• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Tofu Benedict with Vegan Hollandaise Sauce

    Published: Dec 22, 2021 · Modified: Jun 15, 2022 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    Tofu Benedict with text overlay
    Tofu Benedict with text overlay
    Tofu Benedict with text overlay

    Tofu Benedict is the ultimate vegan brunch dish! It’s made with tofu, greens, tomato slices, and tempeh bacon and then drenched in a dairy-free hollandaise sauce. It's terrific on those days when you're craving breakfast for dinner, too! This easy recipe is vegan with a gluten-free option.

    Tofu Benedict with text overlay

    Tofu Benedict

    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.

    pouring hollandaise over benedict

    I’ve spotted vegan tofu benedict on brunch menus at different restaurants more and more over the years. 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.

    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.

    two plates of benedicts

    Traditional Eggs Benedict

    Eggs Benedict traditionally 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.

    two plates of benedict with hollandaise overhead over

    Vegan Benedict

    Even though it’s full of very non-vegan components, this dish is easily veganized. Tofu is a great stand-in for eggs. Here, I’ve used baked tofu, a cashew-based hollandaise, and tempeh bacon. I’ve added greens and tomatoes, because why not?

    Hollandaise with tomatoes and salad

    Vegan Hollandaise

    Hollandaise sauce is considered one of the five “mother sauces” in French cuisine. (The other being béchamel, velouté, espagnole, and tomato.) It’s an emulsion of egg yolk, melted butter, and lemon juice that has a tangy, buttery flavor.

    I can't remember ever having the dairy version, but I've had several vegan versions. Creamy sauces are my jam, so I was easily hooked. I've used cashews as the base, turmeric for color, and dijon mustard for the tangy flavor. 

    tempeh bacon, tofu, cashews, english muffins, nutritional yeast, spices, lemon, tamari

    To make Tofu Benedict:

    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.

    1. First you marinate the tofu. While it’s marinating, you mix together the nutritional yeast and spices.
    2. You 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 your air fryer instead of your oven, it only takes about 10 minutes.
    3. 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.
    4. Finally, you pile the greens, tomatoes, tempeh bacon, and tofu on a muffin half and then pour on the hollandaise sauce and serve!
    marinating tofu
    baked tofu

    Recipe Notes

    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.

    Instead of cutting your tofu into rectangular slices, you use a round cookie cutter to make tofu circles. 

    one plate of tofu benedict

    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.

    two plates of Tofu Benedict with hollandaise sauce, tomatoes, lettuce, and roasted potatoes

    The Ultimate Vegan Brunch Dish

    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.

    one plate with tofu benedict with
    Subscribe banner horizontal
    one plate with tofu benedict with

    Tofu Benedict with Vegan Hollandaise Sauce

    Dianne
    Tofu Benedict is the ultimate vegan brunch dish. It’s made with tofu greens, tomato slices, and tempeh bacon and then drenched in a dairy-free hollandaise sauce.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4 servings
    Calories 390 kcal

    Ingredients
      

    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

    Instructions
     

    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.
    Calories: 390kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    plates of tofu benedict with hollandaise, tomatoes, and salad

    More brunch recipes you might enjoy include:

    • Vegan Greek Frittata
    • Broccoli Quiche Cups
    • Hoppin' John Tofu Scramble 
    • Vegan Quiche Lorraine from Baconish by Leinana Two Moons
    « Roasted Garlic Hummus
    Easy Hoppin’ John Tofu Scramble »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Becky Striepe

      December 26, 2018 at 9:35 am

      DIANNE! This looks incredible! It has been SO LONG since I've had hollandaise, and I can't wait to try yours!!

    2. Dianne

      December 27, 2018 at 9:17 am

      Thanks, Becky! I hope you enjoy it!

    3. Ricki

      December 31, 2018 at 1:41 pm

      Oh my gosh, I MUST give this a try! Every part of this is dish is calling to me (well, the English muffins would have to be GF, of course). 😀 Can't wait to give them a try. Happy New Year!

    4. Dianne

      January 01, 2019 at 3:43 pm

      Thank you, Ricki! I hope you enjoy them.

    5. DKD

      May 11, 2019 at 6:16 pm

      SUPER tasty and very easy to make!
      THX for great recipe!

    6. Dianne

      May 13, 2019 at 12:10 pm

      I'm so glad you enjoyed it!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead Privacy Policy