Faux Eggs Benny

Although I am a huge fan of How It All Vegan, I am not a fan of the nutritional yeast cheese sauce used in the "Faux Eggs Benny" recipe. Luckily, thanks to the likes of Vegenaise, I was able to create a hollandaise sauce that proved to me a more accurate representation of the sauce used in traditional eggs benedict. No offense, Sarah and Tanya. I think you both are amazing and talented, and How It All Vegan, as well as the other books in the series, got me off to a great start in vegan cooking. Since this is really a universal vegan recipe, I feel comfortable posting it.

Ingredients:
for the marinade:
1/3 C apple cider vinegar
1/3 C olive oil
salt, to taste

for the sandwich:
2 english muffins, halved and toasted
1 lb. of firm tofu sliced lengthwise and cut into egg-like circles with a cookie cutter, or, as I do not own a cookie cutter, a wine glass (of which I own several)
sliced tomatoes
4 pieces of Smart Bacon, heated on an oiled skillet

for the hollandaise:
1 C soy mayonnaise (I used Vegenaise)
2 tbl lemon juice
1/4 tsp cayenne
1/4 tsp paprika

Method:
Marinate the tofu for half an hour on each side. Bake at 400* for about 20-30 minutes, until the tofu is golden brown. Meanwhile, prepare the sauce by combining the ingredients in a blender or food processor.
Assemble the sandwich by placing one piece of tofu on each half, followed by a piece of Smart Bacon, followed by a tomato slice, then drizzled with the hollandaise sauce. I also put some cheese on mine. :)