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.
Toast.
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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