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This vegan “eggs” Benedict is the ultimate dish for breakfast or brunch! Made with toasted gluten-free English muffins, juicy tomato slices, pan-fried “eggy” tofu and finished with our creamy vegan hollandaise sauce and fresh chives, this veganized version of the American classic does not disappoint.
Were you a fan of eggs Benedict growing up?
I honestly don’t remember ever having it until I met my husband who was totally obsessed with the dish.
Once I tried it though, I was on board too. That is, except for the Canadian bacon, which I politely asked be omitted upon ordering.
So after perfecting my vegan hollandaise, I was eager to give eggs Benedict a vegan and gluten-free makeover.
Are you ready to try it?
Ingredients you’ll need
For the vegan hollandaise:
- Olive oil or vegan butter
- Chickpea flour
- Oat milk
- Lemon juice
- Dijon mustard
- Cayenne pepper
- Black pepper (optional)
For the “eggs” Benedict:
- Extra firm tofu
- Nutritional yeast
- Black pepper
- Kala namak (aka Indian black salt or Himalayan black salt) – Despite the name, black salt isn’t all that salty. However, due to its sulfur compounds, kala namak helps give the tofu a slight “eggy” flavor. I used this brand of black salt.
- Olive oil
- Gluten-free English muffins – I used Food For Life multi-seed variety.
- Tomato slices
How to make vegan “eggs” Benedict – step by step
Open the package of tofu and drain any excess water. If you have a tofu press, press the tofu for 15 minutes.
If you do not have a tofu press, place the block of tofu in the center of a clean, absorbent kitchen towel on a sturdy plate. Wrap the tofu with the towel.
Place a heavy object, such as a large pot or some books on top of the tofu and press for 20 minutes.
While the tofu is pressing, make the hollandaise sauce (See the vegan hollandaise post for instructional photos).
Heat olive oil or melt vegan butter over medium heat. Once the oil is heated or butter is melted, whisk in the chickpea flour.
Whisk constantly until smooth and lightly golden in color but not burned, about 1 minute. Whisk in the milk, lemon juice, mustard, turmeric, salt and cayenne pepper.
Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat. Stir in black pepper to taste as well as more salt, if desired.
Cover and set aside until ready to use.
Use a fork to whisk together tamari, nutritional yeast, kala namak, and black pepper in a shallow rectangular or square dish (top left photo below).
Slice the block of tofu in half lengthwise (top right photo below).
Then, cut each of the pieces in half to make 4 “patties” in total (bottom left photo below).
Add the tofu patties to the tamari mixture (bottom right photo below).
Using your hand, take each piece of tofu and dip in the mixture, being sure to coat all 6 of the sides.
Heat olive oil in a nonstick over medium heat. Cook tofu on medium to medium-high for 5 minutes.
Then, carefully flip and cook on the other side for 5 more minutes.
While the tofu is cooking, slice the English muffins in half and toast to your liking.
Place one tomato slice on each of the English muffin halves.
When the tofu is done, place each piece of tofu on top of the tomato slices.
Give the hollandaise a stir and then top each piece of tofu with the sauce.
Be sure to use a generous amount. 😉
Top with chives and serve.
What to serve with this tofu Benedict
Enjoy this dish alone or with a side of our air fryer home fries and/or some fresh fruit.
It also pairs perfectly with a side of our air fryer asparagus.
English Muffins: You can use sliced, toasted gluten-free bread instead of the English muffins. Or, omit entirely and serve over a bed of fresh greens such as spring mix, arugula or watercress or even some sauteed spinach.
Tomato Slices: You can replace the tomato slices with some sauteed or fresh spinach, fresh arugula or watercress or avocado slices. Or, try using a gluten-free, vegan sausage patty such as these Hillary’s spicy veggie patties.
Chives: You can replace the chives with parsley, dill or tarragon. Or, add a little heat with some crushed red pepper flakes.
I don’t have/don’t like kala namak…can I leave it out?
Yes, you can leave it out. The tofu won’t have an “eggy” flavor, but it’s still yummy. 🙂
Storing and reheating
If you do not need to use 4 servings at one time, only make the amount of English muffins you need as these do not reheat well.
You can store unused tofu patties in an airtight container in the refrigerator for up to 3 days.
They are best reheated in a nonstick skillet until warmed throughout but can also be microwaved in 30-second intervals.
Store unused hollandaise sauce in an airtight container in the refrigerator for up to 3 days.
Sauce can be reheated on the stovetop, whisking or stirring frequently until warmed throughout or in the microwave in 30-second intervals until warmed throughout.
You might also enjoy:
Vegan Eggs Benedict
- 1 (14 oz.) block organic extra firm tofu
- 1 batch vegan hollandaise sauce
- 2 tbsp gluten-free, reduced sodium tamari
- 1 tsp nutritional yeast
- 1/4 tsp kala namak (aka Indian black salt or Himalayan black salt)
- 1/8-1/4 tsp freshly ground black pepper
- 1 tsp olive oil
- 2 gluten-free English muffins, sliced in half (I used Food For Life multi-seed variety)
- 4 large tomato slices
- Fresh chives, chopped
- Open the package of tofu and drain any excess water. Press the tofu using a tofu press or the kitchen towel/heavy object method as described in the notes below. Depending on the method used, the tofu will need to press for 15-20 minutes.
- While the tofu is pressing, make the hollandaise sauce according to these directions. When the hollandaise is done, cover and set aside until ready to use.
- Use a fork to whisk together tamari, nutritional yeast, kala namak, and black pepper in a shallow rectangular or square dish (I used an 8" x 6" x 2" glass Pyrex).
- Slice the block of tofu in half lengthwise and then cut each of the pieces in half again to make 4 "patties" in total (See the post above for instructional photos). Add the tofu patties to the tamari mixture. Using your hand, carefully pick up each piece of tofu and coat all 6 of the sides with the mixture (See the post above for instructional photos).
- Heat olive oil in a nonstick over medium heat. Cook tofu on medium to medium-high for 5 minutes per side, carefully flipping in between.
- While the tofu is cooking, slice the English muffins in half and toast to your liking.
- Place one tomato slice on each of the English muffin halves.
- When the tofu is done, place each piece of tofu on top of the tomato slices. Give the hollandaise a stir and then top each piece of tofu generously with the sauce. Top with chives and serve.
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