Craving a classic eggs Benedict but looking for a delicious, plant-based alternative? This easy homemade vegan Tofu Benedict recipe is perfect for you! Whether you're a seasoned vegan, have dietary restrictions like egg or dairy allergies, or simply want to explore more plant-forward meals, this dish delivers all the satisfaction of the original without any animal products.
Imagine a fluffy, toasted English muffin, topped with perfectly pan-fried seasoned tofu, fresh vibrant spinach, and generously drizzled with a rich, creamy, and zesty vegan hollandaise sauce. It's the ideal brunch staple for holidays, special occasions, or just a delightful weekend morning. This recipe solves the common dilemma of finding satisfying egg-free breakfast options, proving that vegan food can be both comforting and incredibly flavorful.
What is Vegan Tofu Benedict?
Vegan Tofu Benedict is a plant-based twist on the traditional breakfast dish. Instead of poached eggs, firm tofu is seasoned and pan-fried to create a tender, "eggy" texture. This is then layered on an English muffin with sautéed spinach and crowned with a luscious vegan hollandaise sauce. The secret to its authentic taste often lies in the use of black salt, or kala namak, which imparts a sulfurous, eggy flavor. It's a delightful meal that proves you don't need eggs to enjoy a decadent brunch.
Ingredients
For the Tofu "Eggs"
- 1 block (14 oz / 400g) firm tofu or extra-firm tofu, pressed
- 1 tbsp olive oil (or coconut oil for a buttery flavor)
- 1/2 tsp turmeric powder (for color)
- 1/4 tsp kala namak (black salt), or to taste
- Salt and black pepper to taste
For the Vegan Hollandaise Sauce
- 1/2 cup water or unsweetened plant milk
- 1/4 cup vegan butter, melted
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp turmeric (for color)
- 1/4 tsp kala namak (black salt), or to taste
- Salt and black pepper to taste
- 1 tbsp cornstarch (for thickening)
For Assembly
- 4 English muffins, halved and toasted
- 2 cups fresh baby spinach
- Optional: Thinly sliced avocado, fresh chives or parsley for garnish
Equipment
- Tofu press (or heavy objects)
- Non-stick skillet
- Small saucepan
- Blender or immersion blender
- Spatula
Instructions
Part 1: Prepare the Tofu "Eggs"
- Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels. Place it on a plate and put something heavy on top (like a stack of cookbooks or a cast iron pan) for at least 30 minutes to press out excess water. This step is crucial for good texture.
- Slice and season: Once pressed, slice the tofu into 8 equal rectangular or round "egg" shapes, about 1/2-inch thick. In a shallow dish, combine the turmeric, kala namak, salt, and black pepper. Gently dredge each tofu slice in the seasoning mixture, ensuring an even coating.
- Pan-fry the tofu: Heat the olive oil in a non-stick skillet over medium-high heat. Carefully place the seasoned tofu slices in the hot pan. Cook for 3-4 minutes per side, until golden brown and slightly crispy. Set aside on a plate.
- Sauté the spinach: In the same skillet, quickly sauté the baby spinach for 1-2 minutes until wilted. Season with a pinch of salt if desired.
Part 2: Make the Vegan Hollandaise Sauce
- Combine ingredients: In a small saucepan, whisk together the water (or plant milk), melted vegan butter, nutritional yeast, lemon juice, dijon mustard, turmeric, kala namak, salt, black pepper, and cornstarch until smooth.
- Thicken the sauce: Place the saucepan over medium heat, continuously whisking. Bring the mixture to a gentle simmer. Continue whisking for 2-3 minutes until the sauce thickens to your desired consistency – it should be thick enough to coat the back of a spoon. If it becomes too thick, whisk in a tablespoon of warm water or plant milk.
- Adjust seasoning: Taste the hollandaise and adjust seasonings if needed, adding more kala namak for an "eggier" flavor, or more lemon juice for tang.
Part 3: Assemble Your Benedict
- Toast muffins: While the sauce is thickening, toast the English muffin halves until golden brown and warm.
- Layer: Place two toasted English muffin halves on each plate. Top each half with a portion of the sautéed spinach, followed by a pan-fried tofu slice.
- Drizzle and serve: Generously spoon the warm vegan hollandaise sauce over each tofu "egg."
- Garnish: Garnish with fresh chives or parsley, and thinly sliced avocado if desired. Serve immediately and enjoy your delicious homemade vegan Tofu Benedict!
Variations and Adaptations
- Gluten-Free: Easily make this recipe gluten-free by using your favorite certified gluten-free English muffins.
- Smoky Flavor: Add a pinch of smoked paprika to the tofu seasoning or the hollandaise for a subtle smoky depth.
- Add Greens: Feel free to add more greens like arugula or sautéed asparagus spears for extra nutrition and flavor.
- Spice It Up: A dash of hot sauce or chili flakes can add a nice kick to the hollandaise.
- Avocado Benedict: For a richer flavor and creamy texture, you can add thin slices of fresh avocado directly onto the English muffin before the tofu, or replace the hollandaise with smashed avocado for a simpler version.
- Protein Boost: Serve with a side of vegan bacon or plant-based sausages for an even heartier meal.
Tips & Hacks
- Press Your Tofu Well: This is the most important step for getting a firm, chewy texture that mimics eggs. Don't skip it! If you don't have a tofu press, simply wrap the tofu in paper towels or a clean dish towel and place heavy cans or books on top for at least 30 minutes, or even longer for firmer results.
- Hollandaise Consistency: If your hollandaise becomes too thick while sitting, simply whisk in a tablespoon of warm water or unsweetened plant milk at a time until it reaches your desired creamy consistency.
- Batch Prep: The vegan hollandaise sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Gently reheat it in a saucepan over low heat, whisking constantly, and adding a splash of water if needed.
- Serving Suggestions: Tofu Benedict pairs wonderfully with a side of fresh fruit, roasted potatoes, or a simple green salad.
Related Articles
- For another satisfying breakfast, explore the Ultimate Vegan Breakfast: Flavor-Packed Tofu Chickpea Scramble Recipe.
- Discover how to make a classic breakfast staple with our Fluffy Vegan Omelet Recipe.
- Try these Diner-Style Pancakes Recipe for a sweet start to your day.
- If you love a good toast, check out our recipe for Vegan French Toast.
- Explore more delicious ways to enjoy tofu with The Easiest BBQ Tofu Wraps and Homemade Vegan Mayo.
Ready to elevate your brunch game? Try this easy homemade vegan Tofu Benedict recipe today! We'd love to see your creations. Share your photos and tag us on abillion, or leave a comment below with your favorite variations!
