Easy Tofu Benedict with Vegan Hollandaise Sauce

This blog is sadly lacking in breakfast recipes. Which is frankly an embarrassment given that breakfast food for vegans is often sad, depressing, boring, and sad. Did I mention sad? Unless I’m going to a restaurant that caters to veg-folks, I’m stuck eating toast or plain oatmeal for breakfast. No delicious tofu Benedict or vegan pancakes to be found! So I’ll be the first to admit that I’m not a huge fan of breakfast food. Between the lack of options and the fact that I don’t care much for sweets anymore, I’d rather skip breakfast altogether unless I make it myself.

That being said, I used to absolutely adore Eggs Benedict. The creamy sauce, the eggs, the crispy English muffins. Usually piled with tomatoes and spinach (I’ve never had it with the traditional Canadian bacon). Savory brunch was my favorite, and I ordered that decadent meal all the time before adopting a primarily vegan diet. For a long time I’ve wanted to create a vegan version, and this one really turned out perfect. I love how easily and quickly it came together. This Easy Tofu Benedict with Vegan Hollandaise Sauce will become a staple breakfast in my house!

Easy Tofu Benedict with Vegan Hollandaise Sauce



Easy Tofu Benedict

with

Vegan Hollandaise Sauce

  • 4 English muffins, toasted
  • 1 Tbs coconut oil
  • 1 package firm tofu, drained and pressed for 20 minutes
  • 1 large tomato, sliced
  • 2 cups fresh spinach

For the Vegan Hollandaise Sauce:

  • 1 Tbs olive oil
  • 3 Tbs onion, finely minced
  • 3/4 cup unsweetened almond milk
  • 1 Tbs cornstarch
  • 1/4 cup water
  • 1 Tbs white balsamic vinegar
  • 1 Tbs nutritional yeast flakes
  • 1-2 Tbs lemon juice (to taste)
  • 1/8 tsp turmeric
  • salt and pepper, to taste

Begin by preparing the sauce. In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in water and vinegar and bring to a boil. Simmer until the mixture reduces to about 2 Tbs.

In a cup, mix together the almond milk and cornstarch. Add almond milk slowly to the saucepan, stirring constantly for about 5 minutes while the mixture thickens. Add nutritional yeast, turmeric and 1 Tbs lemon juice and stir together. Season with salt and pepper to taste, adding additional lemon juice if desired. Remove from heat and allow to cool slightly while preparing the tofu.

Easy Tofu Benedict with Vegan Hollandaise Sauce

 

In a pan over medium heat, melt the coconut oil. Slice the tofu into 8 equal slices. Pan fry the tofu slices in the coconut oil, seasoning with salt and pepper. Fry until both sides are golden and browning on the edges. Transfer tofu to a plate. In the still-warm pan, wilt the spinach for about one minute.

Assemble the bennies by placing one English muffin on each plate and top the bottom half with wilted spinach, tomato slices, and two slices of tofu. Drizzle vegan Hollandaise sauce on top of each. Top with the top halves of the English muffins, if desired. Serve immediately.

These Easy Tofu Benedicts with Vegan Hollandaise Sauce are:

Tangy

Decadent

Crispy

Creamy

Savory

Hearty

Tantalizing

Easy Tofu Benedict with Vegan Hollandaise Sauce


Easy Tofu Benedict with Vegan Hollandaise Sauce


Easy Tofu Benedict with Vegan Hollandaise Sauce

 

These amazing bennies don’t need anything else, but they were excellent with the top half of the English muffins served with Earth Balance and some homemade jam. The perfect balance of savory and sweet. To really go for the gold with these, try adding a layer of avocado slices on top of the tomato and spinach!

Easy Tofu Benedict with Vegan Hollandaise Sauce



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Easy Tofu Benedict with Vegan Hollandaise Sauce
 
This vegan take on Eggs Benedict combines a luscious, creamy vegan Hollandaise sauce with pan-fried tofu, wilted spinach and fresh tomatoes atop crispy toasted English muffins.
Author:
Recipe type: Brunch
Serves: 4
Ingredients
  • 4 English muffins, toasted
  • 1 Tbs coconut oil
  • 1 package firm tofu, drained and pressed for 20 minutes
  • 1 large tomato, sliced
  • 2 cups fresh spinach
  • For the Vegan Hollandaise Sauce:
  • 1 Tbs olive oil
  • 3 Tbs onion, finely minced
  • ¾ cup unsweetened almond milk
  • 1 Tbs cornstarch
  • ¼ cup water
  • 1 Tbs white balsamic vinegar
  • 1 Tbs nutritional yeast flakes
  • 1-2 Tbs lemon juice (to taste)
  • ⅛ tsp turmeric
  • salt and pepper, to taste
Instructions
  1. Begin by preparing the sauce. In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in water and vinegar and bring to a boil. Simmer until the mixture reduces to about 2 Tbs.
  2. In a cup, mix together the almond milk and cornstarch. Add almond milk slowly to the saucepan, stirring constantly for about 5 minutes while the mixture thickens. Add nutritional yeast, turmeric and 1 Tbs lemon juice and stir together. Season with salt and pepper to taste, adding additional lemon juice if desired. Remove from heat and allow to cool slightly while preparing the tofu.
  3. In a pan over medium heat, melt the coconut oil. Slice the tofu into 8 equal slices. Pan fry the tofu slices in the coconut oil, seasoning with salt and pepper. Fry until both sides are golden and browning on the edges. Transfer tofu to a plate. In the still-warm pan, wilt the spinach for about one minute.
  4. Assemble the bennies by placing one English muffin on each plate and top the bottom half with wilted spinach, tomato slices, and two slices of tofu. Drizzle vegan Hollandaise sauce on top of each. Top with the top halves of the English muffins, if desired. Serve immediately.


 

Still Hungry? Check out these recipes! 

 SOUTHWEST BREAKFAST BURRITOS

Southwest Breakfast Burritos

ONE-POT CREAMY GARLIC PASTA

Gluten-Free Vegan One Pot Creamy Garlic Pasta

WATER CHESTNUT AND PINEAPPLE LETTUCE WRAPS

Water Chestnut and Pineapple Lettuce Wraps



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Southwest Breakfast Burritos

Making fancy breakfast or brunch food seems like a lot of work to me. So when I got a wild hair to make brunch for myself on a Tuesday morning, my first thought was to forget about it and just grab some oatmeal. Then I remembered I’m out of oatmeal.

Darn.

Well, since the excuses are out of the way, how about something fun but still easy? These Southwest Breakfast Burritos came out perfectly and hit the spot. With a short list of ingredients and the fact that they’re on the table in less than 30 minutes, they’re a great option for a savory and hearty breakfast anytime. The only thing I wish I’d done differently was include a mimosa!



Vegan Tofu Scramble


Vegan Southwest Breakfast Burritos


Southwest Breakfast Burritos

Serves 2

For the tofu:

  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • 1/2 bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric
  • 1/4 tsp chili powder
  • 2-3 Tbs water

For the potatoes

  • 2 yukon gold potatoes, washed and chopped into 1/2″ – 1″ cubes
  • 1 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika

To assemble:

  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado

Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1″ chunks and set aside.

Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.

Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.

When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.

Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


Vegan Tofu Breakfast Burritos


Southwest Breakfast Burritos


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Print-Friendly Version:

Southwest Breakfast Burritos
 
Author:
Serves: 2
Ingredients
  • For the tofu:
  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • ½ bell pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • ¼ tsp chili powder
  • 2-3 Tbs water
  • For the potatoes:
  • 2 yukon gold potatoes, washed and chopped into ½" - 1" cubes
  • 1 Tbs olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • To assemble:
  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado
Instructions
  1. Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1" chunks and set aside.
  2. Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.
  3. Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.
  4. When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.
  5. Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


 Still Hungry? Check out these recipes!


GLUTEN-FREE ORANGE BLACKBERRY MUFFINS

Gluten-Free Orange Blackberry Muffins


INDIAN-SPICED TOFU SCRAMBLE WITH COLLARDS

Indian-Spiced Tofu Scramble with Collards


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Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins

When it comes to comfort foods, there isn’t much better than carbs. Carbs and I do well together – even when I ate meat (sure was a long time ago) I could easily skip out on the meat and go for half a loaf of homemade bread. If my mom had made these yummy Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins I think I probably would have gone through half the batch before dinner time. Add spicy and cheezy to any recipe and I’m good to go.

In keeping with my “veggie recipe a day” challenge, today’s featured veg is the spicy jalapeño. Jalapeños are technically a fruit pod, but they’re used as vegetables in recipes so I’m including them in the recipe challenge. Capsaicin, the health-promoting compound in jalapeños, provides the spicy kick and has been found to have anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic properties. These pungent peppers are also a rich source of Vitamin C. They also contain Vitamins A, E and K.

Note: Jalapeño peppers are notorious for varying greatly in the level of heat they provide. Be aware of this when you’re making these muffins! Removing the seeds and pith really tones down the heat while leaving them in makes them much spicier so adjust depending on how spicy you like your food.

Gluten-Free Vegan Jalapeno Cornbread Muffins

 

Gluten-Free Vegan Jalapeño

Cheddar Cornbread Muffins

  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob’s Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • 1/4 cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.

In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.

In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.

Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Remove from oven and cool on a wire rack before serving.

Gluten-Free Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread

Gluten-Free Cheddar Jalapeno Cornbread Muffins

 

A little agave sprinkled over the muffins is divine – it makes them spicy-sweet and delicious.

Gluten-Free Vegan Cheddar Jalapeno Cornbread Muffins

Stay tuned for tomorrow’s recipe featuring a different veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 37 days of recipes, here they are:

Printable Version:

4.0 from 1 reviews
Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins
 
Author:
Serves: 16
Ingredients
  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob's Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • ¼ cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.
  4. In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.
  5. Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  6. Remove from oven and cool on a wire rack before serving.

 

Indian-Spiced Tofu Scramble with Collards

I don’t really like to admit this, but I’m not a breakfast person. I’ve always had trouble eating breakfast, even though I know that it sets me up for a better day when it comes to my energy levels. And since I went vegan, the problem has only gotten worse. I’m not a huge fan of sweet breakfasts – they tend to make me feel nauseous in the morning. That alone really limits me since a lot of savory breakfast foods involve meat, eggs or dairy.

So lately I’ve been on the hunt for breakfast ideas that satisfy me and are appealing enough to make me drool, even in the mornings when I’m bleary-eyed and stumbling around the house like a zombie. And with my 50 days of veggie recipes challenge (I made it to day 4!!) I figured there’s no better time.

Tofu scrambles are often a staple for vegans, but I wanted to jazz it up and feature a winter veggie. Collards were the perfect solution. If you want to get really crazy you can even wrap the scramble up in a raw collard leaf like a breakfast burrito!

Tofu Scramble with Collards

 

Indian-Spiced Tofu Scramble

with Collards

  • 1 Tbs olive oil
  • 1 garlic clove, minced
  • 1/2 an onion, finely chopped
  • 3/4 tsp ground turmeric
  • 3/4 tsp paprika
  • 1/2 tsp garam masala powder
  • 1 serrano chili, minced and seeds removed
  • 1/4 cup shredded carrot
  • 3 large collard leaves, stems removed and roughly chopped
  • 2 Tbs cilantro leaves, finely chopped
  • 8 oz firm tofu, crumbled

Tofu Scramble Veggies

Sauté the onion and carrot in the olive oil over medium-high heat, until the vegetables soften and the onions begin to become translucent. Add the garlic and serrano chili and cook one more minute. Stir in collard greens and 2 Tbs water and cook 2 more minutes until greens are bright green and tender.

Add turmeric, paprika, garam masala, cilantro leaves and crumbled tofu. Cook and stir 2 minutes until heated through. Season to taste with sea salt and fresh ground pepper. Garnish with additional cilantro.

Indian-Spiced Tofu Scramble with Collards

I think this is going to become one of my new favorite quick breakfasts. It was so simple and came together fast, which is perfect for my mornings when I’m running around trying to figure out everything I need to get done. Plus collards are insanely good for you – they’ve been called one of the world’s healthiest foods. They are an excellent source of folates, vitamin A and vitamin K, as well as rich in vitamin C. I could go on an on about the vitamin and mineral content of these yummy veggies but I better stop now and show you more pictures.

Indian Spiced Vegan Tofu Scramble with Collards

Vegan Tofu Scramble with Collards

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first three days, here are the recipes:

Day 1: Guacamole-Stuffed Mini Sweet Peppers

Day 2: Garlic Herb Rutabaga Fries

Day 3: Roasted Brussels Sprouts with Apples and Walnuts

Printable version:

Indian-Spiced Tofu Scramble with Collards
 
A vegan recipe for Tofu Scramble with Collard greens that has Indian spices and a kick of heat.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 Tbs olive oil
  • 1 garlic clove, minced
  • ½ an onion, finely chopped
  • ¾ tsp ground turmeric
  • ¾ tsp paprika
  • ½ tsp garam masala powder
  • 1 serrano chili, minced and seeds removed
  • ¼ cup shredded carrot
  • 3 large collard leaves, stems removed and roughly chopped
  • 2 Tbs cilantro leaves, finely chopped
  • 8 oz firm tofu, crumbled
Instructions
  1. Sauté the onion and carrot in the olive oil over medium-high heat, until the vegetables soften and the onions begin to become translucent. Add the garlic and serrano chili and cook one more minute. Stir in collard greens and 2 Tbs water and cook 2 more minutes until greens are bright green and tender.
  2. Add turmeric, paprika, garam masala, cilantro leaves and crumbled tofu. Cook and stir 2 minutes until heated through. Season to taste with sea salt and fresh ground pepper. Garnish with additional cilantro.

 

 

Gluten-Free Orange Blackberry Muffins

Delicious Gluten-Free Orange Blackberry Muffins! The applesauce and almond milk really make them moist, and the flavor of the orange pulp and the blackberries are a perfect fusion.

These beauties were my very first gluten-free baking attempt.  I was absolutely blown away by the texture!  Moist and perfect, not too crumbly.  After my prior experiences with gluten-free baked goods I was amazed that these turned out so good on my first try.  These muffins were my inspiration, although I had to modify the recipe a lot to make them vegan and used regular oranges.  Also I only had the pulp because my hubby drank the juice!

I would love to try a variation later using blood oranges (like the original inspirational recipe) and leave out the blackberries.  Oooh! Maybe even blood oranges and dried cranberries!  Watch out for an upcoming post, now I’m on a roll.  These muffins were great with the blackberries, but I think they would do just as well without the addition of the berries, as the orange flavor stood well on its own.

Even the batter looked good:

Gluten-Free Orange Blackberry Muffins

Hubby wanted them to be a little sweeter than I usually prefer, so I sprinkled a little raw sugar over the top.  I also used half agave in the recipe to lower the glycemic index and give it a bit more moisture.

Gluten-Free Orange Blackberry Muffins

The sugar caramelized a bit during baking.

Gluten-Free Orange Blackberry Muffins

Just look at the texture of these babies!

Gluten-Free Orange Blackberry Muffins

Mmm!

Gluten-Free Orange Blackberry Muffins
 
A moist and delicious muffin that will have you amazed that it's vegan and free of gluten!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1-3/4 cups gluten free flour (I recommend Bob's Red Mill)
  • 1 tsp ground flax seed
  • ½ tsp kosher salt
  • 2 tsp baking powder
  • ¼ cup agave nectar
  • ¼ cup evaporated cane juice or natural sugar, plus extra for sprinkling
  • pulp from 3 juiced oranges, about ½ - ⅔ cup
  • ½ cup applesauce
  • ½ cup almond or other nondairy milk
  • ½ cup earth balance vegan buttery spread, liquified
  • 1 tsp vanilla extract
  • 2 cups blackberries
Instructions
  1. Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
  2. Place the flour, flax, baking powder, salt and sugar in a large bowl, and whisk well.
  3. In another mixing bowl, place the agave, orange pulp, applesauce, nondairy milk, vanilla extract, and liquid earth balance and mix well.
  4. Add wet ingredients to dry and mix just until combined. Gently fold in blackberries.
  5. Fill the prepared muffin cups about three-quarters of the way full. Bake in the center of the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.