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)Â
- 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)Â
- 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
- 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.Â
- In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
- 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.
- Close the container and allow the tofu to marinate for about 15 minutes.
- 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.
- 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.Â
- Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
Hollandaise Sauce
- 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
- 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!Â
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
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.
Omg yumm!! That sounds amazing
interesting
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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)
We’d love to help! Vegan butter can be found in most grocery stores right next to the regular butter. The most widespread brand is Earth Balance! 🙂
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.
★★★★★
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 🙂
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 🙂
Hi Kara,
Thank you for the comment! I am going to edit the recipe to make it more clear but it should be 1/3 of a block silken tofu or about 4 oz.
I made this recipe and the Eggy Tofu Patties were OUT OF THIS WORLD!! Absolutely delicious. We didn’t care for the flavor of the Hollandaise Sauce, so I made it again and this time tried it with a more standard-tasting vegan Hollandaise Sauce, one made with just cashews, vegan butter and ceyenne and we LOVE it!! It tastes EXACTLY like the Egg Benedict you’d get in a restaurant! It’s now our favorite brunch dish and I’m making it again today!
★★★★★