Vegan Eggs Benedict

5 from 2 votes

Indulge in delicious vegan eggs benedict topped with creamy hollandaise for a healthy and satisfying brunch option.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 365kcal

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

Make Ahead: Prepare the Vegan Hollandaise Sauce according to recipe instructions. This recipe takes about 10 minutes to make.

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.

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.

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!

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.