This Vegan Cornbread Eggs Benedict recipe is piled on simple homemade cornbread waffles, with a thick slice of fresh tomato and spiced tofu, topped with hollandaise. A delicious and decadent plant-based brunch that is worthy of the weekend!
Preheat oven at 400 degrees Fahrenheit. Add sliced tofu in a bowl and toss with chili powder, corn starch, and olive oil. Place coated tofu on a baking sheet, and bake for 30 minutes. This should give you just enough time to make the waffles.
Mix all waffle batter ingredients together in a large batter bowl.
When your Belgian Waffle maker is ready, scoop the approved amount of batter into the maker, and close the lid carefully. Your waffle maker instructions should say exactly how much batter to use.
To assemble the benedict, start by adding a waffle to a plate. Top with a thick slice of tomato, a slice of roasted tofu, and top with about 1 tablespoon of hollandaise sauce.
Top benedicts with green onions and a sprinkle of smoked paprika before serving.