Vegan Tofu Benedict
If you love brunch as much as I do, then this vegan tofu benedict recipe is for you! It’s a great, flavorful way to start your day.
Ingredients
- 14 oz Firm Tofu pressed
- 6 tbsp Olive Oil
- ¼ tsp Black Salt
- ¼ tsp Turmeric
- ¼ tsp Black Pepper
- ¼ tsp Pink Salt or to taste
- 2 tsp Nutritional Yeast
Hollandaise Sauce
- 8 oz Silken Tofu
- ½ cup Plant-based Milk
- 2 tbsp Nutritional Yeast
- 1 tsp Fresh Lemon Juice
- ¼ tsp Black Salt
- ¼ tsp Mustard Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Black Pepper
- ¼ cup Vegan Butter melted
Assemble
- 4 English Muffins sliced
- 4 tbsp Sun-Dried Tomatoes diced
- 2 Avocados medium-size, sliced
- 8 slices Fresh Tomato
Garnish
- Chives
Instructions
- Slice tofu in half and half again as shown in the picture above. Place a round glass on top of one piece and cut tofu around the edge in a circle. Repeat with the other tofu slices.
- In a small mixing bowl add four tbsp of olive oil, black salt, turmeric, black pepper, pink salt and nutritional yeast. Mix well together. Brush this mixed seasoning on the circled tofu, covering all areas.
- Heat a medium size skittle on low-medium heat. Brush two tablespoon of olive oil over the pan, covering all areas. Add seasoned tofu and cook until golden brown (about 7 to 10 minutes on each side). Remove from heat.
Hollandaise Sauce:
- Blend everything (except butter) together in a blender.
- While blending, slowly add melted butter. This prevents the butter from separating after blending, retaining a smooth texture.
- Adjust salt, pepper or lemon to taste.
Assemble:
- Toast sliced English muffins, then lay flat all four pieces. Spread diced sun-dried tomatoes and add a layer of avocado and tomato slices to each.
- Top with cooked tofu. Drizzle hollandaise sauce over each piece. Garnish and serve immediately.
Notes
This hollandaise sauce can be refrigerated up to two weeks.
Wondering how to use up the remainder of that tofu brick? It can easily be used for Tofu Taco Crumbles, Breakfast Tofu Scramble or Sesame Fried Rice.