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!
Place a small sauce pan over medium heat
Melt your Vegan butter in the pan
Add the flour and whisk until there are no lumps
slowly add in your vegan milk, whisking so the mixture does not lump
once the mixture has thickened, whisk in your squeezed lemon juice, salt, onion powder, tumeric and lemon pepper.
remove from the heat and set aside until your other ingredients are ready to be topped
place a frying pan over meduim heat and add in vegan butter to coat the pan
Slice your tofu into 8 pieces and sprinkle each side with salt, onion powder, pepper and nutritional yeast
Add your tofu to the hot pan and fry for about 3-4 minutes a side.
When you flip your tofu the first time add in your veggie ham to the pan to warm up.
Toast your english muffins and butter.
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!
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?