Going out for brunch one of my favorite weekend activities. (I’m easy to please!) I’m not really sure what it is about brunch food that I like so much. I love tofu scrambles, veggie sausages, tempeh bacon, and hash browns, and I really love when someone else makes it for me. I cook most of our meals throughout the week, so it’s a nice to treat to have a meal that requires no work on my part, other than chewing.
A few times this year, I’ve spotted vegan tofu benedict on brunch menus at different restaurants this year. While my instinct is to order tofu scrambles, I like to mix things up. I’ve never had an omnivore benedict, but I loved the vegan versions that I’ve tried recently.
Each restaurant has made it differently – one had slices of veggie ham with tofu and asparagus, and another had tempeh bacon and spinach. A third restaurant served their tofu benedict with sweet potatoes and avocado. The one thing they all have had in common is savory tofu and a deliciously creamy dairy-free hollandaise sauce.
Eggs Benedict traditional consists of two English muffin halves topped with bacon or ham, poached eggs, and a dairy-laden hollandaise sauce. The dish originated in New York City in the late 1800s.
Even though it’s full of very non-vegan components, this dish is easily veganized. Here, I’ve used baked tofu, a cashew-based hollandaise, and tempeh bacon. I’ve added greens and tomatoes, because why not?
While the multiple steps in this recipe may give it a daunting look, it’s actually rather simple to make. There are just a few steps.
- You marinate the tofu. While it’s marinating, mix together the nutritional yeast and spices.
- Dip the tofu in the noochy mixture, and then bake it at 400°F for 20 minutes. If you’d like to cook it in an air fryer instead of your oven, it only takes about 10 minutes.
- While the tofu is baking, mix up the sauce ingredients in a high-speed blender or food processor, warm it on the stove, and toast the English muffins. The tofu should be ready around the same time the sauce is warm and the English muffins are toasted.
- Pile the greens, tomatoes, tempeh bacon, and tofu on a muffin half and then pour on the hollandaise sauce and serve!
If you don’t want to do all of the work in the morning, you can make the tofu and hollandaise sauce ahead of time and heat them up just before breakfast. The sauce might thicken a little in the fridge, but you can easily fix that with a little bit of water.
I’ve used my homemade tempeh bacon here, but you can use store-bought to speed things up, if you like. You can also use store-bought baked tofu, if you’re really pressed for time. I like to use Ezekiel Multi-Grain English Muffins in this recipe. They also make a gluten-free variety for those with gluten sensitivities.
Tofu Benedict with Vegan Hollandaise Sauce is the perfect brunch dish special occasions likes New Year’s Day, Easter Sunday, and Mother’s Day. It’s also great for any random Sunday! I also love having it when I’m craving breakfast for dinner. Serve it with roasted potatoes and mixed greens for the ultimate meal.
Tofu Benedict with Vegan Hollandaise Sauce
For the Tofu
- 1 14-ounce package extra firm tofu, drained and pressed
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For the Hollandaise Sauce
- ½ cup raw cashews, soaked in water for 2 hours, drained, and rinsed
- ¼ cup water
- 2 tablespoons nutritional yeast flakes
- 1½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
For the Benedicts
- 4 whole grain English muffins, cut in half
- 1 large tomato, sliced into 8 thin slices
- 4 cups baby spinach, baby kale, or arugula
- 8 slices tempeh bacon, cooked
To Make the Tofu
If you’re cooking the tofu in your oven, preheat it to 400°F and line a baking sheet with parchment paper.
Cut the tofu in half, then cut each half into four slices. Place the slices in a shallow dish.
Mix the tamari and apple cider vinegar together and pour it over the tofu. Make sure the pieces are totally submerged. Allow the tofu to marinate for 10 to 15 minutes.
In a small bowl, whisk together the nutritional yeast, turmeric, onion powder, garlic powder, sea salt, and black pepper.
Dip a tofu slice into the nutritional mixture and make sure it’s fully coated. Place it on the baking sheet. Repeat with the rest of the tofu.
Oven instructions: Bake the tofu for 20 minutes, flipping the slabs over after 10 minutes.
Air fryer instructions: Bake the tofu on 400° for 10 minutes, flipping after 5 minutes. Depending on the size of your air fryer, you may need to cook the tofu in batches.
To Make the Hollandaise Sauce
Mix all of the ingredients together in a food processor or high-speed blender until smooth and creamy. If it’s too thick, add a little more water, a tablespoon at a time.
Heat the sauce in a small sauce pan to warm it up. If it gets too thick, add a little more water, a tablespoon at a time.
To Make the Benedicts
Toast the English muffins.
Place two English muffin halves on a plate.
Place about half a cup of greens on each half, then follow with a tomato slice and two slices of tempeh bacon.
Place a tofu slice on each muffin half, and then drizzle on the hollandaise sauce. Serve hot.