Looking for a spectacular vegan breakfast or brunch recipe to wow your friends and family? Look no further! My vegan “eggs” Benedict looks super fancy but has an easy vegan hollandaise sauce that anyone can make and doesn’t require a degree from the cordon bleu! To make the “eggs” I’ve used tofu but you could also use one of the vegan egg products now available on the market if you prefer.
I remember making hollandaise in my pre-vegan days and it was a pain and I never thought it was really worth the effort but I’ve developed and easy and foolproof vegan version that in my opinion is just as good if not better than the traditional version! An added bonus is that you don’t really cook it you just warm it slightly before serving!
To up the flavor, I’m also using a vegan chorizo which adds some spice and fatty flavor. I’ve used Abbot’s Butcher brand but use your favorite. Using English muffins is traditional for eggs Benedict but I suppose you could use a thick toast if in a pinch. A vegan brioche would be delicious now that I think about it!
This vegan hollandaise is also great on vegetables like asparagus and makes a silky sauce for pasta. We really can make anything vegan now so I hope you enjoy this recipe!
Vegan Chorizo & Tofu “Eggs” Benedict
4
servings15
minutes10
minutesA delicious and fancy tofu “eggs” Benedict with a silky vegan hollandaise!
Ingredients
- Vegan Hollandaise Sauce
1/4 cup vegan mayonnaise (use your favorite brand)
1/4 cup vegan cream cheese (use your favorite brand)
1 tablespoon vegan butter, softened
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1/4 teaspoon turmeric (for color, optional)
1/2 teaspoon Nama Kalak black salt (gives it an eggy taste) or sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1-2 tablespoons warm water (to thin)
- Tofu “Egg”
1 package extra firm tofu
1 tablespoon vegan butter or oil
1-2 teaspoons Cajun seasoning
- Assembly Ingredients
vegan chorizo, warmed, optional
vegan English muffins
micro greens, optional
Directions
- Vegan Hollandaise
- Place all the ingredients (except for the water) for the hollandaise in a food processor or blender and process until completely smooth. If too thick, add the water one tablespoon at a time until it’s runny but not too thin. You can use as is or warm gently in the microwave or a bowl over simmering water. Don’t boil or it will separate.
- Tofu “Eggs”
- Heat the vegan butter or oil in a fry pan in medium heat. Slice 1/4 inch thick slices of firm tofu and oat dry. Season each side of the tofu with Cajun seasoning or seasoned salt. Fry in the pan until nicely browned on each side (should take a few minutes.
- Assembly
- Toast the English muffins. Assemble by placing chorizo on the bottom then a piece of tofu then pour hollandaise sauce on top. Add micro greens if desired. Enjoy!
Notes
- Use your favorite vegan mayo, cream cheese and chorizo.
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