Vegan Tofu Benedict
Vegan tofu benedict is among my favorite breakfasts. If you love brunch as much as I do, then this recipe is for you! It’s a great, flavorful way to start your day. It took many attempts to create this savory, delicious dish, and I’m thrilled to finally share this recipe with you all.
We will be using firm tofu instead of eggs, along with avocado, sun-dried tomatoes, fresh juicy tomato slices, and some light seasonings. And we’ll top it off with my homemade vegan hollandaise sauce. Sun-dried tomatoes are a delicious meat substitute that complements this hollandaise sauce. Beyond this, the recipe is pretty versatile. You can feel free to add your choice of vegetables for assembling: spinach, arugula, asparagus, or whatever you fancy. To make this recipe gluten-free, simply use gluten-free bread. And you can comfortably add your choice of protein to this dish. But do not miss out on the rich and creamy hollandaise sauce. It will not disappoint. It’s the best!
I once had a conversation with a good friend and professional chef in Minneapolis who asked me to share my vegan hollandaise sauce recipe with him. I verbally gave him the ingredients and the blending process. “You defined hollandaise sauce perfectly,” he responded. And then he offered me a position in his professional kitchen, which I accepted for a time. It was a wonderful opportunity. I was very happy working with him.
I encourage you to share your experience in the comments below if you tried this vegan tofu benedict recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Tofu Benedict
Ingredients
- 28 oz Firm Tofu
- 6 tbsp Olive Oil
- ½ tsp Black Salt
- ½ tsp Turmeric
- ½ tsp Black Pepper
- ¼ tsp Pink Salt or to taste
- 4 tsp Nutritional Yeast
Hollandaise Sauce
- ¼ cup Plant-based Milk
- 3 oz Silken Tofu
- ⅛ tsp Black Salt
- 1 tbsp Nutritional Yeast
- ⅛ tsp Mustard Powder
- ⅛ tsp Turmeric Powder
- ⅛ tsp Black Pepper
- 1½ tsp Fresh Lemon Juice
- 2 tbsp Vegan Butter melted
Assemble
- 2 English Muffins sliced
- 4 pieces Sun-Dried Tomatoes diced
- 2 Avocados medium-size, sliced
- 4 slices Fresh Tomato
Garnish
- Chives
Instructions
- Cut tofu in half as shown in the picture above. Place a round glass on top of one piece and cut tofu around the edge in a circle. Repeat with the other tofu half.
- In a small mixing bowl add four tbsp of olive oil, black salt, turmeric, black pepper, pink salt and nutritional yeast. Mix well together. Brush this mixed seasoning on the circled tofu, covering all areas.
- Heat a medium size skittle on low-medium heat. Brush two tablespoon of olive oil over the pan, covering all areas. Add seasoned tofu and cook until golden brown (about 7 to 10 minutes on each side). Remove from heat.
Hollandaise Sauce:
- Blend everything (except butter) together in a blender.
- While blending, slowly add melted butter. This prevents the butter from separating after blending, retaining a smooth texture.
- Add salt, pepper or lemon to taste.
Assemble:
- Toast sliced English muffins, then lay flat all four pieces. Spread diced sun-dried tomatoes and add a layer of avocado and tomato slices to each.
- Top with cooked tofu. Drizzle hollandaise sauce over each piece. Garnish and serve immediately.