Vegan Eggs Benedict – DrNewMed Healthy Recipes for Healthy Eating

Instead of poached eggs, this vegan “eggs” benedict is produced without eggs by using rounds of creamy polenta! Along with the quick vegan hollandaise, sautéed greens, and a nicely toasted english muffin, we also utilise salty, smoky, crispy tofu “bacon” slabs. The best breakfast ever!

Ingredients

For the Vegan Hollandaise Sauce

1 cup unsweetened cashew milk (or any unsweetened plant-based milk)
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 teaspoons white miso paste
1 teaspoon Dijon mustard
1/4 teaspoon turmeric (for color)
Salt and black pepper to taste

For the Vegan Tofu “Egg” Patties

1 block (14 oz) extra-firm tofu, drained and pressed
2 tablespoons nutritional yeast
1/2 teaspoon turmeric (for color)
1/2 teaspoon black salt (kala namak, for eggy flavor)
Salt and black pepper to taste
Cooking oil for frying

For Assembling

4 English muffins, split and toasted (use gluten-free if needed)
Vegan spinach or arugula leaves
Vegan Canadian bacon or tempeh bacon (optional)
Chopped fresh chives or parsley for garnish

Instructions

For the Vegan Hollandaise Sauce

In a blender, combine the cashew milk, nutritional yeast, lemon juice, white miso paste, Dijon mustard, turmeric, salt, and black pepper. Blend until smooth.
Pour the mixture into a saucepan and heat it over medium-low heat, stirring constantly, until it thickens to your desired consistency. This will take about 5-7 minutes. Adjust the seasoning to taste and set aside, keeping it warm.

For the Vegan Tofu “Egg” Patties

In a bowl, crumble the pressed tofu into small pieces resembling scrambled eggs.
Stir in the nutritional yeast, turmeric, black salt, salt, and black pepper. Mix well to evenly coat the tofu.
Heat a bit of cooking oil in a non-stick skillet over medium heat. Add the tofu mixture to the skillet and press it down with a spatula to form patties.
Cook for 3-4 minutes on each side, or until the tofu is heated through and lightly browned.

For Assembling

To assemble each Benedict, place a toasted English muffin half on a plate.
Add a few spinach or arugula leaves on top of the muffin, followed by a vegan Canadian bacon or tempeh bacon slice (if using), and a tofu “egg” patty.
Spoon the warm vegan hollandaise sauce generously over the top.
Garnish with chopped fresh chives or parsley.
Serve the Vegan Eggs Benedict immediately while it’s still warm.