Vegan Eggs Benedict

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 you'll ever have! Plus, it'll be on your table in just 30 minutes or less.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 219kcal

Author Melissa Huggins

Equipment

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)

US Customary - Metric

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.

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