Vegan Eggs Benedict
Vegan Eggs Benedict
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
1
hour5
minutesTotal time
1
hour20
minutesA quick and easy vegan eggs benedict for breakfast or brunch.
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Ingredients
- For the Vegan Hollandaise Sauce:
6 ripe yellow tomatoes
1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes
1 tsp. Dijon mustard
Pinch white pepper
2 Tbsp. white vinegar or wine vinegar
2 Tbsp. vegan margarine (try Earth Balance brand)
2 tsp. arrowroot mixed in 1/4 cup cold water
- For the ‘Eggs’ and ‘Bacon’:
1 block extra-firm tofu, cut into 6 1/4-inch-thick slabs
3 Tbsp. unbleached white flour
1 Tbsp. nutritional yeast
Pinch turmeric
Garlic powder, to taste
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. canola oil
6 slices faux Canadian bacon (try Yves brand)
- To serve:
6 English muffins
1 Tbsp. vegan margarine
3 Tbsp. minced fresh chives
Directions
- For the Vegan Hollandaise Sauce:
- Preheat the oven to 300°F.
- Toss the tomatoes in some olive oil.
- Place on a baking sheet and roast for 30 minutes.
- Flip over and roast for another 30 minutes.
- Remove from the oven and place in a blender, pulsing to chop.
- Slowly add 1/4 cup of oil and mustard, white pepper, and vinegar, blending until emulsified.
- Strain through a sieve.
- Place the sauce in a medium sauté pan over medium heat.
- Add the vegan margarine and the arrowroot mixture and whisk until thickened.
- Taste and adjust the seasonings.*
- For the ‘Eggs’ and ‘Bacon’:
- Using a ring mold, cut the slabs of tofu into circles the same diameter as the English muffins.
- In a bowl, mix the flour, nutritional yeast, turmeric, garlic powder, salt, and pepper.
- Dredge the tofu in the flour mixture and shake off any excess.
- In a medium pan, heat the canola oil over high heat.
- Fry each side of the tofu rounds until golden.
- Remove and place on paper towels to drain.
- In the same pan, cook the faux Canadian bacon for 1 to 2 minutes on each side and set aside.
- To serve:
- Toast the English muffins and spread with the vegan margarine.
- Top each half with one tofu round and one slice of the faux Canadian bacon.
- Place on serving plates.
- Spoon the Vegan Hollandaise Sauce on top.
- Sprinkle with the chives and serve immediately.
