Vegan eggs Benedict

5 from 5 votes

Dive into everyone's favorite brunch dish, made entirely vegan! Toasted English muffins are topped with spinach, smoky seitan ham, eggy tofu, and a generous ladling of cashew hollandaise. Serve with breakfast potatoes or air fried asparagus for a luxurious & satiating breakfast.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American, Vegan

Keyword: vegan brunch, warm breakfast

Servings: people

Calories: 327kcal

Author: Cadry Nelson

Ingredients

1 recipe vegan hollandaise sauce
1 teaspoon oil
16 ounces super firm tofu in vacuum packaging**
½ to 1 teaspoon nutritional yeast flakes
½ to 1 teaspoon kala namak also known as black salt
½ to 1 teaspoon pepper
2 English muffins
4 slices vegan ham or vegan bacon
1 to 2 Tablespoons non-dairy butter
¼ to ½ cup baby spinach leaves
1 ½ Tablespoons minced chives (optional garnish)

Instructions

Make the recipe for vegan hollandaise sauce. Then set aside.
Cut the tofu into 4 equal sized slabs across the longest part of the tofu block.
Grab a circular ring mold, cookie cutter, or glass that's about the same size as the English muffin. Use it to cut a circle into each of the tofu slabs.
(Save the leftover scraps for another dish, like a tofu scramble or vegan blue cheese dressing.)
Bring a large non-stick skillet to a medium heat along with a teaspoon of oil. Put the tofu slabs and vegan ham slices onto the skillet.
(If your skillet isn't large enough to hold everything, grab a second one & oil it as well.)
Brown the tofu and ham on each side for a couple of minutes each.
After one side of the tofu has browned, add a sprinkling of kala namak (black salt), nutritional yeast flakes, and pepper.
Flip the tofu slices. Then sprinkle more black salt, nutritional yeast flakes, and pepper on the other side. Flip one more time to seal in the spices.
(You'll need about ⅛ to ¼ teaspoon of each of the seasonings on each tofu slab, but don't worry too much about being precise.)
Pull the English muffins apart. Toast the halves in a toaster until warmed & browned. Then remove them from the toaster and lightly slather each one with vegan butter on the cut side.
Compile the vegan eggs Benedict.
Top an English muffin half with several baby spinach leaves, vegan ham, and eggy tofu. Then spoon vegan hollandaise sauce over the top of it. Garnish with a sprinkling of chives, if you like.
Continue until all of the eggless Benedicts are made.

Notes

For the best texture & browning, I recommend using vacuum-sealed tofu. It's also nice, because it doesn't need to be pressed before using.

However, if you only have water-packed tofu, that works too. You'll just need to press it first. Here are directions on how to press tofu.

You will definitely have tofu leftover from this recipe. Repurpose the scraps in other dishes.

This dish is best served fresh. However, you can store leftover eggless Benedicts in a resealable storage container in the refrigerator. They will keep for about 3 days.

Reheat in the microwave by warming for 40 seconds to a minute.

Nutrition