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Vegan Eggs Benedict Recipe

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This vegan eggs benedict recipe is a hearty 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 your self! This vegan version uses tofu in place of a poached egg, and a tasty plant-based Hollandaise made with lemon juice, nutritional yeast, and vegan butter.

This is a fantastic recipe that is super customizable that everyone will love – add slices of tomatoes, vegan ham, or plant-based Canadian bacon to your eggs benny.

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
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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 tasty homecooked breakfast but don’t want to spend hours in the kitchen. Browse all our Easy Weeknight Meals, that are great for the whole family. 

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What’s In This Tofu Eggs Benedict Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Tofu – cut into thick tofu slabs and toasted to perfection. You can use extra firm tofu, medium tofu, or silken tofu for this recipe for the perfect texture on this tofu benedict.
  • 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.
  • Olive Oil
  • English Muffin Halves or Slices of Bread
  • Spinach
  • Homemade Vegan Hollandaise sauce, recipe for my Chickpea Hollandaise here! Made with Dijon mustard, almond milk, and chickpeas or chickpea flour. This creamy vegan Hollandaise sauce is made without egg yolks or 
  • Parsley
  • Sea Salt & Black Pepper – you can also choose to use black salt (kala namak) which gives the tofu an eggy flavor.
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More Eggs Benedict Topping Ideas!

  • 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.
  • Vegan bacon or tempeh bacon
  • Eggs
  • Lettuce
  • Sauteed spinach
  • Grilled red onion
  • Tomato Slice
  • Cayenne pepper for a little heat
  • Vegan Sausage
  • Seitan ham
  • Hummus of choice!

Or mix/match all of these amazing toppings for a make-your-own-breakfast-sandwich-bar for the perfect brunch dish!  This tofu benny is a great recipe idea for entertaining for a mother’s day 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?

  1. Cut the tofu into 1 to 1 1/2 inch thick slices- my pack of tofu made 4 thick slices. Set aside.
  2. 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.
  3. 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.
  4. To air fry the tofu slices: preheat the air fryer. Cook them at 370 for 24 minutes, flipping half way.
  5. 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!
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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)

Oat Milk Pancakes Recipe (Vegan, Dairy Free, Egg Free)

Sheet Pan Hash Browns Recipe (Whole30, Vegan, Gluten Free)

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Vegan Eggs Benedict

Kelly Jensen
Vegan Eggs Benedict recipe is a tasty plant based brunch recipe to impress your brunch guests! Great special occasion breakfast: perfect for a vegan mothers day brunch. A crowd-pleaser breakfast recipe that everyone at the table will love. 
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 221 kcal

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
  • Sea Salt and Black Pepper

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

Calories: 221kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 3gCholesterol: 4mgSodium: 358mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 352IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Dairy Free, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Holiday Recipes, Sandwiches/Wraps, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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