Vegan Eggs Benedict

Ingredients

This vegan version of Eggs Benedict replaces the traditional poached egg with a tofu-based "egg" patty and the hollandaise sauce is made with vegan butter and plant-based milk instead of eggs and butter. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 English muffins, split and toasted 4 English muffins, split and toasted
• 1 package of firm tofu, drained and pressed 1 package of firm tofu, drained and pressed
• 1/4 cup (60ml) unsweetened plant-based milk 1/4 cup (60ml) unsweetened plant-based milk
• 1/4 cup (60g) vegan butter 1/4 cup (60g) vegan butter
• 1 tbsp (15ml) lemon juice 1 tbsp (15ml) lemon juice
• 1/2 tsp dijon mustard 1/2 tsp dijon mustard
• 1/4 tsp turmeric 1/4 tsp turmeric
• 1/4 tsp paprika 1/4 tsp paprika
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (15g) chopped fresh parsley, for garnish 1/4 cup (15g) chopped fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated: 3g)
• Carbohydrates: 28g (Sugars: 2g)
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a blender, combine the tofu, plant-based milk, vegan butter, lemon juice, dijon mustard, turmeric, paprika, salt, and pepper. Blend until smooth.
3. 3.
   Pour the mixture into a greased muffin tin and bake for 20-25 minutes, or until the "egg" patties are set.
4. 4.
   While the "egg" patties are baking, prepare the hollandaise sauce. In a small saucepan, melt the vegan butter over low heat. Add the plant-based milk, lemon juice, dijon mustard, turmeric, paprika, salt, and pepper. Whisk until smooth and heated through.
5. 5.
   To assemble, place a toasted English muffin half on a plate, top with a "egg" patty, and drizzle with hollandaise sauce. Garnish with chopped parsley.

Treat your ingredients with care...

• Tofu — Make sure to drain and press the tofu before using it in the recipe to remove any excess water and ensure a firmer texture.

Tips & Tricks

• For a gluten-free version, use gluten-free English muffins or bread.
• Add some sautéed spinach or mushrooms to the dish for extra flavor and nutrition.
• Use a cookie cutter to shape the "egg" patties into fun shapes for kids.

Serving advice

Serve the Vegan Eggs Benedict hot and fresh, garnished with chopped parsley.

Presentation advice

Arrange the Vegan Eggs Benedict on a plate with a side of fresh fruit or a small salad for a balanced and colorful breakfast.