Prepare the tofu

Preheat your oven to 400 F (205 C).

Drain the tofu and pat it dry with a clean tea towel or paper towels. Cut the tofu into 8 chunks. Place the tofu on a cutting board to stand up on one of the narrow sides, and carefully slice it in half the long way. Then, lay the two halves on top of each other and cut into quarters. You will have 8 chunks (or two per serving). Lay the tofu chunks out on a cutting board and pat it dry again.

Add 2 tablespoons of coconut aminos to a plate. Dip the tofu chunks into the savory umami coconut aminos. Then, place the tofu chunks on a parchment-lined baking sheet.

Combine the smoked paprika and black pepper in a small bowl. Use a small spoon to evenly divide the spice mixture among the 8 tofu chunks. With clean hands, rub the dry spice mixture into the tofu chunks. The spices should stick to the tofu because you've dipped them in coconut aminos.

Bake the tofu at 400 F (205 C) for 30 minutes.

While the tofu is baking in the oven, prepare the veggies.

Prepare the veggies

Preheat a skillet over medium heat. Add mushrooms, garlic, and kale to the heated skillet with 1 to 2 tablespoons of water. Put the lid on and allow the kale mushroom mixture to cook down. This should take about 5 to 7 minutes. Add 1 tablespoon of coconut aminos and stir to incorporate, then turn off the heat and let sit. This part of the recipe is very similar to sauteed kale and mushrooms. If you happen to have a batch of this on hand already, you can skip this step and use that instead.

Chop the fresh chives (or other herbs), thinly slice the avocado and tomatoes, and set them aside.

Make the vegan hollandaise sauce

If you haven't already, prepare the vegan hollandaise sauce according to the recipe instructions.

Warm the vegan hollandaise sauce on low and whisk frequently. Stir in the (optional) black salt if using. Turn off the heat and let it set until you're ready to assemble the vegan eggs benedict.

Assemble the tofu vegan eggs benedict

When the tofu is done cooking, remove from the oven and set aside.

Split and toast the sprouted grain English muffin in the toaster or toaster oven.

Assemble by adding the sliced avocado to the toasted English muffin. Then add the sliced tomato, and sauteed kale and mushrooms. Place two tofu chunks on top and drizzle the vegan hollandaise sauce. Finish with fresh chopped chives or another herb like parsley or dill.

Leftovers keep well in the refrigerator for up to four days. I recommend keeping the ingredients in separate containers until you can warm and assemble them just before eating.