Vegan Eggs Benedict

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.