The ideal recipe for brunch or breakfast is this vegan version of eggs benedict! This veganized version of the American staple does not dissapoint and is made with toasted English muffins, juicy tomato slices, fresh baby spinach, and pan-fried “eggy” tofu topped in a creamy vegan hollandaise sauce. Additionally, making it gluten-free is simple.
- 4 English muffins, sliced and toasted
- 1 block (14 ounces or 400g) of firm tofu, drained and pressed
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric (for color)
- Salt and pepper to taste
- Vegan hollandaise sauce (see recipe below)
- Fresh chives or parsley for garnish
For the Vegan Hollandaise Sauce
- 1/2 cup raw cashews, soaked in water for a few hours and drained
- 1/4 cup unsweetened plant-based milk (such as almond or soy milk)
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric (for color)
- Salt to taste
- In a blender or food processor, combine the drained tofu, nutritional yeast, lemon juice, turmeric, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning as needed.
- In a saucepan, prepare the vegan hollandaise sauce. Combine the soaked cashews, plant-based milk, lemon juice, nutritional yeast, turmeric, and salt. Heat over medium-low heat, stirring frequently, until the sauce thickens. Remove from heat and set aside.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour the tofu mixture into the skillet, shaping it into round patties about the size of English muffins. Cook for 3-4 minutes on each side until lightly browned.
- To assemble, place a tofu patty on top of each toasted English muffin half. Spoon the vegan hollandaise sauce generously over the tofu. Garnish with fresh chives or parsley.
- Calories: 350-400
- Protein: 18-20 grams
- Carbohydrates: 35-40
- grams Fat: 15-20 grams
- Fiber: 5-7 grams