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.


 

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