Vegan Eggs Benedict
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.
Servings: 4 servings
Calories: 221kcal
Cost: $3
Ingredients
- 1 12-ounce package tofu pressed and drained
- 1 teaspoon garlic powder
- 1 tablespoon corn starch
- 1 tablespoon extra virgin 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: 221kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 358mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg