Vegan Eggs Benedict

My dad is super excited about today’s recipe. This is one of his favorite recipes that I have developed over the years. It looks beautiful, and the flavor combinations are scrumptious. These carefully seasoned tofu slices, served on a toasted English muffin, and topped with a vegan Hollandaise sauce, are absolutely amazing.

Tofu “Eggs”

  • 1/4 cup flour
  • 1 T nutritional yeast
  • 2/3 teaspoon Black Salt (this is what gives it the egg like taste)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1 package of extra firm tofu, sliced 1/4 in thick
  • 1 tablespoon olive oil

In a shallow bowl, mix the dry ingredients.
Coat each tofu piece in the dry mixture and brown in a skillet with the olive oil until brown on each side.
Remove from heat.
Set aside.

Hollandaise Sauce

  • 1 cup silken Tofu
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 2 tablespoon olive oil
  • 1 tablespoon vegan margarine (optional)
  • 1 teaspoon Better-than-Bouillon

In a blender, blend together all ingredients until smooth. Can served either cold or heated.

To assemble the Eggs Benedict

English Muffins
Sliced tomatoes
Avocados (optional)

Cut the English muffins in half.
Add a slice of tomato to each half and a few slices of avocados, if desired. Next add the slice of tofu.
Pour the hollandaise Sauce on top.

Garnish with fresh herbs.

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