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! 

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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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Mushroom Nut Pate

What’s a holiday party without a yummy spread for chopped veggies and crackers? Back in the days when I ate dairy, I usually indulged in a lot of cheesy spreads at Christmas parties. These days I’m getting more creative! Usually made from cooked meat and fat, pâté is normally very animal un-friendly, but this Mushroom Nut Pâté sure is! Made with heart-healthy walnuts and full of veggies, this spread has a rich, earthy flavor that is sure to be a big hit at any holiday gathering.

Mushroom Nut Pate

Mushroom Nut Pâté

  • 2 cups chopped brown crimini mushrooms
  • 1/2 cup diced carrots
  • 1/2 cup walnuts, toasted
  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 sundried tomatoes, finely chopped
  • 1 tsp nutritional yeast
  • 1 tsp fresh lemon juice
  • 1/2 tsp light miso
  • 1/4 tsp thyme
  • salt and fresh ground pepper to taste

Prepare all vegetables: Stem and chop the mushrooms, peel and dice the carrots, chop the onion and mince the garlic cloves.

Over medium heat, warm the olive oil in a large pan. Add the carrots, onion and garlic. Sauté until carrots have begun to soften. Add mushrooms, sundried tomatoes, nutritional yeast, lemon juice, miso and thyme. Stir until fully incorporated and continue to sauté until mushrooms have darkened and begun to release juice, about 10 minutes.

Remove from heat and mix in the toasted walnuts. Transfer mixture, in batches if needed, to a food processor or high speed blender. Process until smooth and creamy. Season with salt and pepper to taste. 

Walnut Mushroom Pate

Holiday Mushroom Nut Pate

This creamy and rich Mushroom Nut Pâté is incredibly good spread on crackers or with veggies as a dip. Try leftovers on a sandwich! 

Mushroom Walnut Pate

Like this holiday recipe? Want more like it? Subscribe here. Happy Eating!

Surviving the Holidays

The holidays are always a stressful and crazy time of year. Even under the best of circumstances, there are get-togethers to plan, meals to make, and gifts to wrestle out of someone else’s hands in the mile-long line at the mall on Black Friday (kidding! Play nice!). Worst case scenarios bring crazy relatives, stress eating and emotional breakdowns during what should be a time for fun and celebration with loved ones. Studies have shown that the incidence of deadly heart attacks spikes during the holidays, especially around Christmas and New Years Day. Surviving the holidays becomes a difficulty no matter what we do! So how do we manage to avoid, or at least minimize, the stress? How do we keep holidays fun and relaxed?

May your walls know joy, may every room hold laughter, and every window open to great possibility.

Mary Anne Radmacher

After my mother passed a few years ago, it was a huge challenge to keep the holidays alive. She was the glue that held our families together, and without her it felt like there wasn’t any meaning in any of it. Even a small family get-together felt strained and painful, a reminder of loss. The grief lingered, but I finally realized that forcing myself to engage in uncomfortable situations wasn’t the answer. I had to find my own meaning, make new traditions. So now, I do what feels comfortable. I’m gentle with myself. I’ve learned how to say no (although it’s still a struggle at times). And I’ve found a few things that really help when it comes to dealing with stress during this time of year that I hope you will find useful.

Holiday Puppy

Acknowledge Feelings.

This isn’t always easy, especially if relationships are strained or someone is going through grief. But simply letting others know how you feel can relieve stress. Don’t feel that you have to force yourself to be happy just because it’s the holidays.

Reach Out.

I learned this one the hard way. As an introvert who’d rather hide in my bathtub with a book than host a dinner party, it isn’t always easy for me to reach out, especially during the holidays. It’s even harder when I’m admitting I need help or I’m feeling isolated. By talking with a friend or seeking out a community support group, we can lift our spirits during this stressful time.

Winter leaves, Surviving the Holidays

Do Relaxation Exercises.

Finding a quiet place is often difficult during a bustling holiday season, but even just a few minutes of meditation or deep breathing can do wonders for surviving the holidays and calming a stressed-out mind and body.

Say No!

I don’t mean it’s necessary to avoid every uncomfortable situation at all costs, but learning to say no is crucial for keeping stress at bay. Saying yes when you’re already overwhelmed only creates resentment and frustration. If it’s not possible to say no, such as working overtime or an emergency situation, give yourself a break later on to make up for it.

Holiday cake, Surviving the Holidays

Keep it Healthy.

It’s easy to over-indulge this time of year given all the sweets and parties. Surviving the holidays is about keeping the food as simple (read: quick and easy) and healthy as possible. Despite their quick burst of energy, sweets make us feel worse over time, not to mention adding weight-gain into the line-up of potential stressors. Certainly don’t beat yourself up for indulging, but try to tune in to your body and ask what will make you feel best before diving mindlessly into the sweets. During the month of December, I’ll be sharing lots of healthy vegan versions of holiday recipes to help lighten the calorie load and give you ideas for holiday get-togethers!

Plan and Budget.

Nothing is worse during the holidays than having to scramble last minute for gifts and meals. So give yourself some extra time to plan ahead – you’ll keep things healthier that way too. As for gifts and parties, decide how much you can spend and then stick to it. Make homemade gifts, donate to charity, or start a new holiday tradition that doesn’t involve spending so much!

Give yourself a Break.

Be realistic about the holidays. They don’t have to be perfect or just like last year. After my mother’s death this was the hardest thing for me. I felt as if I had to swoop in and re-create exactly how it was when she orchestrated Christmas parties. Everything had to be perfect down to the carefully crafted hors-d’oeuvres and the mountains of gifts. I drove myself crazy trying to do all that, and it turned into a nightmare because I couldn’t replace what I really wanted – my mother. Once I learned that being realistic and giving myself a break from all that was the best thing, the holidays got a whole lot simpler and less stressful.

Winter Sunset

Forgive.

Whether you have a crazy relative who drinks too much and causes a ruckus, or some simmering disagreement with a family member, relationship stress can be difficult during a time of year when families come together. So remember to have some empathy. They’re probably just as stressed as you are! Be understanding and forgive each other. And don’t forget to forgive yourself.

 

Like this list? Want to watch for upcoming healthy holiday recipes? Subscribe here.

4th of July Recipe Roundup

It’s officially summer… Time for BBQ’s, sunbathing, sticky melty popsicles. And of course, cold beer. What’s the best way to bring a big crowd to your delicious backyard get-together? Having an awesome selection of vegan-friendly appetizers and snacks. (Ok, ok, maybe the carnivores can have some meat for themselves. More for us, right?!) 

Next week I’ll be fixing up some cool new recipes just for the occasion, but to get it started here’s a roundup of some easy ideas to get any party going.

 

Guacamole-Stuffed Mini Peppers

 

These dreamy little sweet peppers are full of guacamole for a light and delicious snack.

Guacamole-Stuffed Mini Peppers

 

 

Smoky-Spicy Black Bean Dip

 

This dip has the perfect kick of heat – chips or veggies both go well as dippers for this!

Smoky-Spicy Black Bean Dip Super Bowl

 

 

Vegan Deviled “Eggs”

A unique and delicious appetizer sure to turn heads in any crowd, these faux deviled eggs are made with new potatoes. 

Vegan Deviled Eggs with Potatoes

 

 

Carrot Slaw with Jicama & Raisins

A refreshing spin on traditional coleslaw, the carrot-based version has all the creamy crunch of the original with a burst of new flavors.

Carrot Slaw

 

Pineapple-Cilantro Mojito

I’m a firm believer that you can’t have a BBQ without some refreshing adult beverages. These pineapple-cilantro mojitos are the perfect solution.

Cilantro Pineapple Mojito

 

 

Hope these recipes get your juices flowing on ideas for your own BBQ. Feel free to steal and modify them as much as you want! More coming soon, so be sure to subscribe if you want all the newest vegan recipes.

 

Irish Watercress Soup

Today I really wanted to make something Irish for St. Patrick’s Day, but I had no idea what to make that still fit in with my veggie recipe challenge (hello… I’m running out of veggies here!). My first few searches brought up a whole lot of nothing. Because, no, the Irish don’t really have a traditional recipe for say, bok choy. Who knew?? A bit of digging got me a gem eventually though — apparently watercress is a traditional green that’s been eaten over in Ireland since the stone age. Can’t get more traditional than that! So an Irish Watercress Soup sounded like the perfect solution (nice and green too!) for St. Patty’s.

I originally wanted to do this soup with a dollop of Whiskey Cream on top, because that sounded like heaven, and who can go without drinking on St. Patty’s, honestly? But the best recipe that I could find to make something like that uses full-fat coconut milk that’s been sitting in the fridge overnight. Who has time for that? So if you happen to have a can that’s been chilling in the fridge, pop on over to this recipe and give it a try. You’ll have to modify it by adding the whiskey; I’ll probably still try to do this at some point. Please please let me know how it goes if you try it! I just have to know how much better this soup is with some Whiskey Cream on top. In fact, I’d like to just drink some whiskey cream straight.

Anyway, back to the veggie at hand. Today’s feature is watercress! Watercress leaves have a sharp, peppery, slightly sour taste that goes well in a creamy soup like this. A very low calorie leafy green, it has tons of Vitamins A and K and a good amount of Vitamin C. It’s also rich in B-vitamins and many minerals. Try it in this Irish Watercress Soup and celebrate St. Patrick’s Day with a healthy boost of nutrients before you start drinking!

Creamy Watercress Soup

 

Irish Watercress Soup

  • 1/2 medium onion, chopped
  • 1/2 cup leek, chopped
  • 2 small potatoes, peeled and chopped
  • 3 cups vegetable stock
  • 1/2 cup non-dairy milk
  • 1 bunch watercress, trimmed and washed
  • salt and pepper to taste

In a soup pot, sauté leek and onion in olive oil over medium heat until soft and translucent.

Add 1 cup water, vegetable stock and potatoes. Bring to a boil and then lower heat and simmer until potatoes are tender, about 20 minutes.

Add watercress and non-dairy milk to the pot, simmering two more minutes until just tender. Transfer to a blender and blend until smooth. Return to the pot and season to taste.

Creamy Irish Watercress Soup

I can only imagine how great this would taste with the Whiskey Cream! I’m going to have to try to make some soon and do this recipe again. It was very flavorful and creamy all on its own. I’ve never tried watercress in a recipe at home before and I really like it — I hope you do too!

Irish Watercress Soup

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 43 days of recipes, here they are:

Printable Version:

Irish Watercress Soup
 
Author:
Serves: 4-6
Ingredients
  • ½ medium onion, chopped
  • ½ cup leek, chopped
  • 2 small potatoes, peeled and chopped
  • 3 cups vegetable stock
  • ½ cup non-dairy milk
  • 1 bunch watercress, trimmed and washed
  • salt and pepper to taste
Instructions
  1. In a soup pot, sauté leek and onion in olive oil over medium heat until soft and translucent.
  2. Add 1 cup water, vegetable stock and potatoes. Bring to a boil and then lower heat and simmer until potatoes are tender, about 20 minutes.
  3. Add watercress and non-dairy milk to the pot, simmering two more minutes until just tender. Transfer to a blender and blend until smooth. Return to the pot and season to taste.