This tofu Vegan Eggs Benedict, topped with Vegan Hollandaise Sauce, is a classic brunch favorite but with a plant-based twist. It's oil-free, high protein, high fiber, and absolutely delicious! You may also like our Crustless Vegan Quiche.
This scrumptious vegan version takes the beloved elements of traditional Eggs Benedict and transforms them into a mouthwatering and healthy feast.
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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 Sautéed 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-based Vegan Eggs Benedict is a must-try.
Why You'll Love This Vegan Brunch Favorite
- 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.
- A great way to either treat yourself or show a loved one how much you care about their health.
Health Benefits
- Tofu is high in healthy plant-based protein and low in saturated fat. Tofu contains isoflavones, plant compounds with antioxidant properties that have been linked to improved heart health.
- Mushrooms and kale are a powerhouse of phytonutrients. They are two of our favorite foods to boost your immune system.
- The sprouted grain English muffins are higher in fiber and protein than refined grain muffins, which tend to be highly processed.
- Overall, this meal is rich in vitamins and minerals, like B vitamins, vitamin C, vitamin K, iron, magnesium, and zinc.
What You Need to Make This Vegan Eggs Benedict
- Firm or extra firm tofu (not silken): Acts as the "egg" base, offering a neutral flavor that absorbs seasonings well. When baked, it achieves a firm, slightly chewy texture reminiscent of poached eggs.
- Sprouted-grain English muffins: Offers a nutty, hearty flavor with a chewy texture, serving as a robust base for the toppings.
- Vegan Hollandaise Sauce: Delivers a creamy, tangy richness that ties the dish together, mimicking traditional hollandaise.
- Black salt (kala namak): This is optional, but it imparts a sulfurous, egg-like flavor, enhancing the tofu's resemblance to eggs.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Prepare
Make Ahead
Prepare the Vegan Hollandaise Sauce according to recipe instructions. This recipe takes about 10 minutes to make.
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.
Step 1: Stand up the tofu block on one of the narrow sides and carefully slice it in half the long way.
Step 2: Lay the two halves on top of each other and cut the tofu one way.
Step 3: Cut the tofu the other way, so you have 8 pieces.
Step 4: 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.
Step 5: Combine the smoked paprika, black pepper, and optional black salt 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.
Step 6: 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.
Prepare the Veggies
This part of the recipe resembles our popular side dish, Sauteed Kale and Mushrooms.
Step 7: 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 and mushroom mixture to cook for 5 to 7 minutes.
Step 8: After the kale, mushrooms, and garlic have cooked down, add the coconut aminos, then turn off the heat and let sit.
Step 9: Slice tomatoes and chop fresh chives (or other herbs).
Step 10: Thinly slice the avocado.
Assemble the Vegan Eggs Benedict
Warm the vegan hollandaise sauce on low and whisk frequently. Turn off the heat and let it sit until you're ready to assemble the Vegan Eggs Benedict.
Step 11: When the tofu chunks are done cooking, remove them from the oven and set aside.
Step 12: Toast the sprouted grain muffin. Add thinly sliced avocado to the toasted English muffin.
Step 13: Layer on the sliced tomato and sautéed kale and mushroom mixture.
Step 14: Place two of the tofu chunks on top, then drizzle the vegan hollandaise sauce and finish with fresh chives (or other herbs).
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Serving Suggestions
Try the Strawberry Matcha Latte or the Mango Matcha Latte as a starter for this brunch favorite.
Serve this with a side of our Vegan Caesar Salad for more leafy greens and an added flavor bomb.
Pair this delicious Vegan Eggs Benedict with one of our citrus-based mocktails. Our Orange Juice Mocktail is a healthy, non-alcoholic alternative to a mimosa. The Grapefruit Mocktail is a wonderful refreshing sipper with this meal.
Recipe FAQs
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.
Tofu is a great replacement for eggs because when blended and baked, it develops a creamy yet firm consistency that closely mimics the texture of traditional egg-based dishes.
This Vegan Eggs Benedict is proof that you don’t need eggs or butter to brunch like a boss. With its savory tofu, creamy vegan hollandaise, and fresh veggies stacked high on a hearty sprouted English muffin, it’s a satisfying, whole food plant-based twist on a classic favorite. Whether you're impressing guests or just treating yourself, this dish delivers all the flavor and none of the compromise.
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Vegan Eggs Benedict
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
- Make Ahead: Prepare the Vegan Hollandaise Sauce according to recipe instructions. This recipe takes about 10 minutes to make.
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 by standing up the tofu block on one of the narrow sides and carefully slice it in half the long way. Lay the two halves on top of each other and cut the tofu one way. Cut the tofu the other way, so you have 8 pieces.
- 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, black pepper, and optional black salt 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.
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 and mushroom mixture to cook for 5 to 7 minutes.
- After the kale, mushrooms, and garlic have cooked down, add the coconut aminos, then turn off the heat and let sit.
- Chop the fresh chives (or other herbs), thinly slice the avocado and tomatoes, and set them aside.
Assemble the Vegan Eggs Benedict
- When the tofu chunks are done cooking, remove them from the oven and set aside.
- Warm the vegan hollandaise sauce in a small pot on low heat and whisk frequently. Turn off the heat and let it sit until you're ready to assemble the Vegan Eggs Benedict.
- Toast the sprouted grain muffin. Add thinly sliced avocado to the toasted English muffin.
- Layer on the sliced tomato and sautéed kale and mushroom mixture.
- Place two of the tofu chunks on top, then drizzle the vegan hollandaise sauce and finish with fresh chives (or other herbs). Enjoy!
Notes
- Instead of baking the tofu, you could air fry the tofu at 400°F (205°C) for 12 to 18 minutes.
- 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.
Gigi & Sersie says
The sauce is on point! Very filling and tasty.
melissa says
This was very good. Will definitely make this again.
Gigi & Sersie says
Melissa - Awesome! Thank you for sharing your thoughts.
Katie says
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 says
Wonderful! Thanks you Katie. We're so glad you enjoyed them.