Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!
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I don’t know about you, but no matter what day it is, I’m always ready for a big vegan breakfast. During my omnivore days, ordering eggs benedict smothered with hollandaise sauce was my typical brunch go-to.
One of the first vegan versions of the recipe I had the pleasure of trying was at Blossom in New York City. Their tofu Benedict was so spot on, I knew I had to bring my take of the plant-based version to the West Coast!
I used our other “eggy” tofu breakfast recipes, like this Vegan Breakfast Casserole, Tofu Scramble, and Tofu quiche recipes for flavor and texture inspiration. After some recipe testing, I’ve finally nailed an “eggy” tofu patty, plus a homemade vegan hollandaise that’s so creamy it will knock your socks off.
So set aside the avocado toast and get ready to take your brunch menu to the next level!
Ingredients You’ll Need
For the Eggy Tofu Patties:
- Extra-firm tofu: Eggs Benedict is traditionally made with poached eggs. Instead, we’re using slices of extra firm tofu. With the right seasonings, it’s surprisingly a great vegan substitute.
- Oil: Adds necessary fat and helps the flour and spices stick to the eggy tofu patties. We used olive oil, but any other neutral cooking oil of choice will work well.
- Nutritional yeast: Adds a natural cheesy, umami flavor without adding any dairy.
- Spices: Kala namak (Indian black salt), garlic powder, onion powder, turmeric, and black pepper creates the perfect eggy seasoning.
- Flour: Helps coat the tofu and makes it lightly crispy.
For the Vegan Hollandaise Sauce:
- Silken tofu and non-dairy milk: Traditional hollandaise sauce is made with a base of creamy egg yolks. To make this sauce vegan, we swapped the chicken eggs with a combination of silken tofu and non-dairy milk! For best results, use a rich non-dairy milk like creamy almond milk, soy milk, oat milk, or cashew milk.
- Lemon juice: Adds a bright, tangy flavor to balance the creaminess in the silken tofu.
- Vegan butter: Adds richness, additional fat, and a buttery flavor to the creamy hollandaise sauce. Any vegan butter of choice works well – Earth Balance is a popular, widely available brand.
- Dijon mustard: Enhances the tanginess in the hollandaise and adds depth of flavor.
- Spices: Garlic powder, turmeric, salt, cayenne pepper, kala namak, and black pepper add a subtle kick and boost of flavor to the sauce.
Other Ingredients:
- English muffins: Eggs Benedict is traditionally served on English muffins. Store-bought English muffins aren’t always vegan, but Dave’s Killer Bread sells vegan-friendly muffins. Alternatively, try a Homemade Vegan English Muffins recipe!
- Vegan ham slices: We’ve made this recipe using store-bought vegan ham slices from the brand Tofurky as well as our Homemade Seitan Ham Slices and both are great. Vegan Canadian bacon would also be great if you have access to any!
- Other additions (optional): Steamed spinach (for an Eggs Florentine!), tomato slices, avocado, carrot lox, or fresh garnishes such as fresh dill, chives, or thinly sliced green onion.
Equipment Needed
- Heavy object to press tofu (can use tofu press)
- Medium-large sealable bag (Stasher bag) or airtight container
- Large plate
- Large pan
- Spatula
- Paper towels (to absorb excess oil)
- Food processor or high-speed blender
How to Make Vegan Eggs Benedict
- Cut the tofu into thin slices. Cut the pressed tofu block into a square by slicing about an inch off the bottom. Turn the block on its side, then slice down the middle lengthwise in 1/4-1/2 inch increments, yielding 3-4 slices. These will act as the egg patties.
- Marinate the tofu. In a medium-large sized sealable container such as a Stasher bag, add the tofu slabs and coat both sides with olive oil. In a small bowl, combine all the spices and generously sprinkle over the tofu, covering both sides. Close the container and let the tofu marinate for about 15 minutes.
- Coat tofu in flour. After marinating, add all-purpose flour to a large plate. Dip each tofu patty into the flour, fully coating each side. Shake off any excess flour and set aside.
- Pan-fry the tofu patties. Heat a large pan over medium heat with a light coating of oil. Cook the tofu patties for about 4 minutes on each side or until golden brown. When ready, place the tofu on a paper towel-lined plate and set aside.
- Make the vegan hollandaise sauce. In a food processor, add all hollandaise sauce ingredients and process on high until completely smooth. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
- Assemble. Place one-half of a toasted English muffin on your serving plate. Layer with a slice of vegan ham, steamed spinach, if using, a tofu patty, and a generous pour of vegan hollandaise sauce. Garnish with chives, dill, and/or green onions. Repeat with the remaining servings.
- Serve. Enjoy while warm, with additional sides as desired.
Serving Suggestions
Nothing says vegan brunch like Tofu Eggs Benedict! We love to serve this brunch classic alongside a few breakfast sides, such as breakfast potatoes or vegan potato hash, fresh fruit, vegan sausage or tempeh bacon, pan-fried asparagus, and a cup of coffee or tea!
Storage Instructions
Vegan eggs Benedict is best served fresh, but leftover “egg” patties and vegan hollandaise sauce will keep well in the refrigerator for up to 3 days.
Reheat tofu patties and hollandaise separately before assembling.
This recipe was part of our challenge series and this month we are all about breakfast (and brunch!). I made this vegan Benedict while Jasmine whipped up a delicious vegan quiche with spinach, artichokes, and a whole bunch of other goodness (pictured above). Make sure you check out her recipe and watch our Savory Vegan Breakfast Challenge where we go head to head.
More TOfu Breakfast Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Eggs Benedict Recipe with Homemade Hollandaise
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Total Time: 30 minutes -
Yield: 4
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Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!
Ingredients
Eggy Tofu Patties
- 1 (16 oz.) block extra firm tofu, pressed
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kala namak (Indian black salt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
Hollandaise Sauce
- 1/3 block silken tofu (about 4 oz.)
- 1/3 cup non-dairy milk (we used almond milk)
- 2 teaspoons lemon juice
- 1 tablespoon vegan butter, melted
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1/8 teaspoon salt
- Dash cayenne pepper
- Dash kala namak (Indian black salt)
- Dash black pepper
To assemble
- 2 English muffins, toasted
- 4 Vegan ham slices (we used Tofurky)
- Chives, dill and/or green onions, finely chopped for garnish
- Steamed spinach
Instructions
Eggy Tofu Patties
- Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them.
- In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
- In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
- Close the container and allow the tofu to marinate for about 15 minutes.
- Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
- Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden.
- Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
Hollandaise Sauce
- In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.
Assembly
- On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings. Enjoy!
Notes
Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, is formed by heating Himalayan Pink Salt to extremely high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Breakfast
Method: Stove Top
Cuisine: Vegan
The post Vegan Eggs Benedict with Homemade Hollandaise appeared first on Sweet Simple Vegan.
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