Schlotzky's-style Benedict

Makes 4 sandwiches

www.ZsusVeganPantry.com

1 tablespoon vegan butter or olive oil

16 slices vegan cold cut slice, tempeh bacon or other vegan slices

10 ounces firm tofu, pressed, cut into 8 slices

1 ½ cups water

2 tablespoons nutritional yeast

½ teaspoon turmeric

¼ teaspoon black salt (kala namak)

Dijon Hollandaise:

½ cup vegan mayo

6 tablespoons plain, unsweetened vegan milk

1 tablespoons fresh lemon juice

1 tablespoon dijon mustard

¼ teaspoon turmeric

Few pinches cayenne

Sea salt

4 Schlotzky’s whole wheat bread

Sliced vegan cheese (optional)

Slices of tomato

Shredded lettuce

Sliced black olives

Sliced red onion

1. Heat the butter or oil in a large skillet over medium heat. Cook the cold cuts until lightly golden, cook bacon until crisp. Remove and set aside. Add the tofu slices and cook until golden on both sides. Add the water, yeast, turmeric, and black salt to the skillet. Bring to boil, reduce to simmer and cook the tofu for about 10 minutes. Drain the tofu before using. Season with more black salt.

2. Combine the mayo, milk, lemon juice, mustard, turmeric and cayenne in a microwave-safe bowl. Mix well and cook in 30-second increments until hot. Season with salt and set aside.

3. Cut the bread in half lengthwise and toast until crisp. Add optional cheese to the bottom bread slices mid-way through the toast. Layer, tomato, lettuce, olives, onions, cold cuts, tofu and sauce on each bottom halves. Top with the top buns. pass a toothpick through each side of the sandwiches and cut in half. Serve.