Easy “eggy” tofu and hollandaise like we remember growing up!
Is it time for Monday brunch yet? I don’t know about you, but no matter what day it is, I’m always ready for a big savory breakfast.
This vegan eggs benedict is the perfect full-flavored alternative to the traditional version. Made with an eggy tofu patty seasoned to perfection and smothered with a rich and creamy plant-based hollandaise sauce, this vegan egg benedict is sure to hit all of the spots.
The easiest vegan hollandaise sauce made with simple ingredients! No eggs are needed to put this together and you won’t even notice their missing. All that you need is lemon, vegan butter, almond milk, dijon mustard, spices, and tofu!
This vegan eggs benedict recipe is simple to make. The hollandaise sauce can be whipped up by tossing all of the ingredients in the blender and boom; you’ll have hollandaise for days. Aside from the sauce, you’ll need some tofu, seasonings, English muffins, and slices of vegan ham. I’m honestly so glad that I was able to recreate such a fancy dish with ease and minimal ingredients. It’s safe to say that I’ll be making this vegan eggs benedict often, and you should too!
Ingredients
Eggy Tofu Patties
- 1 (16 oz.) block extra firm tofu, pressed
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kala namak (Indian black salt) or Pink Himalayan Salt.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- Hollandaise Sauce
- 1/3 block silken tofu (about 4 oz.)
- 1/3 cup non-dairy milk (we used almond milk)
- 2/3 tablespoon lemon juice
- 3 teaspoons vegan butter, melted
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1/8 teaspoon salt
- Dash cayenne pepper
- Dash kala namak (Indian black salt) or Pink Himalayan Salt.
- Dash black pepper
- To assemble
- 2 English muffins, toasted
- 4 Vegan ham slices (we used Tofurky)
- Chives, dill and/or green onions, finely chopped for garnish
- Steamed spinach
Instructions
Eggy Tofu Patties
Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them.
In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
Close the container and allow the tofu to marinate for about 15 minutes.
Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden.
Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
Hollandaise Sauce
In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.
Assembly
On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings.
Enjoy!