Go Back
+ servings
close-up of serving of vegan eggs Benedict on a white plate with another behind it partially cut off

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



  • 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.


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.


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