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!
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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. 😉
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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.
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.
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.
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.
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.
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.
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.
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
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. 😉
Yes, you can leave it out. The tofu won't have an "eggy" flavor, but it's still yummy. 🙂
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.
Vegan Eggs Benedict
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
Notes
Nutrition
This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.
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Christie
Vegan Eggs Benedict say what?! That sounds sooo amazing!!! You're so creative Sherri! I must try this one day. Thanks for sharing.
Sherri Hall
Thank you so much, Christie! I hope you enjoy it! 🙂