Kelly JensenVegan Eggs Benedict is a healthy plant based brunch recipe to impress your brunch guests! Great special occasion breakfast: perfect recipe for a vegan weekend brunch. A crowd-pleaser breakfast recipe that everyone at the table will love. Or make a vegan eggs benedict sandwich bar, totally customizable so everyone can make their perfect benny sandwich.
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Weekend brunch is one of my favorite meals of the week, and this tofu eggs benedict is the perfect way to treat yo self! This is a fantastic recipe that is super customizable that everyone will love. Each person in the family can add their own toppings to make their ultimate vegan breakfast benny. So grab some chickpea hollandaise sauce (get my easy 10-minute recipe here!), pile on the toppings, and dig in.
This Vegan Eggs Benedict Recipe Is:
- Warm
- Satisfying
- Hearty
- Versatile & Customizable
- Delicious
- Great for hosting brunches or entertaining
Easy Weekend Vegan Eggs Benedict Sandwiches!
This vegan eggs benedict sandwich is what I call an Easy Weekend Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those days when you want a healthy homecooked breakfast but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. Buy your brioche the day before (or make it the day before, my no knead recipe is here on The Herbeevore!) and prep your toppings in the morning. This crowd pleasing breakfast can be ready in no time… perfect for hungry guests just waking up.
What’s In This Tofu Eggs Benedict Recipe?
- Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this turmeric tofu salad, no pressing required!
- Garlic Powder: Also a major pantry staple ingredient that get used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Corn Starch: the secret to thicken the sauce at the end, it really makes a difference. I like Anthony’s brand organic corn starch best. I use it weekly to make crispy potatoes and tofu!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- English Muffins or Slices of Bread
- Spinach
- Vegan Hollandaise sauce, recipe for my Vegan Chickpea Hollandaise here!
- Parsley
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Other Toppings for your Benny!
- Avocado: I love this fruit, avocados are one of my favorite foods of all time. I used to love getting loads of fresh ripe avocados from my friend’s trees when I lived in California. Now that I’m on the East Coast, my love of avos is still strong, but I get them at Whole Foods instead of freshly picked. If you want to level up your avocado game, my avocado lime salad recipe is a breakfast sandwich favorite!
- Alfalfa Sprouts
- Bacon
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Cream Cheese, Spero foods makes amazing plant-based cream cheeses.
- Eggs
- Lettuce
- Kalamata Olives: make sure they are pitted! I love the rich briney flavor of these herby kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack. I like to use these olive packs, which are great for when you need a handful of olives like in this dish.
- Pineapple Slices: the sweetness of the brioche is the perfect vehicle for this amazing canned sliced pineapple! Top with ham and some slices of bell pepper for a fantastic breakfast sandwich from the tropics.
- Sliced Tomato
- Hummus of choice!
Or mix/match all of these amazing toppings for a make-your-own-breakfast-sandwich-bar for the perfect brunch! A great recipe idea for entertaining for a brunch, anniversary party, potluck, baby shower, or bridal brunch. Simple and everyone can make their own custom pretzel sandwich.
How Do I Make Vegan Eggs Benedict?
- Cut the tofu into 1 to 1 1/2 inch thick slices- my pack of tofu made 4 thick slices. Set aside.
- In a medium dish, place the tofu slices and add the garlic powder, corn starch, and olive oil. Gently toss so the tofu is coated in the spice and oil mixture, but the slices do not break.
- To bake the tofu slices in the oven: preheat the oven to 400 degrees Fahrenheit. Place the tofu slices on a sheet pan lined with parchment paper, and bake for 40 minutes, flipping halfway.
- To air fry the tofu slices: preheat the air fryer. Cook them at 370 for 24 minutes, flipping half way.
- Toast your English muffin or bread, and add a few fresh spinach leaves to each half. Top each english muffin half with one tofu patty. Drizzle on the vegan hollandaise sauce, and top with fresh parsley. Add salt and pepper to taste, enjoy!
Other Easy Vegan Brunch Recipes You’ll Love!
Chickpea Hollandaise Sauce (Vegan, Gluten Free, Egg Free)
Avocado Lime Salad Recipe (Vegan, Gluten Free)
Ginger Mango Protein Smoothie Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Vegan Eggs Benedict Recipe:
As always, if you make this vegan eggs benedict recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Eggs Benedict
Ingredients
- 1 12-ounce package tofu pressed and drained
- 1 teaspoon garlic powder
- 1 tablespoon corn starch
- 1 tablespoon olive oil
- 2 english muffins or 4 small slices of bread gluten free
- 1/2 cup fresh spinach
- 1/2 cup Hollandaise sauce recipe for my Vegan Chickpea Hollandaise here!
- Fresh parsley
- Himalayan Sea Salt and Pepper to Taste
Instructions
- Cut the tofu into 1 to 1 1/2 inch thick slices- my pack of tofu made 4 thick slices. Set aside.
- In a medium dish, place the tofu slices and add the garlic powder, corn starch, and olive oil. Gently toss so the tofu is coated in the spice and oil mixture, but the slices do not break.
- To bake the tofu slices in tbe oven: preheat the oven to 400 degrees Fahrenheit. Place the tofu slices on a sheet pan lined with parchment paper, and bake for 40 minutes, flipping halfway.
- To air fry the tofu slices: preheat the air fryer. Cook them at 370 for 24 minutes, flipping half way.
- Toast your English muffin or bread, and add a few fresh spinach leaves to each half. Top each english muffin half with one tofu patty. Drizzle.on the hollandaise sauce, and top with fresh parsley. Add salt and pepper to taste, enjoy!
Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
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