Vegan Eggs Benedict with Homemade Hollandaise

March 15, 2019

Breakfast

By: Chris Petrellese 

Looking for the perfect vegan brunch recipe? This vegan eggs benedict will have you covered. Easy “eggy” tofu and hollandaise like we remember growing up!

Vegan Eggs Benedict Pour Shot with Hollandaise

Is it time for Sunday brunch yet? I don’t know about you, but no matter what day it is, I’m always ready for a big savory breakfast. This vegan eggs benedict is the perfect full-flavored alternative to the traditional version. Made with an eggy tofu patty seasoned to perfection and smothered with a rich and creamy plant-based hollandaise sauce, this vegan egg benedict is sure to hit all of the spots.

vegan hollandaise sauce in a cup dripping ; lemon, vegan butter, almond milk, nutritional yeast, spices and tofu

Ingredients for vegan hollandaise ; lemon, vegan butter, almond milk, nutritional yeast, spices and tofu

The easiest vegan hollandaise sauce made with simple ingredients! No eggs are needed to put this together and you won’t even notice their missing. All that you need is lemon, vegan butter, almond milk, dijon mustard, spices, and tofu!

In my omnivore days, getting eggs benedict at a restaurant was my go-to. Similarly, when I go out for breakfast now, I always keep my out for the vegan benedict. It’s just such a comforting dish that never disappoints. One of the first vegan versions of eggs benedict I had the pleasure of trying was at Blossom in New York City. After that, I knew anything was possible!

Vegan Eggs Benedict Close Up Shot with Hollandaise

This vegan eggs benedict recipe is simple to make. The hollandaise sauce can be whipped up by tossing all of the ingredients in the blender and boom; you’ll have hollandaise for days. Aside from the sauce, you’ll need some tofu, seasonings, English muffins, and slices of vegan ham. I’m honestly so glad that I was able to recreate such a fancy dish with ease and minimal ingredients. It’s safe to say that I’ll be making this vegan eggs benedict often, and you should too!

A cut shot of a vegan quiche coming out of a pan

This recipe is part of our challenge series and this month we are all about breakfast (and brunch!). While I made this Benedict, Jasmine whipped up a delicious vegan quiche with spinach, artichokes, and a whole bunch of other goodness (pictured above). Make sure you check out her recipe and watch our video where we go head to head. Don’t forget to vote for you think made the best recipe!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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A close up shot of Vegan Eggs Benedict with Hollandaise

Vegan Eggs Benedict with Homemade Hollandaise


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 4

Description

Looking for the perfect vegan brunch recipe? This vegan eggs benedict will have you covered. Easy “eggy” tofu and hollandaise like we remember growing up!


Ingredients

Eggy Tofu Patties

  • 1 (16 oz.) block extra firm tofu, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon kala namak (Indian black salt) 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/4 cup all-purpose flour

Hollandaise Sauce

  • 1/3 block silken tofu (about 4 oz.)
  • 1/3 cup non-dairy milk (we used almond milk)
  • 2/3 tablespoon lemon juice
  • 3 teaspoons vegan butter, melted
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash kala namak (Indian black salt) 
  • Dash black pepper

To assemble

  • 2 English muffins, toasted
  • 4 Vegan ham slices (we used Tofurky)
  • Chives, dill and/or green onions, finely chopped for garnish
  • Steamed spinach

Instructions

Eggy Tofu Patties

  1. Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them. 
  2. In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
  3. In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
  4. Close the container and allow the tofu to marinate for about 15 minutes.
  5. Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
  6. Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden. 
  7. Once tofu patties are cooked, place them on a paper towel lined plate and set aside.

Hollandaise Sauce

  1. In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.

Assembly

  1. On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings. Enjoy! 

Notes

Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, is formed by heating Himalayan Pink Salt to extremely high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Vegan

Keywords: vegan, brunch, tofu, Benedict, plant-based

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Recipe rating

  1. Claire says:

    Blossom in NYC is one of my favorite restaurants, their truffle mashed potatoes are out of this world! I can’t wait to give this recipe a try, I’ve been meaning to step up my savory breakfast game and this looks amazing.

  2. GIULIA says:

    interesting

  3. Kirs Coleman says:

    I want to try this! I love hollandaise and have been looking for a good vegan recipe to try it. But please don’t laugh- what is vegan butter? (I’m pretty new to this)

  4. Marna says:

    Okay.… its Sunday and we always have brunch. So I just made this….When we were vegetarians one of my husbands special treats was Eggs Benedict. We have been vegan almost one year now and we love it! I discovered your site by searching Vegan Chilaquiles (now cant wait to try!!!). So I have visited and visited and saw your video ‘competition’ Eggs Benedict vs. Quiche. I couldn’t decide which to make first and finally, as surprise for my husband and son, made the Eggs Benedict. I followed the recipe except for using roasted asparagus instead of spinach. It is a FANTASTIC recipe! I love the coating on the tofu, (I used sprouted extra firm Trader Joes brand, not as firm as others for a more ‘egg’ texture). The sauce really surprised me, it was excellent and balanced the saltiness of the tofu coating perfectly. My husband and son raved about it every bite. The only complaint was that I didn’t make enough! My husband said, “You really did it this time!” . I said, “It wasn’t me!” and told them all about your site. Thank you so much! I cant wait to try your other recipes.

  5. Marna says:

    I tried to post 3 weeks ago and for some reason it didn’t post….I wish you could have seen what I wrote because it was the initial reaction to the first time we, well I wish I could say savored these, but woofed down was more like it! We haven’t had them for 3 weeks ONLY because we were on business trips. So, with that said….these are incredible!!!! I didn’t have spinach this time so I used roasted red pepper. The first time roasted asparagus. The hollandaise perfectly balances the saltiness of the ‘breading’ on the tofu. I didn’t use super firm tofu in the vacuum pack, but extra firm in a tub because it is softer and I think makes it a more egg like texture. We love Kala Namak and with your breading I couldn’t believe how eggy the taste and texture was! My husband said, “It’s been three weeks since we had this!” He was counting. Then he said, “I hate to be selfish but I want these every Sunday now.” My son never says anything except, “MMM…..MMM….MMM” with his mouth stuffed. I told them about the quiche and they said, “If they made up the recipe, make it!” Thank you so much!!!

    • Omg! That is the best comment, thank you so much for sharing, we are so happy to hear that you all enjoyed these and are going to make these a weekend tradition 🙂

  6. Kara says:

    Thank you for this recipe, made it yesterday and it was yummy! I just had some confusion with the sauce and the amount of silken tofu. As receipt is listed, I’m unsure if the 12 oz is the total amount of tofu needed, or if it’s meant to be 1/3 of a 12 oz block. We have so many different size blocks of tofu here. We ended up using 12oz of tofu in the sauce, but found that the sauce was quite bland. If we used less, it seems it would be far too runny?
    Never mind we just added some american mustard and that made it very nice, but I like to do something differently with the sauce if I make it again or know what I was doing wrong 🙂

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