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Vegan Tofu Eggs Benedict Gluten-Free

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Rich, creamy, and satisfying yet easy and healthy, this vegan and gluten-free 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, Gluten-free, Oil-free, Nut-free, Sugar-free



Tofu Rub:

Hollandaise Sauce


  • English muffins or GF tortillas/wraps
  • Toppings like spinach, tomato, avocado, fresh herbs


  1. Preheat your oven to 400 degrees F or 205 degrees C. You don't need to press the tofu, just drain out the excess liquid from the package.
  2. Slice your tofu into 1/2 inch thick pieces, any shape desired.
  3. 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. 
  4. 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.
  5. 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.
  6. 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. Serve warm and enjoy!
  7. Or--place all ingredients in a wrap or tortilla (gluten-free if needed) and take to go!
  8. Refrigerate leftover tofu and sauce in separate airtight containers. Reheat tofu in air fryer or microwave. Reheat sauce on the stove in a small saucepan or in the microwave.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Vegan, Gluten-free, Oil-free, Nut-free, Sugar-free, Eggs Benedict, breakfast