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Murielle Banackissa
egan Eggs Benedict with silky nut free hollandaise

Vegan Eggs Benedict

Print recipe
Fall, Winter, Veganized Childhood Classics, Inspired by Travels
GF RSF
45 mins Prep: 15 mins Cook: 30 mins
Serves 4

Satisfying, healthy, featuring vegan lox, wilted spinach and pan seared tofu, these vegan eggs benedict are what every breakfast lover ever dreamed of.

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11 Common Questions & Swaps

Ingredients

Pan Seared Tofu

  • 1 tsp avocado oil
  • 1 (454g) block of firm tofu , patted dry and cut into 8 cubes
  • Sea salt and freshly cracked pepper

Silky Nut Free Hollandaise

  • 1 (300g) pack silken tofu
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp black salt
  • ¼ tsp turmeric (or more for a deeper yellow color)
  • ¼ cup filtered water
  • Pinch of cayenne or more, to taste
  • Pinch of black pepper or more, to taste
  • Sea salt , to taste
  • 1 tbsp melted vegan margarine

Wilted Spinach

  • 4 cups baby spinach
  • Sea salt and freshly cracked pepper , to taste

Other

  • 4 English muffins (white, whole wheat, or gluten free)
  • Vegan tomato lox (recipe from Carrots & Flowers)
  • Fresh chives , for garnish

Recipe

  1. Step 1

    Heat a medium pan over medium heat. Add avocado oil and spread evenly on the pan.

  2. Step 2

    Season blocks of tofu with salt and pepper and arrange on the pan.

  3. Step 3

    Cook on each side until golden (about 3 minutes per side).

  4. Step 4

    In the meantime, make the sauce by adding all the sauce ingredients except the margarine in a blender. Blend until smooth.

  5. Step 5

    As the blender is running, slowly pour the melted margarine into the sauce. Taste and adjust seasonings to your liking.

  6. Step 6

    Transfer the sauce to a small saucepan. Heat over low heat, stirring regularly.

  7. Step 7

    Heat a medium pan and add the spinach to it. Sauté over medium heat until the spinach has wilted. Season with salt and pepper, set aside.

  8. Step 8

    Cut your English muffins in half and toast to your desired doneness.

  9. Step 9

    Assemble your eggs Benedict by placing both halves of English muffin on a plate. Top with a few slices of tomato lox, followed by some wilted spinach and a cube of tofu.

  10. Step 10

    Pour some hollandaise over and garnish with chives and a crack of pepper.

  11. Step 11

    Serve as is, with roasted potatoes or a simple salad.

Common Questions & Swaps

  • If you are looking for an alternative to the tomato lox, simply swap it with a mashed avocado.
  • Want extra flavor infused in your tofu? Grill it on a cast iron grill pan.
egan Eggs Benedict with silky nut free hollandaise
egan Eggs Benedict with silky nut free hollandaise
Vegan Eggs Benedict with silky nut free hollandaise
Vegan Eggs Benedict with silky nut free hollandaise being poured