I am a Vegan version of a much beloved food called "Eggs Benedict" - normally made out of eggs, butter , ham and hollandaise sauce - But since i am Vegan i am made out of Tofu , Buttery Margarine , And the secret - An amazing vegan Hollandaise sauce that tastes just like the original!!!!

********* Here is how to make the Hollandaise Sauce:********

(Taken from:http://www.bryannaclarkgrogan.com - check this site out! it has tons of great recipes!)
August 18, 2003 LOW-FAT SAUCES, DRESSINGS, AND DIPS FOR SUMMER VEGETABLES
BRYANNA’S VEGAN HOLLANDAISE SAUCE
makes 1 c. (Can be soyfree)
This is a new recipe. Creamy, smooth and butter-y.
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)
Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow — OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 20 seconds. Whisk. Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.
Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice. Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running. Blend until the mixture is pale yellow and frothy and emulsified (you can't see any oil globules).
Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or in a small pot on the stove over low heat, or keep hot on an alcohol burner briefly before using. The cooled mixture may be reheated gently, as well.