If you overheat it, it will thicken too much. If that happens just add a bit more water or milk to thin it out.
For the benny, cut the brick of smoked tofu into quarters. Heat a non-stick pan or cast iron skillet over medium heat, add the coconut oil and fry the smoked tofu on either side until lightly browned or crisp and heated through.
Remove the tofu from the pan and add the spinach. Sauté it for a few minutes until wilted and cooked through, but still bright green in color.
To assemble, you can add vegan butter to your english muffins if desired. Place some spinach on top, then a fresh tomato slice, a piece of smoked tofu, and then smother with hollandaise sauce.
Feel free to improvise this recipe however you like! If you don't have smoked tofu ready-made where you live, you can use medium or firm tofu and season to your liking. Adding mashed avocado or avocado slices, grilled tomato slices, home made coconut fakin' bacon, or Field Roast Sausage heated and sliced or crumbled is also nice. The vegan benny is yours to discover!