• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast Recipes

    Vegan Eggs Benedict

    Published: Oct 28, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing front view of tofu Benedict on white plate

    This vegan eggs Benedict is the ultimate dish for breakfast or brunch! Made with toasted English muffins, juicy tomato slices, fresh baby spinach, pan-fried "eggy" tofu smothered in a creamy vegan hollandaise sauce, this veganized version of the American classic does not disappoint. And it's easy to make gluten-free too!

    Jump to Recipe
    front view of two tofu Benedicts on a white serving dish with the front one more in focus

    Get ready breakfast and brunch lovers because this one's for you!

    I'm convinced that there is no better start to your day than a hearty and flavorful meal.

    Some of my favorites are this vegan broccoli quiche, this vegan egg and cheese sandwich and of course, this vegan eggs Benedict recipe we have here today. 😉

    overhead view of two tofu Benedicts on white plate with side of hollandaise sauce with a spoon in it
    Jump to:
    • Ingredients you'll need
    • How to make tofu Benedict - step by step
    • Serving
    • Substitutions 
    • Frequently asked questions
    • Storing and reheating
    • Vegan Eggs Benedict

    Ingredients you'll need

    For the Hollandaise

    • Olive oil or vegan butter
    • Chickpea flour
    • Oat milk
    • Lemon juice
    • Dijon mustard
    • Turmeric (for color)
    • Salt
    • Cayenne pepper

    For the "eggs" Benedict

    • English muffin of choice (can use gluten-free if needed such as Food For Life brand)
    • Extra firm tofu
    • Tomato slices
    • Baby spinach
    • Olive oil (some for the seasoning mixture and some for pan-frying)
    • Turmeric (for color)
    • Fine sea salt
    • Freshly ground 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.
    bottle of kala namak on wooden surface

    How to make tofu Benedict - step by step

    Open the package of tofu and drain any excess water. If you have a tofu press, press the tofu for 20 minutes.

    pressing tofu with a tofu press

    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 30 minutes.

    pressing tofu with a large pot

    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 (approximately 1 minute to 1 minute and 30 seconds).

    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.

    vegan hollandaise in saucepan with a whisk

    Cover and set aside until ready to use.

    Use a fork to whisk together 1 teaspoon olive oil, kala namak, turmeric, salt and black pepper in a shallow bowl.

    Slice the block of tofu in half lengthwise.

    Then use a 3-3.1" cookie or biscuit cutter to cut two circles, one in each piece of tofu.

    I used the 3.1" one in this cookie/biscuit cutter set.

    seasoning mixture mixed together in bowl
    tofu block sliced in half lengthwise on wooden board
    tofu cut into circles with cookie cutter on wooden board

    Coat each all sides of each tofu patty in the seasoning mixture.

    Heat olive oil in a non-stick skillet over medium heat.

    Cook tofu on medium to medium-high for 2-3 minutes per side, carefully flipping in between.

    tofu circles on white plate after being dipped into seasoning mixture
    tofu circles frying in non-stick pan in olive oil

    While the tofu is cooking, slice the English muffin in half and toast to your liking.

    Place half of the spinach and one tomato slice on each of the English muffin halves.

    When the tofu is done, place each tofu patty on top of the tomato slices.

    Give the hollandaise a stir and then top each tofu patty with 2 tablespoons of the sauce (or more if desired).

    dripping hollandaise from a spoon onto one of the tofu circles atop an English muffin half with spinach and tomato

    If using, top with fresh chopped chives and/or paprika.

    Serving

    Enjoy this vegan eggs Benedict alone or with a side of our air fryer home fries and/or some fresh fruit.

    This dish also pairs perfectly with a side of our air fryer asparagus topped with more Hollandaise.

    front view of vegan eggs Benedict sandwich one a white plate with one behind it

    Substitutions 

    • Tomato Slices: You can omit the tomato slices if preferred or replace them with our tempeh bacon.
    • Spinach: You can omit the spinach or use different greens such as arugula or watercress. You could also try using sliced avocado instead.
    • Chives: You can replace the chives with parsley, dill or tarragon. Or, add a little heat with some crushed red pepper flakes.
    • English Muffin: If preferred omit the English Muffin and serve over a bed of fresh greens such as spring mix, arugula or watercress or even some sautéed spinach.

    Frequently asked questions

    What is eggs Benedict?

    This classic American breakfast/brunch dish (sometimes referred to as eggs Benny) traditionally consists of an English muffin, Canadian bacon, poached eggs and Hollandaise sauce.

    In this veganized version, we've replaced the Canadian bacon with sliced tomato, the poached eggs with tofu and the traditional egg-based Hollandaise with a vegan version.

    We've also added some spinach for extra nutrients and topped everything off with some fresh, chopped chives for a burst of flavor and a sprinkle of paprika for good measure. 😉

    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. 🙂

    overhead view of two tofu Benedicts on a white plate

    Storing and reheating

    This recipe uses about half of the block of tofu, so the rest can be used for tofu crumbles, half of this tofu scramble, tofu "egg" salad or use some to make this vegan blue cheese dressing.

    Store any unused hollandaise sauce in an airtight container in the refrigerator for up to 3 days.

    The 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.

    close-up of serving of vegan eggs Benedict on a white plate with another behind it partially cut off
    Print Recipe Save RecipeSaved!
    5 from 4 votes

    Vegan Eggs Benedict

    This vegan eggs Benedict is the ultimate dish for breakfast or brunch! Made with toasted English muffins, juicy tomato slices, fresh baby spinach, pan-fried "eggy" tofu smothered in a creamy vegan hollandaise sauce, this veganized version of the American classic does not disappoint. And it's easy to make gluten-free too!
    Course Breakfast
    Cuisine American, Vegan
    Keyword dairy-free, egg free, gluten free, tofu, vegan, vegetarian
    Prep Time 20 minutes
    Cook Time 5 minutes
    Total Time 25 minutes
    Servings 2
    Calories 258kcal
    Author Sherri Hall

    Ingredients

    • 1 (14 oz.) block organic extra firm tofu
    • 2 teaspoon olive oil, divided
    • ¼ teaspoon kala namak (aka Indian black salt or Himalayan black salt)
    • ¼ teaspoon turmeric
    • ⅛-1/4 teaspoon fine sea salt
    • ⅛ teaspoon freshly ground black pepper
    • 1 English muffin, sliced in half (gluten-free if needed)
    • ½ cup baby spinach leaves
    • 2 large tomato slices
    • ¼ cup vegan Hollandaise sauce (plus more if desired)
    • Optional: fresh chopped chives, paprika

    Instructions

    • Open the package of tofu and drain any excess water. Press the tofu using a tofu press for 20 minutes or the kitchen towel/heavy object method as described in the notes below for 30 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 1 teaspoon olive oil, kala namak, turmeric, salt and black pepper in a shallow bowl.
    • Slice the block of tofu in half lengthwise. Then use a 3-3.1" round cookie/biscuit cutter to cut two circles, one in each piece of tofu. Store the remaining *tofu pieces in an airtight container in the refrigerator for up to 3 days.
    • Coat each all sides of each tofu patty in the seasoning mixture.
    • Heat olive oil in a non-stick skillet over medium heat. Cook tofu on medium to medium-high for 2-3 minutes per side, carefully flipping in between.
    • While the tofu is cooking, slice the English muffin in half and toast to your liking.
    • Place half of the spinach and one tomato slice on each of the English muffin halves.
    • When the tofu is done, place each tofu patty on top of the tomato slices. Give the Hollandaise a stir and then top each tofu patty with 2 tablespoons of the sauce (or more if desired). If using, top with fresh chopped chives and/or paprika.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Tofu Press
    Round Cookie Cutters

    Notes

    To press the tofu without 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. Please note that the item(s) you use will get wet.
    *This recipe uses about half of the block of tofu, so the rest can be used for tofu crumbles, half of this tofu scramble, tofu "egg" salad or use some to make this vegan blue cheese dressing.
    Store any 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.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 258kcal | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Fiber: 3g

    This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • Dairy-free frittata in a cast-iron skillet topped with fresh dill and flaky sea salt.
      Easy Dairy-free Frittata
    • Halved burritos served on a white board layered with parchment paper, topped with fresh cilantro. Lime wedges placed on both sides of the burritos.
      Cheesy Bean and Rice Burritos Recipe
    • Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.
      Vegetarian Huevos Rancheros Recipe
    • collage of 4 of the brunch recipes from the collection.
      43 Best Vegan Brunch Recipes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Christie

      April 06, 2020 at 3:23 pm

      5 stars
      Vegan Eggs Benedict say what?! That sounds sooo amazing!!! You're so creative Sherri! I must try this one day. Thanks for sharing.

      Reply
      • Sherri Hall

        April 06, 2020 at 6:59 pm

        Thank you so much, Christie! I hope you enjoy it! 🙂

        Reply

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC