This tofu vegan eggs benedict is a classic brunch favorite but with a plant-based twist. This scrumptious vegan version takes the beloved elements of traditional Eggs Benedict and transforms them into a mouthwatering and healthy feast. Made with whole plant food ingredients, it's oil-free, high in protein, and high in fiber.
The tofu replaces the poached eggs and is perfectly complemented by a creamy, tangy vegan hollandaise sauce. Nestled atop a toasted sprouted grain English muffin and garnished with sauteed kale and mushrooms, juicy tomatoes, and creamy avocado, this dish is a symphony of textures and flavors. Perfect for impressing guests or indulging in a leisurely weekend brunch, this tofu vegan eggs benedict is a must-try.
What you need to make this vegan eggs benedict
- Firm or extra firm tofu (not silken)
- Mushrooms
- Garlic
- Kale
- Coconut aminos
- Smoked paprika
- Black pepper
- Sprouted-grain English muffins
- Tomatoes
- Vegan Hollandaise Sauce
- Black salt (optional for eggy flavor)
- Avocado
- Fresh chives (or other herb like parsley or dill for topping)
How to make this vegan brunch favorite
This recipe takes about 50 minutes to make. You'll need:
- Oven
- Knife
- Cutting board
- Clean tea towel or paper towels
- Measuring cup
- Measuring spoons
- Small bowl and spoon
- Plate
- Parchment paper (or silicone mat)
- Shallow baking sheet
- Skillet
- Cooking spoon
- Whisk
If you don't have the vegan hollandaise sauce made, you'll also need a small pot and mini-blender to make that.
Start by preparing the tofu.
Prepare the tofu
Preheat your oven to 400 F (205 C).
Drain the tofu and pat it dry with a clean tea towel or paper towels. Cut the tofu into 8 chunks. Place the tofu on a cutting board to stand up on one of the narrow sides, and carefully slice it in half the long way. Then, lay the two halves on top of each other and cut into quarters. You will have 8 chunks (or two per serving). Lay the tofu chunks out on a cutting board and pat it dry again.
Add 2 tablespoons of coconut aminos to a plate. Dip the tofu chunks into the savory umami coconut aminos. Then, place the tofu chunks on a parchment-lined baking sheet.
Combine the smoked paprika and black pepper in a small bowl. Use a small spoon to evenly divide the spice mixture among the 8 tofu chunks. With clean hands, rub the dry spice mixture into the tofu chunks. The spices should stick to the tofu because you've dipped them in coconut aminos.
Bake the tofu at 400 F (205 C) for 30 minutes.
While the tofu is baking in the oven, prepare the veggies.
Prepare the veggies
Preheat a skillet over medium heat. Add mushrooms, garlic, and kale to the heated skillet with 1 to 2 tablespoons of water. Put the lid on and allow the kale mushroom mixture to cook down. This should take about 5 to 7 minutes. Add 1 tablespoon of coconut aminos and stir to incorporate, then turn off the heat and let sit. FYI, this part of the recipe resembles the larger batch of sauteed kale and mushrooms.
Chop the fresh chives (or other herbs), thinly slice the avocado and tomatoes, and set them aside.
Make the vegan hollandaise sauce
If you haven't already, prepare the vegan hollandaise sauce according to the recipe instructions.
Warm the vegan hollandaise sauce on low and whisk frequently. Stir in the (optional) black salt if using. Turn off the heat and let it set until you're ready to assemble the vegan eggs benedict.
Assemble the tofu vegan eggs benedict
When the tofu chunks are done cooking, remove them from the oven and set aside.
Split and toast the sprouted grain English muffin in the toaster or toaster oven.
Assemble by adding the sliced avocado to the toasted English muffin. Then add the sliced tomato and sauteed kale and mushrooms. Place two tofu chunks on top and drizzle the vegan hollandaise sauce. Finish with fresh chopped chives or another herb like parsley or dill.
Leftovers keep well in the refrigerator for up to four days. I recommend keeping the ingredients in separate containers until you can warm and assemble them just before eating.
Why we love this vegan eggs benedict
- It tastes absolutely delicious! The seasoned tofu and sauteed kale with mushrooms are very flavorful, and the vegan hollandaise sauce adds luxuriousness to this satisfying brunch classic.
- Nutritionally, it's high in healthy plant protein, approximately 22 grams per serving, and fiber, 9 grams per serving. To learn more about the nutritional benefits of tofu, check out the top 10 benefits of soy.
- Mushrooms and kale are a powerhouse of phytonutrients. They are two of our favorite foods to boost your immune system.
- Rich source of vitamins and minerals, like B vitamins, vitamin C, vitamin K, iron, magnesium, and zinc.
- A great way to either treat yourself or show a loved one how much you care about their health.
Pair this delicious vegan eggs benedict with an orange juice mocktail, a healthy, non-alcoholic alternative to a mimosa.
For other brunch favorites, check out our mung bean vegan frittata, vegan chilaquiles, and vegan banana oat pancakes.
We hope you love this delicious tofu vegan eggs benedict as much as we do! Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Vegan Eggs Benedict
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This tofu vegan eggs benedict is a classic brunch favorite but with a plant-based twist. This scrumptious vegan version takes the beloved elements of traditional Eggs Benedict and transforms them into a mouthwatering and healthy feast. Made with whole plant food ingredients, it's oil-free, high in protein, and high in fiber.
Ingredients
- 1 16-ounce package of extra firm or firm tofu, drained and patted dry
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 3 Tablespoon coconut aminos, divided
- 3 cloves garlic, minced
- 5 to 6 cups finely chopped kale
- 2 cups sliced mushrooms
- 2 sprouted grain English muffins, split in half (we used Food for Life, Ezekiel 4:9 Sprouted Whole Grain English Muffins)
- 1 large (or two small) tomatoes(s), sliced
- 1 avocado, pitted and thinly sliced
- 1 batch of vegan hollandaise sauce
- a pinch of black salt or kala namak (optional, for eggy flavor)
- ¼ cup fresh chopped chives (or other herb like parsley or dill)
Instructions
Prepare the tofu
Preheat your oven to 400 F (205 C).
Drain the tofu and pat it dry with a clean tea towel or paper towels. Cut the tofu into 8 chunks. Place the tofu on a cutting board to stand up on one of the narrow sides, and carefully slice it in half the long way. Then, lay the two halves on top of each other and cut into quarters. You will have 8 chunks (or two per serving). Lay the tofu chunks out on a cutting board and pat it dry again.
Add 2 tablespoons of coconut aminos to a plate. Dip the tofu chunks into the savory umami coconut aminos. Then, place the tofu chunks on a parchment-lined baking sheet.
Combine the smoked paprika and black pepper in a small bowl. Use a small spoon to evenly divide the spice mixture among the 8 tofu chunks. With clean hands, rub the dry spice mixture into the tofu chunks. The spices should stick to the tofu because you've dipped them in coconut aminos.
Bake the tofu at 400 F (205 C) for 30 minutes.
While the tofu is baking in the oven, prepare the veggies.
Prepare the veggies
Preheat a skillet over medium heat. Add mushrooms, garlic, and kale to the heated skillet with 1 to 2 tablespoons of water. Put the lid on and allow the kale mushroom mixture to cook down. This should take about 5 to 7 minutes. Add 1 tablespoon of coconut aminos and stir to incorporate, then turn off the heat and let sit. This part of the recipe is very similar to sauteed kale and mushrooms. If you happen to have a batch of this on hand already, you can skip this step and use that instead.
Chop the fresh chives (or other herbs), thinly slice the avocado and tomatoes, and set them aside.
Make the vegan hollandaise sauce
If you haven't already, prepare the vegan hollandaise sauce according to the recipe instructions.
Warm the vegan hollandaise sauce on low and whisk frequently. Stir in the (optional) black salt if using. Turn off the heat and let it set until you're ready to assemble the vegan eggs benedict.
Assemble the tofu vegan eggs benedict
When the tofu is done cooking, remove from the oven and set aside.
Split and toast the sprouted grain English muffin in the toaster or toaster oven.
Assemble by adding the sliced avocado to the toasted English muffin. Then add the sliced tomato, and sauteed kale and mushrooms. Place two tofu chunks on top and drizzle the vegan hollandaise sauce. Finish with fresh chopped chives or another herb like parsley or dill.
Leftovers keep well in the refrigerator for up to four days. I recommend keeping the ingredients in separate containers until you can warm and assemble them just before eating.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Tea towel or paper towels
- Parchment paper or silicone mat
- Shallow baking sheet
- Measuring cup
- Measuring spoons
- Skillet with lid
- Small pot
- Cooking spoon
- Whisk
- Small bowl with spoon (to combine spices)
- Mini blender (for vegan hollandaise sauce)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: American
Katie
This was a great recipe! The tofu was seasoned well & creamy inside & the kale/mushroom mix added a beautiful crunch. The sauce was so amazing that I don't have words. It was a great easy recipe that turned into a beautiful fancy looking brunch item. I can't wait to make it for my family!
Gigi & Sersie
Wonderful! Thanks you Katie. We're so glad you enjoyed them.
melissa
This was very good. Will definitely make this again.
Gigi & Sersie
Melissa - Awesome! Thank you for sharing your thoughts.