Go Back
+ servings

Vegan Eggs Benedict

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. 
Course Breakfast
Cuisine American, Gluten-Free, Vegan
Keyword dairy-free, egg free, gluten free, tofu, vegan, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 335kcal




  • 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.



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.
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.
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 was calculated to include the entire batch of hollandaise sauce. Additionally, the calculation was based on using Food For Life multi-seed English muffins. 


Calories: 335kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Fiber: 5g