Vegan Eggs Benedict

These vegan eggs benedict will be at the center of your next breakfast or brunch party.

Eggs Benedict is such a popular and tasty breakfast or brunch item. I love coming up with popular dishes like these in their vegan form. This recipe is so tasty, thanks to the wonderful savory ingredients used to cook the eggs.

Serve this at your next family brunch, and your guests will be seriously impressed. It’s a way easier process than making original eggs benedict and full of nutrient-dense ingredients like tofu.

Why you’ll love this vegan eggs benedict recipe 

Here are some of my top reasons to make and love this

• A healthy brunch option. This eggs benedict is packed with low-calorie protein-rich ingredients like tofu.
• A versatile foundation; this recipe paves the way for various flavor combinations.
• Easy to make and put together; there’s no need to worry about complicated cooking methods with this recipe.
• Satisfying; this dish will keep you feeling full for a long time.
• Accessible ingredients; most of these elements can be picked up at your local grocery store.
• Special occasion worthy; can you really plate this up nicely and make it a beautiful brunch dish.

Looking for more breakfast recipes? Here are a few of my favorites:

• Vegan Pancakes
• Crispy Baked Hash Browns
• Vegan Strawberry Muffins
• Easy Healthy Overnight Oats
• Homemade Almond Milk
• Breakfast Blueberry Muffin Tops
• Easy Vegan Spicy Sausages

Ingredients and substitution notes 

Here are a few notes on the ingredients and what their role is in the dish:

• Flour. You can switch this out for gluten-free flour if you’d prefer that.
• Nutritional yeast. Brings a lovely cheesy flavor to the dish. This magical ingredient really gives the recipe a savory pop.
• Black salt. This is what gives the tofu its egg-like taste. Don’t skip it, guys!
• Garlic powder. You can leave this out if you prefer, but it does add a wonderful rich flavor to the dish. 
• Onion powder. Also a savory contributor, this ingredient greatly contributes to the overall umami taste.
• Turmeric. For color, glow, and all its other benefits.
• Tofu. Choose extra firm tofu so that it holds its shape.
• Olive oil. Switch out olive oil for avocado oil if you prefer; both are healthy options.
• Silken tofu. Gives the sauce its silky-smooth texture.
• Vegan margarine. Choose a high-quality margarine made with good oils.
• Better-than-bouillon. A major flavor contributor, you guys know how much I love this ingredient.
• English muffins. Toasted English muffins form the base for this wonderful dish.
• Tomatoes. Choose lovely red and bright tomatoes. 
• Avocado. Adds to the luxury and richness of this dish.

Vegan Eggs Benedict Recipe variations and add-ins

This tasty recipe acts as a base for a variety of variations; here are a few of my favorites:

1. Spinach and mushroom: Pan-fry a couple of oyster mushrooms and a cup of spinach, and replace the avocado and tomato with these elements.
2. Roasted balsamic tomatoes: Roast a few cherry tomatoes with garlic and balsamic vinegar until they are soft and jammy. 
3. Basil pesto: Spread a little basil pesto over the base of your English muffin.
4. Sweet potato base: Use a roasted or baked slice of sweet potato instead of an English muffin. 
5. Sriracha benedict: Drizzle a little of this spicy sauce over the hollandaise for a hot twist.

Top tips

Here are a few top tips for getting your best vegan eggs benedict:

• Press the tofu down before using it to help extract any excess liquid.
• Season the tofu well, don’t skip on any of the seasoning suggestions.
• Toast your English muffin until golden brown.
• Use a non-stick pan to cook the tofu; this will make the cooking process much easier.

Make ahead of instructions and storage

You can slice your eggplant sticks the day before and pop them into an airtight container in the fridge. This is a great way to save a little prep time.

You can definitely prepare your tofu ahead of time and get all the spices together and weighed out before cooking them. Store these elements in a sealed container, especially if you’re going to pre-cut the tofu. 

You can make up your lovely sauce ahead of time and store it in the refrigerator. It will keep well for around two to three days.

Vegan Eggs Benedict Serving suggestions 

Here are a few little ideas to get you excited about what to serve your vegan eggs benedict with:

• Fresh juice: this will offset the richness of the eggs benedict. 
• Roasted potatoes: potatoes are delicious as an extra side with this dish.
• Sauteed greens: pan-fry a little kale and spinach with some chopped onions and seasoning.
• Salad: if you’re serving this as a brunch item, a salad with baby spinach leaves as a base is really delicious.
• Vegan sausage: choose a high-quality and tasty vegan sausage and serve a few slices on the side.
• Smoothie: Serve your favorite green smoothie in pretty glasses alongside your eggs benedict.

FAQs

What is vegan eggs benedict?

Vegan eggs benedict is a plant-based recipe using tofu in place of egg in the sauce as the main protein element. 

Are vegan eggs benedict healthy?

As vegan eggs benedict is a plant-based dish made with nourishing ingredients like tofu, it is considered healthy. 

Can vegan eggs benedict be made ahead of time?

Yes, the sauce can be made up 2-3 days in advance, the tofu can be pre-cut, and the English muffins can also be prepared ahead of time if necessary.

How long can vegan eggs benedict be stored in the fridge for? 

You can store your leftover eggs benedict for 2-3 days.

Can vegan eggs benedict be reheated?

Yes, you can reheat the dish slowly in a microwave until warmed through. The dish is best when eaten straight after making it, however.

What are some of the variations of vegan eggs benedict?

There are several variations, but you can make one using your choice of vegetables, sauces, seasonings, and flavor combinations. Vegan eggs benedict is a wonderful base recipe upon which to build.

Watch My Vegan Eggs Benedict Recipe Video:

Wrapping it up

Have fun making this special occasion-worthy vegan eggs benedict, and leave me a comment if you land up making it. I’d love to know how it went.

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