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Hollandaise who? This vegan eggs Benedict recipe packs some seriously bougie brunch vibes without having to deal with a ton of fussy prep, violence to animals, or having to trip over any influencers on your way to the restroom to get the mimosa stains out of your blouse. It’s legit ready in under 30 minutes, and your whole crew will love you dearly for having made it for ‘em.
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Bonus: Everything can be prepped ahead, so you’re not juggling 5 things when you’re still in pajama mode. This one's built for slow brunches, hungover mornings, or showing off to your in-laws, especially when you’ve got a batch of vegan blueberry pancakes waiting in the wings or a vegan omelet stuffed with smoky tofu bacon ready to blow people away with!
Jump to:
🥰Why you’ll adore this vegan eggs Benedict recipe
👨🍳 Simple Gear, Big Brunch Win: No special starches or expensive blenders. All you’ll need is a skillet, a knife, and a solid appetite.
✊ Vegan AF: Like all of my vegan breakfast recipes, we aren’t trying to harm you with cholesterol anymore than we are trying to harm animals. It’s a win-win f’realsies.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this has been stress-tested by hundreds of recipe testers, and they loved it dearly!
👉 Steal my fave vegan breakfasts
This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰
🍳Tofu eggs Benedict ingredients
The Tofu
Medium firm tofu has the ideal texture for this; it crisps beautifully and still takes on eggy seasonings like a sponge. Firm or extra firm works fine too, just know that texture-wise, they’ll be a bit denser.
Save soft tofu for projects like my vegan karaage, vegan schnitzel, or tofu katsu, where that silky interior makes sense. If you want to level up your tofu game, take my absolutely free tofu cooking class! It’s loaded with rad tricks to help you dial in some legendary textures and flavors.
Nutritional Yeast
Nutritional yeast brings depth and that craveable, cheesy vibe. It clings to the tofu, caramelizes slightly in the pan, and builds flavor like a proper foundation.
I also use it in loads of my vegan egg recipes like my tofu scramble, homemade Just Egg mix, and vegan frittata. If you have some on hand, grated vegan parmesan can be an insanely good addition.
Smoked Paprika
Smoked paprika is one of the easiest ways to add smokiness to recipes, which is why I use it in my seitan bacon, and vegan sausage, too. Use top-shelf Spanish pimentón if you have some, or rock it out with chipotle powder if you want a spicier Benny.
Black Salt (Kala Namak)
The moment you open the jar, you’ll know why this matters. Black salt mimics the sulfuric aroma of cooked eggs, essential for that classic Benedict flavor. That eggy fragrance is exactly why I use this in my vegan frittata and vegan quiche recipe, too.
Vegan Butter
You’re going to need vegan butter in a few spots: to toast the muffins and fry the tofu in. My go-to is Earth Balance; it browns beautifully and tastes great, but Trader Joe’s makes a decent, budget-friendly one, too. I can also show you how to make your own from scratch in my vegan dairy crash course, where I drop all the buttery secrets.
English Muffins
Either regular or whole wheat English muffins will do. Toasting them cut-side down with a little butter or olive oil develops that golden, crunchy base that holds everything else up.
Vegan Ham
Use thin vegan ham slices that heat quickly without drying out. I’ve got a legendary maple-glazed vegan ham recipe that works beautifully here as long as you slice it pretty good and thin.
You can also swap in my smoked vegan breakfast sausage or even my vegan corned beef which is kinda straight up insane on a brekky sandiwch.
Tempeh bacon, rice paper bacon, carrot bacon, or sautéed mushrooms work too if you’re trying to make a gluten-free version of this (though I gotta say, all the gluten-free English muffins I have ever tried are pretty horrendous).
Vegan Hollandaise Sauce
I’ve got my own vegan hollandaise recipe, so you can easily and quickly make your own from scratch.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Tofu Florentine
Swap the vegan ham for sautéed spinach, stir-fried water spinach, or garlicky kale. It’s a great way to trick unsuspecting kids into eating some dark green leafy veggies.
Southwest Benny
Layer on roasted red peppers, some New Mexican red chile sauce, avocado slices, and add some minced-up chipotle peppers in adobo sauce to your hollandaise. You can top it with some vegan cotija and serve it alongside a hot plate of chilaquiles verdes.
📖 How to make vegan eggs Benedict
Don’t wanna scroll through brunch selfies? Jump to the easy-to-print recipe card if you’re in go-mode. Otherwise, here’s how to nail this bad boyo:
Step One
Circle Lancelot:
Pat the tofu dry and cut each block in half horizontally. Use a small round cutter to punch out 2 circular slices per block (making 4 in total).
✅ Save the scrap tofu pieces in water in your fridge and use them up later to make some vegan blintzes or tofu sisig.
Step Two
Kinda-Stinky Cheesy Believe Me:
In a shallow dish, combine nutritional yeast, paprika, and black salt.
Step Three
Coat Hard Cash:
Coat each tofu slice well on both sides.
Step Four
It’s Fried Egg I’m In Love:
Melt the vegan butter in a skillet over medium heat. Fry the tofu rounds 2–3 minutes per side until golden and crisp. Set them aside.
✅ If your tofu slices are thick enough, it's nice to also cook them on their sides, slowly rolling them in the hot butter for a few minutes too.
Step Five
Muffin to Lose:
Spread vegan butter on the cut sides of each muffin. Toast cut-side down in a skillet over medium heat for a couple of minutes until golden and crisp.
Step Six
The Ham That Rocks the Cradle:
In the same skillet or a new one, heat vegan ham slices 1–2 minutes per side until just warmed.
Step Seven
Benny and the Jets:
Top each toasted muffin with a slice of vegan ham, tofu egg, and a generous spoonful of hollandaise. Garnish with chives and crushed black pepper.
💡Serving Ideas
Serve your Benedict with a slice of vegan noodle kugel, a warm square of seitan-stuffed vegan yapchik, or some gluten-free vegan blintzes.
Vegan apple fritters or vegan matcha donuts are two ways to prove to the brunch gods that you are worthy of ascending to the heavenly breakfast realms.
Don't be a Benedict derelict! Serve this up with bagels with vegan cream cheese and carrot lox, vegan French toast casserole, or Hong Kong French toast.
👉Top tips
- Get the Right Tofu Texture: Medium-firm tofu gives the best eggy texture. If using firm, avoid over-pressing it so it’s not too dense.
- Dutch Oven For No Splatter: Use a high-sided skillet or Dutch oven when frying tofu. It keeps splatter contained and your stovetop clean.
- Keep Hollandaise Warm: Reheat gently just before serving so it’s pourable, but don’t boil it as the emulsification might break and make the sauce thin and oily.
🤷♀️ Recipe FAQs
Hate vegan mayo? Use my vegan cheese sauce, vegan ricotta, or something a little more wild and flavorful, like some chili garlic sauce or nam prik pao.
Yes! After coating them in the seasonings, put the tofu pieces on a baking pan lined with lightly oiled parchment paper and bake at 375°F (190°C) for 20-24 minutes, flipping halfway through.
Yes! Use GF English muffins, or just slices of gluten-free bread cut into rounds, and probably forgo the vegan ham, or use something like my smoked carrot bacon, or rice paper bacon in its place.
❄️ Refrigerating:
Store components separately in airtight containers for up to 4 days.
🔥 Stovetop reheating:
Warm tofu and ham in a skillet over medium heat. Toast muffins freshly to order.
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Eggs Benedict
Equipment
- biscuit cutter optional
Ingredients
For the tofu egg:
- 2 X 14 oz. Medium firm tofu
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon black salt kala namak
- ¼ cup vegan butter
To Assemble and Serve:
- 2 tablespoons vegan butter
- 4 English muffins split in half
- ¼ cup vegan butter
- 5 oz. vegan ham thinly sliced
- ½ cup vegan hollandaise sauce
- ¼ cup chives thinly sliced
- Black pepper to taste
Instructions
- Pat the tofu slices dry. Cut the tofu blocks in half, making 4 thin portions. Using the tip of a paring knife or a biscuit cutter, cut the tofu into 2 round portions. (You can save the trimmed tofu for making scrambled tofu or other projects.
- In a shallow dish, combine nutritional yeast, smoked paprika, and black salt. Coat each tofu slice thoroughly in the seasoning mixture.
- Heat vegan butter in a skillet over medium-high heat. After 2 minutes, when the butter is melted and hot, pan-fry the tofu slices for 2–3 minutes per side, until lightly golden. Set aside.
- Spread the cut sides of each English muffin with vegan butter. Place them cut-side down in a skillet over medium heat. Toast for 2–3 minutes or until golden and crisp.
- In the same skillet or a separate one, warm the vegan ham slices over medium heat for 1–2 minutes until heated through. Set aside.
- Place each toasted muffin-half on a serving plate. Layer with warm vegan ham, a tofu slice, and a spoonful of warm vegan hollandaise sauce. Garnish with chives and a light sprinkle of coarsely crushed black pepper.
Notes
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Tee Hansen says
Was SUPER stoked to try this vegan eggs benedict and WOW!! This was just like the real deal! The tofu seasoning with that black salt is pure genius, and the hollandaise was silky perfection. This recipe delivers on every single promise!