Vegan Eggs Benedict
This is the kind of brunch plate that makes chefs grin—golden-toasted muffins stacked with crisp-edged tofu rounds seasoned just right, smoky vegan ham, and a silken hollandaise that glides over everything like it knows it’s the star. Whether you're feeding a crowd or just flexing for yourself, this vegan Eggs Benedict will make you proud to plate up.
Servings: 4 Servings
Calories: 701kcal
Cost: $8.50
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
- ground 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
🍞 Tofu or Not To Be:
Medium-firm tofu gives the best tender, egg-like texture. Firm or extra firm works too, just avoid over-pressing so that it’s not too firm and dense.
🍳 Don't Be A God Forsaken Slob:
Frying tofu in a Dutch oven or high-sided skillet minimizes oil splatter so your brunch doesn’t come with a side of stovetop cleanup.
🔥 Who’s Got the Sauce:
Keep hollandaise warm but never boiling. Gentle heat keeps it silky; too much and the sauce will split.
Nutrition
Calories: 701kcal | Carbohydrates: 36g | Protein: 32g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Trans Fat: 5g | Cholesterol: 4mg | Sodium: 1453mg | Potassium: 155mg | Fiber: 4g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 282mg | Iron: 4mg