Vegan Eggs Benedict

This tasty, filling vegan eggs benedict recipe is simple to prepare. On top of an English muffin, it features a handmade vegan hollandaise sauce, tempeh bacon, JUST Egg Folded, guacamole, and tomato. The sauce may be prepared in just 10 minutes and is truly incredibly simple to make.

Ingredients

For the Tofu “Eggs”

1 block (14 oz) extra-firm tofu, drained and pressed
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon turmeric (for color)
Salt and black salt (kala namak) to taste (black salt provides an eggy flavor)

For the Hollandaise Sauce

1/2 cup raw cashews, soaked in hot water for 1-2 hours
1/4 cup water
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Salt to taste

Other Ingredients

English muffins, split and toasted
Sautéed spinach or steamed asparagus
Chopped chives or parsley for garnish

Instructions

For the Tofu “Eggs”

Slice the pressed tofu into 4 equal rectangles.
In a bowl, mix together the nutritional yeast, lemon juice, turmeric, and a pinch of salt.
Gently coat each tofu slice with the mixture to create an “egg” layer.
Heat a non-stick skillet over medium heat and cook the coated tofu slices for 2-3 minutes on each side, until slightly golden. Set aside.

For the Hollandaise Sauce

Drain and rinse the soaked cashews.
In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, Dijon mustard, and a pinch of salt.
Blend until smooth and creamy. If needed, add a bit more water to achieve the desired consistency.

Assembly

Place the toasted English muffin halves on serving plates.
Top each muffin half with sautéed spinach or steamed asparagus, followed by a cooked tofu “egg.”
Drizzle the Hollandaise sauce over the “egg.”
Garnish with chopped chives or parsley.