Go Back
Print
Vegan Eggs Benedict shown colse up with Hollandaise sauce covering tofu and veggie ham, on top of a toasted english muffin.

Vegan Eggs Benedict

This vegan recipe is sure to impress! Completely authentic to the traditional Hollandaise sauce-only egg-free!! Enjoy this vegan eggs benedict recipe while feeling better about your healthier breakfast!

Course Breakfast
Cuisine vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Megan Kerry

Ingredients

For the Hollandaise Sauce:

  • 2 tbsp all purpose flour
  • 2 tbsp vegan butter I used vegan Becel
  • 1 cup silk soy milk or other plant based milk except coconut
  • 1 lemon, squeezed
  • 1/2 tsp onion powder
  • 1 tbsp nutritional yeast
  • 3/4 tsp Himalayan Black Salt Kala Namak or, to taste
  • 1/2 tsp tumeric for colour
  • lemon pepper to taste or sub black pepper

For the Eggs Benedict:

  • 1/2 block extra firm tofu
  • 16 slices veggie ham ~ 1 package, divided I used Yves brand
  • 4 english muffins, toasted
  • vegan butter To spread on the english muffins
  • smoked or sweet paprika to serve
  • onion powder
  • salt
  • pepper
  • nutritional yeast

Instructions

To Make the Hollandaise Sauce:

  1. Place a small sauce pan over medium heat

  2. Melt your Vegan butter in the pan

  3. Add the flour and whisk until there are no lumps

  4. slowly add in your vegan milk, whisking so the mixture does not lump

  5. once the mixture has thickened, whisk in your squeezed lemon juice, salt, onion powder, tumeric and lemon pepper.

  6. remove from the heat and set aside until your other ingredients are ready to be topped

For the Eggs Benedict:

  1. place a frying pan over meduim heat and add in vegan butter to coat the pan

  2. Slice your tofu into 8 pieces and sprinkle each side with salt, onion powder, pepper and nutritional yeast

  3. Add your tofu to the hot pan and fry for about 3-4 minutes a side.

  4. When you flip your tofu the first time add in your veggie ham to the pan to warm up. 

  5. Toast your english muffins and butter.

  6. Asseble with each half of a toasted and buttered english muffin side by side then topped with two slices of veggie ham and one slice of tofu for each muffin half. Top your two halves with the hollandaise sauce, sprinkle with paprika and serve!

Recipe Notes

I have tried this recipe using a softer tofu to mimic a softer egg, however I found it more difficult to work with than the extra firm tofu. 

If you have time to plan this recipe ahead, your tofu would benefit from being sliced and marinated in the spices anywhere from 1/2 an hour to overnight to really up the flavour!

I've really enjoyed this topped with smoked paprika, but its not for everyone, so simply sub a sweet paprika instead if the smoky flavour is a little much for you?