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My Darling Vegan
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.
4.6 from 5 votes

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Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Course: Breakfast
Cuisine: Vegan
Keyword: Vegan Egg Benedict
Servings: 4
Calories: 478 kcal
Author: Sarah McMinn
Tofu Benedict
  • 2 English Muffins
  • 1 large tomato, cut into slices
  • 8 oz firm tofu
  • 2 tablespoon avocado oil
  • salt and pepper
  • 1-2 teaspoons nutritional yeast
  • a small handful of mixed greens
  • 1 small avocado
  • hollandaise sauce, recipe follows
Vegan Hollandaise Sauce
  • 2 tablespoon vegan butter, I use Earth Balance
  • 1 tablespoon all-purpose flour
  • 1/2 cup unsweetened non-dairy milk
  • 1 tablespoon + 1 teaspoon nutritional yeast
  • 2 teaspoons lemon juice, to taste
  • salt and pepper
  • pinch of cayenne
  1. 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.

  2. Next, make the tofu. In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu 1/2 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.

  3. 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.

Recipe Notes

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.

Nutrition Facts
Calories Per Serving: 478
% Daily Value
Carbohydrates 30g 10%
Protein 13g 26%
Fat 35g 54%
Saturated Fat 4g 25%
Sodium 265mg 12%
Potassium 733mg 21%
Fiber 7g 29%
Sugar 5g 6%
Vitamin A 1870IU 37%
Vitamin C 28.2mg 34%
Calcium 189mg 19%
Iron 2.2mg 12%