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Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin, just like you remember!
Table of Contents
I don’t know about you, but no matter what day it is, I’m always ready for a big vegan breakfast. During my omnivore days, ordering eggs benedict smothered with hollandaise sauce was my typical brunch go-to.
One of the first vegan versions of the recipe I had the pleasure of trying was at Blossom in New York City. Their tofu Benedict was so spot on, I knew I had to bring my take of the plant-based version to the West Coast!
I used our other “eggy” tofu breakfast recipes, like this Vegan Breakfast Casserole, Tofu Scramble, and Tofu quiche recipes for flavor and texture inspiration. After some recipe testing, I’ve finally nailed an “eggy” tofu patty, plus a homemade vegan hollandaise that’s so creamy it will knock your socks off.
So set aside the avocado toast and get ready to take your brunch menu to the next level!
Ingredients You’ll Need
For the Eggy Tofu Patties:
- Extra-firm tofu: Eggs Benedict is traditionally made with poached eggs. Instead, we’re using slices of extra firm tofu. With the right seasonings, it’s surprisingly a great vegan substitute.
- Oil: Adds necessary fat and helps the flour and spices stick to the eggy tofu patties. We used olive oil, but any other neutral cooking oil of choice will work well.
- Nutritional yeast: Adds a natural cheesy, umami flavor without adding any dairy.
- Spices: Kala namak (Indian black salt), garlic powder, onion powder, turmeric, and black pepper creates the perfect eggy seasoning.
- Flour: Helps coat the tofu and makes it lightly crispy.
For the Vegan Hollandaise Sauce:
- Silken tofu and non-dairy milk: Traditional hollandaise sauce is made with a base of creamy egg yolks. To make this sauce vegan, we swapped the chicken eggs with a combination of silken tofu and non-dairy milk! For best results, use rich non-dairy milk like creamy almond milk, soy milk, oat milk, or cashew milk.
- Lemon juice: Adds a bright, tangy flavor to balance the creaminess in the silken tofu.
- Vegan butter: Adds richness, additional fat, and a buttery flavor to the creamy hollandaise sauce. Any vegan butter of choice works well – Earth Balance is a popular, widely available brand.
- Dijon mustard: Enhances the tanginess in the hollandaise and adds depth of flavor.
- Spices: Garlic powder, turmeric, salt, cayenne pepper, kala namak, and black pepper add a subtle kick and boost of flavor to the sauce.
Other Ingredients:
- English muffins: Eggs Benedict is traditionally served on English muffins. Store-bought English muffins aren’t always vegan, but Dave’s Killer Bread sells vegan-friendly muffins. Alternatively, try a Homemade Vegan English Muffins recipe!
- Vegan ham slices: We’ve made this recipe using store-bought vegan ham slices from the brand Tofurky as well as our Homemade Seitan Ham Slices and both are great. Vegan Canadian bacon would also be great if you have access to any!
- Other additions (optional): Steamed spinach (for an Eggs Florentine!), tomato slices, avocado, carrot lox, or fresh garnishes such as fresh dill, chives, or thinly sliced green onion.
Equipment Needed
- Heavy object to press tofu (can use tofu press)
- Medium-large sealable bag (Stasher bag) or airtight container
- Large plate
- Large pan
- Spatula
- Paper towels (to absorb excess oil)
- Food processor or high-speed blender
How to Make Vegan Eggs Benedict
- Cut the tofu into thin slices. Cut the pressed tofu block into a cube by slicing about an inch off the bottom. Turn the block on its side, then slice down the middle lengthwise in 1/4-1/2 inch increments, yielding 3-4 slices. These will act as the egg patties.
- Marinate the tofu. In a medium-large sized sealable container such as a Stasher bag, add the tofu slabs and coat both sides with olive oil. In a small bowl, combine all the spices and generously sprinkle over the tofu, covering both sides. Close the container and let the tofu marinate for about 15 minutes.
- Make the vegan hollandaise sauce. In a food processor, add all hollandaise sauce ingredients and process on high until completely smooth. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
- Coat tofu in flour. After marinating, add all-purpose flour to a large plate. Dip each tofu patty into the flour, fully coating each side. Shake off any excess flour and set aside.
- Pan-fry the tofu patties. Heat a large pan over medium heat with a light coating of oil. Cook the tofu patties for about 4 minutes on each side or until golden brown. When ready, place the tofu on a paper towel-lined plate and set aside.
- Prepare the remaining ingredients. If you haven’t already, toast the English muffins and get the herbs and/or steamed spinach ready if using.
- Assemble. Place one-half of a toasted English muffin on your serving plate. Layer with a slice of vegan ham, steamed spinach, if using, a tofu patty, and a generous pour of vegan hollandaise sauce. Garnish with chives, dill, and/or green onions. Repeat with the remaining servings.
- Serve. Enjoy while warm, with additional sides as desired.
Serving Suggestions
Nothing says vegan brunch like Tofu Eggs Benedict! We love to serve this brunch classic alongside a few breakfast sides, such as breakfast potatoes or vegan potato hash, fresh fruit, vegan sausage or tempeh bacon, pan-fried asparagus, and a cup of coffee or tea!
Storage Instructions
Vegan eggs Benedict is best served fresh, but leftover “egg” patties and vegan hollandaise sauce will keep well in the refrigerator for up to 3 days.
Reheat tofu patties and hollandaise separately before assembling.
More TOfu Breakfast Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Eggs Benedict Recipe with Homemade Hollandaise
- Total Time: 30 minutes
- Yield: 4
- Diet: Vegan
Description
Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!
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 teaspoons lemon juice
- 1 tablespoon 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
Equipment
- heavy object to press tofu or tofu press
- Medium-large sealable bag (Stasher bag) or airtight container
- Large plate
- Large pan
- Spatula
- Paper towels (to absorb excess oil)
- Food processor or high-speed blender
Instructions
- Cut the tofu into thin slices. Cut the pressed tofu block into a cube by slicing about an inch off the bottom. Turn the block on its side, then slice down the middle lengthwise in 1/4-1/2 inch increments, yielding 3-4 slices. These will act as the egg patties.
- Marinate the tofu. In a medium-large sized sealable container such as a Stasher bag, add the tofu slabs and coat both sides with olive oil. In a small bowl, combine all the spices and generously sprinkle over the tofu, covering both sides. Close the container and let the tofu marinate for about 15 minutes.
- Make the vegan hollandaise sauce. In a food processor, add all hollandaise sauce ingredients and process on high until completely smooth. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
- Coat tofu in flour. After marinating, add all-purpose flour to a large plate. Dip each tofu patty into the flour, fully coating each side. Shake off any excess flour and set aside.
- Pan-fry the tofu patties. Heat a large pan over medium heat with a light coating of oil. Cook the tofu patties for about 4 minutes on each side or until golden brown. When ready, place the tofu on a paper towel-lined plate and set aside.
- Prepare the remaining ingredients. If you haven’t already, toast the English muffins and get the herbs and/or steamed spinach ready if using.
- Assemble. Place one-half of a toasted English muffin on your serving plate. Layer with a slice of vegan ham, steamed spinach, if using, a tofu patty, and a generous pour of vegan hollandaise sauce. Garnish with chives, dill, and/or green onions. Repeat with the remaining servings.
- Serve. Enjoy while warm, with additional sides as desired.
Notes
- Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, has a distinctive taste due to the sulfur, comparable to hard-boiled eggs, and helps make he flavor and smell of this recipe more realistic.
- Storage: These are best served fresh, but will keep well separated in the refrigerator for up to 3 days in airtight containers.
- Reheating: Reheat tofu patties and hollandaise separately before assembling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stove Top
Delicious
Just made this! I sprinkled more cayenne on top, skipped spinach (didn’t have any) and added avocado and it was so good. Thank you!
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!
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 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 🙂
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 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! 🙂
interesting
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