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Rich, creamy, and satisfying yet easy and healthy, this vegan tofu Eggs Benedict comes together in just 30 minutes and is simple enough to make on a weekday yet indulgent enough to enjoy for weekend brunch. Bonus: take it go with one simple modification.
Vegan Eggs Benedict sounds unreal, right? Literally, it does. Eggs are a tough thing to veganize.
However, I think you'll find that this recipe tastes REALLY close to traditional Eggs Benedict, but it's cholesterol free, low in fat, and entirely delicious. It's also gluten-free, nut-free, oil-free, and sugar-free!
If you've never heard of Eggs Benedict before, it's essentially an open-faced sandwich on top of a half of an English muffin. It traditionally uses poached eggs.
Tofu is a common sub for egg because it has that soft, spongy texture and also like a sponge, it absorbs any flavor you add into it.
It's usually covered with a sauce made from eggs as well, called Hollandaise. This creamy golden sauce was easy to replicate and I think you will really like it.
I'll also share a fun on-the-go option with you.
So let's get into what we'll need for this dish.
Ingredients in Tofu Eggs Benedict
Well, obviously we will need some tofu. For the texture, I highly recommend firm or medium tofu. Extra firm would be too tough, and soft may fall apart.
Making the "Eggs"
To flavor the tofu, we'll give it a little spice rub with some of the usual suspects: nutritional yeast, garlic powder, salt, black pepper and one other ingredient that's not so usual: kala nemek or black salt.
Kala nemek / black salt is a rock salt that is fired in a kiln and has a sulphurous smell. It gives food that eggy flavor, and you'll see it commonly recommended in scrambled tofu recipes that are meant to taste like scrambled eggs.
You can find black salt at Indian groceries or online. It is optional, though--if you're not a huge eggs fan, leave it off and this recipe will still be delicious.
Now for the vegan Hollandaise sauce, that's pretty easy too. Its base in this recipe is tahini, but you can use coconut cream, cashew butter, or perhaps just more tofu (this would be a low fat option but may not have the same mouthfeel).
For the Hollandaise you'll also need nutritional yeast, salt, a little turmeric for color, the juice of 1 lemon and, if desired, another pinch of black salt.
What to Put it On
For the base of the sandwich, traditionally half an English muffin is used. I chose to make my own gluten-free vegan English muffins for this recipe. They're easy if you want to try them!
If not, you can use one purchased from the store. You can also just use bread or the base of a ciabatta roll or something.
The only other things you'll need in this recipe are optional toppings. I chose spinach, tomato, and avocado.
Other ideas include fresh herbs like dill or chives, artichoke hearts, roasted red peppers, grilled zucchini, etc. If you come up with any cool combinations, tell us about it in the comments below!
How To Make Vegan Eggs Benedict
After preheating your oven to 400 degrees Fahrenheit or 205 degrees Celsius, slice your tofu into 1/2 inch thick pieces, any shape you like. I just chose to cut the tofu in half and then in slices.
You don't need to press the tofu, just drain out the excess liquid from the package. It's helpful if it's still somewhat moist (sorry) at this point.
Mix together the spices on a plate or in a wide bowl and dredge your tofu in it. Place them a few inches apart on a silicone mat lined baking tray.
I highly recommend the silicone mat over parchment paper as it not only saves you money and helps the environment, but it also helps the tofu crust crisp up.
Bake the tofu in the oven for 25 minutes, carefully flipping it (I like to kind of lightly dig a metal spatula at the silicone to slide it under firmly, that way the crust does not stick to anything) halfway through.
You can also cook these in a skillet, but I like the texture better baked. You could also try air frying them if you have one of those contraptions.
While the tofu is cooking, make your Hollandaise by adding all ingredients to a jar or bowl and mixing well. Add a little water if it's too thick.
Finally, when the tofu is done, assemble your dish by placing a toasted English muffin half face up on a plate. Layer on the spinach, tomato, tofu, avocado and finally drench it in Hollandaise.
I'll Take It To Go, Please
A cool way to take this on the go is to replace the English muffin with a tortilla or wrap!
Wrap up the spinach, tomato, avocado, crusted tofu, pour on a little sauce, and put it in a container to take it for breakfast on the go, snacks, or lunch.
I don't really have any notes other than I hope you'll try this recipe! Let me know if you customized it any way--other people benefit from seeing how they could mix it up.
As always, I hope you love this recipe!
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!