Make brunch the most exciting meal of the day with this Vegan Eggs Benedict recipe! English muffins are piled high with fried tofu “eggs” and creamy vegan hollandaise sauce. It’s a 30-minute meal that pairs perfectly with mimosas!
Classic eggs benedict is a rich and creamy dish made from poached eggs and buttery hollandaise sauce. If you thought this dairy and egg-based meal could never be veganized, think again! My Vegan Eggs Benedict recipe is an egg-free alternative that’s just as creamy, rich, and decadent as the classic.
Vegan eggs benedict is made with 3 delicious layers:
- The tofu “egg”
- Vegan hollandaise sauce
- And English muffins topped with tomato and spinach
Every bite is eggy, creamy, and just so tasty. Serve each tofu benny with sliced avocado, breakfast potatoes, fruit salad, and, of course, a mimosa on the side for the very best vegan brunch!
Jump to:
What is vegan eggs benedict made from?
- Tofu “eggs” - Slabs of extra firm tofu are seasoned with tamari (or soy sauce), nutritional yeast, and smoked paprika to replicate the eggs. The tofu is quickly fried to help it form a crispy outside while the inside stays soft and tender. Feel free to use sliced smoked tofu to speed up the process.
- Vegan hollandaise sauce - Traditional hollandaise is very heavy and rich because it’s made from egg yolks, mustard, and butter. The vegan alternative is much lighter and made from vegetable broth, dairy free milk, simple spices, and thickened with vegan butter and all purpose flour.
- Toppings - Use sliced tomatoes and spinach to replicate vegan eggs florentine, and add some capers on top of the hollandaise-covered tofu for a burst of salty, briny flavors. You could also add sliced vegan ham, vegan bacon, avocado, fresh dill, chives, paprika, or vegan smoked salmon (eggs royale).
- English muffins - To hold all of the eggs benedict goodness!
How to make vegan eggs benedict
You’ll be surprised at just how easy it is to make tofu eggs benedict. One try and it’ll become a staple for every weekend breakfast or brunch! Here’s how it’s done:
- Make the hollandaise sauce: Melt the butter in a saucepan over medium heat before whisking in the flour. Slowly add the milk and broth. Keep whisking until the sauce thickens, then take it off the heat and stir in the rest of the ingredients.
- Fry the tofu “eggs”: Fry the tofu slabs in a skillet with oil until golden brown. Mix the tamari, nutritional yeast, and paprika in a separate bowl, then pour it over the fried tofu. Stir to coat.
- Prepare the toppings and English muffins: Steam the spinach, slice the tomatoes, and toast the sliced English muffins.
- Assemble the vegan benny: Top each muffin half with spinach, a tomato slice, and a piece of fried tofu. Pour some hollandaise over top, then garnish with capers and the herbs and spices of your choice. Serve and enjoy! For full ingredients and instructions see printable recipe card below
Tips for success
- Always press the tofu before frying to remove any excess water.
- No time to press the tofu? Use a slice of smoked tofu instead.
- Use a round cookie cutter to shape the square tofu slabs into circles.
- Marinate the tofu slabs in the tamari, nutritional yeast, and paprika BEFORE frying to save time. They can sit in the marinade for up to 3 days.
Serving suggestions
Vegan eggs benedict can be served next to anything you like to eat for breakfast or brunch. They taste delicious next to avocado toast, breakfast potatoes, fruit salad, zucchini bread, vegan banana waffles, vegan bacon, or morning glory muffins.
Frequently asked questions
Yes! Use gluten free English muffins or bread instead and replace the regular flour in the hollandaise with rice flour.
The hollandaise gets its “eggy” flavor from the black salt (kala namak). Don’t skip it if you want your vegan eggs benedict to taste like the real thing.
Yes, vegan hollandaise can be made up to 5 days ahead of serving and kept in an airtight container in the refrigerator. Reheat it in a saucepan over medium-low heat before serving.
If you don’t like the taste or texture of tofu, I recommend using JUST Egg instead. Either cook the liquid “egg” (like in my vegan omelette recipe) first or quickly fry or toast their folded “eggs”.
More vegan breakfast and brunch recipes
- Vegan Breakfast Casserole
- The Best Vegan French Toast
- Easy Tofu Scramble
- Easy Vegan Quiche
- Strawberry Rhubarb Muffins
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Vegan Eggs Benedict
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
Make brunch the most exciting meal of the day with this Vegan Eggs Benedict recipe! English muffins are piled high with fried tofu “eggs” and creamy vegan hollandaise sauce. It’s a 30-minute meal that pairs perfectly with mimosas!
Ingredients
For tofu “eggs”
- 1 block (or less) extra firm or firm tofu, pressed (could use smoked tofu)*
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1 to 2 tablespoons oil
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2 tablespoons tamari
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½ tablespoon nutritional yeast
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¼ teaspoon smoked paprika
Hollandaise sauce
-
3 tablespoons vegan butter
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2 tablespoons all purpose flour
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½ cup unsweetened soy milk
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½ cup vegetable broth
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1 tablespoon lemon juice
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¼ teaspoon salt
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¼ teaspoon onion powder
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⅛ teaspoon white pepper
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⅛ teaspoon turmeric
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½ to 1 teaspoon hot sauce
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¼ teaspoon black salt (optional for ”eggy” flavor)
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Pinch or two of lemon pepper (optional)
The rest
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2 english muffins, halved
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2 cups baby spinach, really packed
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4 tomato slices and/or vegan ham
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Capers, diced green onions/chives or dill, paprika (optional ideas for serving)
Instructions
- Sauce: In a small 1-quart saucepan/pot over medium heat melt the vegan butter. Whisk in the flour completely then slowly pour in the plant milk and veggie broth while whisking. Keep whisking and simmer until the sauce has thickened, it takes a minute or so once bubbling (It will thicken more as it cools). Remove from heat and stir in the rest of the ingredients. Set aside and re-warm when needed
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Tofu: Slice the pressed tofu into 4 slabs as thick or thin as you like, using some or all of the tofu block. Heat the oil in a large non-stick pan and fry the tofu for 2-3 minutes per side. Until golden brown. While the tofu is cooking, mix the tamari, nutritional yeast and paprika in a bowl. Once the tofu is fried, pour the sauce over the tofu pieces and give them a toss until all coated. Remove the pan from heat. Cover and set aside.
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Prepare toppings and English muffins: add spinach to a microwave safe bowl, cover with plate and cook for 1 minute to steam the spinach. Slice tomatoes and toast the English muffins.
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Assemble the bennys: to each muffin half add some spinach, top with a slice of tomato, and fried tofu. Pour over some of the hollandaise sauce. Garnish with some capers, diced green onions or chives and a sprinkle of paprika or dill if you like.
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Enjoy: Serve and enjoy alongside some fruit, breakfast potatoes and sliced avocado! For step by step photos, Tips, suggestions and more see above post.
Notes
- Could use smoked tofu (no need to press) or just egg folded in place of regular tofu.
- Gluten free benny: use rice flour and gluten free English muffins
- Store: Hollandaise sauce can be made up to 5 days in advance. Keep in an airtight container in the fridge
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast & Baking
- Method: Stovetop
- Cuisine: American, Canadian
Joelle says
This is the best vegan breakfast ever! I cannot believe how tasty this is. Several non-vegans have eaten this and cannot believe how good it is. Thank you for expanding my previously boring breakfast menu!
Geneviève says
Absolutely amazing recipe. The sauce brings it all together and mimics the original version so well you can't even tell it's vegan! Thank you for this recipe. It's going to become a classic in our home!
Nadine says
Can the Hollandaise Sauce be made a day ahead and reheated?
Verna says
You bet! Enjoy Nadine 🙂
Anita says
Delicious! Made this for mom's day. Everyone raved
Verna says
Yay! thanks for sharing 🙂
Jule says
Can't wait to try this! Thank you
Verna says
Enjoy!