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Vegan Eggs Benedict with Cornbread Waffles

The Herbeevore
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!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 346 kcal


  • waffle maker


Vegan Cornbread Waffles


  • 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.


Vegan Hollandaise Sauce - I have 2 amazing plant-based hollandaise sauce recipes on the blog. My tofu hollandaise sauce is a 5-minute blender sauce that is ready in a pinch... and my chickpea hollandaise sauce takes a bit longer at 10 minutes, but has a fantastic flavor. Take your pick!


Calories: 346kcalCarbohydrates: 72gProtein: 16gFat: 33gSaturated Fat: 7gCholesterol: 9mgSodium: 1155mgPotassium: 581mgFiber: 7gSugar: 8gVitamin A: 967IUVitamin C: 10mgCalcium: 317mgIron: 5mg
Keyword Eggs Benedict with Cornbread Waffle, Vegan Cornbread Eggs Benedict Recipe, Vegan Southwest Benedict, Vegan Waffle Benedict Recipe, Vegan Waffle Eggs Benedict
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