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Vegan Eggs Benedict - reminiscent of a classic! Made with buttery English muffins that are piled high with vegan ham, fried tofu eggs, and the creamiest hollandaise sauce you'll ever have! Plus, it'll be on your table in just 30 minutes or less.
Are you ready for the best morning meal ever? This veganized recipe is now part of my breakfast collection and ready for you to enjoy too. You don't have to reserve this just for breakfast, it makes a delicious brunch or lunch meal too.
A classic eggs benedict recipe is made with poached eggs and the hollandaise sauce is primarily made with egg yolks and butter. That's a lot of eggs! This Vegan Eggs Benedict recipe is completely egg-free but you won't be missing anything. All the flavors are there and the ingredients are simple!
Ingredients Needed
The ingredients are pretty basic and easy to find. Here's what you'll need:
For the Vegan Hollandaise Sauce, you'll need cashews, soy milk, lemon juice, dijon mustard, salt, granulated garlic, kala namak (black salt), granulated onion, turmeric, smoked paprika, and Tabasco sauce. That's it!
For the Tofu Eggs, you'll need tofu, oil, granulated garlic, granulated onion, salt, and pepper.
To Assemble, you'll need vegan ham, English muffins, tomato, and dill (or chives, green onion, or arugula)
How to make egg-free Hollandaise Sauce
First, you'll need to prep the cashews by soaking them in very hot water for 15-20 minutes (covered). Drain and rinse, then discard the soaking water.
- Place soaked cashews in a blender along with the soy milk, dijon mustard, lemon juice, paprika, garlic, onion, sea salt, and black salt.
- Blend on high until very smooth. Taste for seasoning and add more as needed.
- You can set the sauce aside or gently warm it in a small pot on low heat. Stir often to prevent burning.
How to make the tofu egg patties
First, you'll need to press the tofu for 20-30 minutes unless using pre-pressed tofu. Here's how to do the rest:
- Cut the tofu into four ¼ - ½-inch slices.
- Make circles of each slice by using a glass or cookie cutter.
- Sprinkle the tofu with garlic, onion, salt, and pepper on each side.
- Fry tofu for 2-3 minutes on each side in oil over medium heat until lightly golden and crispy.
How to assemble Vegan Eggs Benedict
- Lightly pan-fry the vegan ham or just leave it as is.
- Toast the English muffins and spread with butter if preferred.
- Top a slice of tomato on the muffin, then ham, then the tofu egg.
- Pour the hollandaise sauce on top.
- Garnish with preferred greens and serve.
FAQs
It's a complete meal on its own, but it goes nicely with roasted breakfast potatoes, sliced tomatoes, fruit, sliced avocado, grilled asparagus, spinach, broccoli, collard greens, or bok choy.
Anything goes here such as fresh-cut dill, chives, green onion, arugula, parsley, or your favorite greens. If you want a little heat, add few dashes of Tabasco, cayenne pepper, or crushed red pepper.
More breakfast recipes to enjoy
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Recipe
Vegan Eggs Benedict
Ingredients
Tofu Eggs
- 14-16 ounces extra firm tofu , drained and pressed (see note)
- 2 tablespoons avocado oil or preferred cooking oil
- Salt and Pepper , to taste
- Granulated Garlic , to taste
- Granulated Onion , to taste
Hollandaise Sauce
- ⅓ cup raw cashews (*see note on softening)
- ½ cup soy milk , unsweetened (*see note)
- 1 tablespoon lemon juice , more to taste
- ½ teaspoon dijon mustard , more to taste
- ½ teaspoon sea salt , more to taste
- ½ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- ¼ teaspoon kala namak (black salt) (optional) *See note
- ⅛ teaspoon turmeric
- ⅛ teaspoon smoked paprika
- 1-2 dashes tabasco sauce (optional)
To Assemble
- 4 slices vegan ham or turkey
- 2 English muffins (sub with bread of choice)
- 1 large tomato , cut into 4 slices (*optional)
- Dill, chives, green onion, arugula, parsley or your favorite greens for topping.
- Vegan Butter (optional)
Recommended Equipment
- Small Pot (optional)
Instructions
Hollandaise Sauce
- In a high-powered blender, add the cashews (softened if needed), soy milk, lemon juice, tabasco, paprika, garlic, onion, sea salt, and black salt. Blend on high until very smooth. Taste for seasoning and add more as needed. If it's too thick for your taste, add a few splashes of milk and blend again.
- At this point, you can set the sauce aside until ready to use or gently warm in a small pot on med-low heat. Watch carefully and stir often to prevent burning (remove from heat and keep covered until tofu is ready).
Tofu Eggs
- Place the tofu on its side and cut into four ¼ - ½-inch slices. Cut each slice into a circle using a glass or cookie cutter (you can save the scraps for tofu crumbles). You can also cut the tofu into squares instead - just make sure it fits the muffins or bread you've chosen.
- Sprinkle the tofu with garlic, onion, salt, and pepper on each side.
- Heat up a large non-stick skillet over medium heat. Now add the oil and wait until it's heated and shimmers. Now add the tofu slices, leaving space in between each one. Fry for 2-3 minutes on each side until lightly golden and crispy.
To Assemble
- If preferred, you can lightly pan-fry the vegan ham or just leave it as is. Lightly toast the English muffins and spread with butter if preferred. Top a slice of tomato on the muffin, then ham, then the tofu egg. Now pour the hollandaise sauce on top and garnish with preferred greens. Serve immediately. Enjoy!
Notes
- Cashews: If you’re not using a high-powered blender like a Vitamix, you’ll need to soften the cashews to achieve a smooth sauce. Here’s how: Bring a small pot of water to a boil, then take it off the heat. Add the cashews, cover, and let them soak for 20-30 minutes. Afterward, drain and rinse them (discard the soaking water). Alternatively, you can soak the cashews in water for 2-3 hours, or overnight in the fridge.
- Pressing Tofu: Wrap a block of tofu in a dish towel and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier (* Prep time doesn't include pressing the tofu).
- Soy Milk: It makes the sauce rich, thick, and creamy, but any unsweetened non-dairy milk will work. If you use thinner milk, you may want to increase the cashews to ½ cup. You can always add more milk if it's too thick after blending.
- Hollandaise Sauce: For a richer sauce, add 1 teaspoon of vegan butter to a small pot on low heat. When melted, pour in the sauce and whisk until smooth.
- Black Salt: Adds an 'eggy' flavor to the dish. I highly recommend trying it at least once. It's easy to overdo, so remember that a little goes a long way. I use ¼ teaspoon and use sea salt if I need more seasoning. If you're not into 'eggy' flavor, you can just use all sea salt instead.
Beverly
I made the Hollandaise sauce to put over steamed broccoli. it was soooo good!
Melissa Huggins
Hi Beverly, yum, sounds so good with broccoli! Thank you for making it and sharing your feedback. 🙂
Lorri
Excellent! I didn’t have tofu on hand so used JUST Egg frozen patties.. yum!!
Melissa Huggins
Thank you Lorri. 🙂 Just Eggs are so good, we also use them in our other recipes.
Kay
Hi, Can you link the vegan ham?
Melissa Huggins
I use Tofurkey or Simple Truth. Both are delish!
Brian
I made this recipe for my Vegan wife on Mother’s Day. The Hollandaise sauce was amazing and provoked a “I can believe this is not...”. We sub’d in a broiled tomato and cooked/wilted spinach for the ham. Afterwards, my wife and I both commented how light we felt and unbloated compared to other recipes. Thank you for posting this recipe and as it will be a “go to” for Sunday mornings.
Melissa Huggins
Hi Brian, thank you for giving this recipe a try on such a special day. I'm so happy you both loved it! It sounds perfect with the spinach and tomato. Have a beautiful Sunday! 🙂
Annette
Made this recipe and loved it. I actually made the sauce ahead of time and froze it until I was ready to make the whole recipe and it was still delicious! I used a slice of bread and put on a slice of tomato and asparagus. My non-vegan boyfriend really enjoyed it as well. Thanks for another great easy recipe.
Melissa Huggins
Hi Annette, I'm so glad you and your boyfriend liked the recipe. It sounds delicious with the asparagus! So glad to know that the sauce freezes well, too. Thank you for sharing 🙂