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Tofu Benedict with avocado

Vegan Eggs Benedict

Start your day off right with this Vegan Eggs Benedict with avocado - made to perfection with seasoned tofu and homemade vegan hollandaise sauce.
4.34 from 6 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 478kcal
Author: Sarah McMinn


Tofu Benedict

Vegan Hollandaise Sauce


  • To make the Hollandaise Sauce, place vegan butter in a small saucepan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.
  • Next, make the tofu. In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu ½ inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.
  • Slice the English muffin in half and toast. Top each muffin with a small amount of mixed greens and one tomato slice each. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.


Serving and Storing - Once assembled, these tofu benedicts should be eaten immediately. Serve tofu benedict as part of your brunch with fruit, potatoes, and a Bloody Mary. Leftover hollandaise sauce can be stored in the refrigerator for up to 5 days. When ready to use, gently reheat it over the stove or in the microwave.


Calories: 478kcal | Carbohydrates: 30g | Protein: 13g | Fat: 35g | Saturated Fat: 4g | Sodium: 265mg | Potassium: 733mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1870IU | Vitamin C: 28.2mg | Calcium: 189mg | Iron: 2.2mg