Publised on 30/08/2023 by Richard. Last Updated on 27/09/2023 by Richard.
Simple, delicious vegan eggs benedict made with my vegan hollandaise sauce and grilled tofu. Perfect for a Sunday brunch or a special breakfast.
This vegan eggs benedict was an inevitability following my success with my homemade vegan hollandaise sauce! What better way to put that gorgeous glossy, tangy sauce to good use! We're talking vegan ham on toasted English muffins, topped with grilled tofu and lashings of vegan hollandaise sauce!
In lieu of a perfect vegan poached egg recipe (don't worry - I'm working on it!) we're using medium or firm tofu that's been grilled to perfection. Trust me, it hits the spot just as good as any poached egg!
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🧈 Vegan Eggs Benedict Ingredients
First up, you'll need to whip up a batch of my vegan hollandaise sauce Or you can buy a store-bought version. It's up to you! But my recipe is easy peasy, so don't stress about making your own.
As always, full ingredients are in the recipe at the bottom of the page. Head there if you're ready to get started, otherwise, here's what you'll need to make a the perfect vegan eggs benedict:
- 1 batch of my vegan hollandaise sauce recipe
- English Muffin (halved)
- tofu (firm or medium firm. I use Cauldron brand)
- olive oil
- kala namak (or regular fine sea salt)
- black pepper
- vegan smoked ham (I use Squeaky Bean brand)
- chives (finely chopped, for serving)
🥣 Vegan Eggs Benedict Method
Here's how to make the perfect vegan eggs benedict. Plot twist: it's SUPER easy!
1. First, we're going to toast our English muffins and spread a smooth layer of vegan hollandaise sauce over the top. Some people prefer butter, but I love the tang of MORE vegan hollandaise on my vegan eggs benedict.
2. Next we top the muffins with some vegan ham. My favourite brand is Squeaky Bean but feel free to use whichever you like best! Try to go for one with a nice smoky flavour!
3. Cut out two circles of medium or firm tofu and grill or fry them in olive oil. They should be deliciously browned on top and sprinkled with kala namak (black salt) and black pepper. Place on top of the vegan ham.
4. Finally, top the grilled tofu with some more vegan hollandaise sauce, followed by some fresh chives! And bingo! You're ready to serve!
🔀 A note on Kala Namak
Ok so this is the only ingredient in this vegan eggs benedict recipe you may not have heard of. But don't be scared. It's basically just a kind of sea salt that's been baked at a super high temperature to bring out a sulphurous flavour. It's used a lot in South East Asian cuisine and is super useful for mimicking egg flavour in vegan dishes.
You can find Kala Namak (sometimes called black salt, even though it's really a dull pink colour) at health food stores or Asian supermarkets. Alternatively, try online!
🔪 Equipment
Luckily, you'll only need one thing to make this vegan eggs benedict recipe and that's a frying pan, for cooking the tofu. You can use a toaster to toast the English muffins, but I just tend to toast mine in the dry frying pan, before I add any olive oil! Easy peasy!
🤷♀️ Vegan Eggs Benedict FAQs
A: Yes! Hollandaise sauce is traditionally made with butter and eggs, so it's not vegan. However here's an easy vegan alternative recipe that works perfectly on vegan eggs benedict.
A: Eggs florentine is Eggs Benedict with wilted spinach in place of the ham. If you can't find vegan ham for this recipe, feel free to replace for spinach.
Vegan Eggs Benedict
Equipment
- 1 Frying pan
Ingredients
- 1 batch of my vegan hollandaise sauce recipe
- 1 English Muffin (halved)
- 200 g tofu (firm or medium firm. I use Cauldron brand)
- 2 teaspoon olive oil
- pinch kala namak (or regular fine sea salt)
- pinch black pepper
- 4 pieces vegan smoked ham (I use Squeaky Bean brand)
- chives (finely chopped, for serving)
Instructions
- If you haven't already, make a batch of my vegan hollandaise sauce recipe.1 batch of my vegan hollandaise sauce recipe
- Toast the two halves of the English muffin and set aside.1 English Muffin
- Turn the block of tofu on its side and slice in half sideways so you have two pieces of tofu around 1.5-2cm thick. Use a cookie cutter to cut out two circles of tofu which are slightly smaller than your muffins.200 g tofu
- Place a frying pan over medium heat and add the olive oil. Fry the tofu for 5 mins or until browned then flip and repeat on the other side. Sprinkle with the kala namak (or sea salt) and pepper then turn off the heat.2 teaspoon olive oil, pinch kala namak, pinch black pepper
- Spread a small amount of the vegan hollandaise sauce on the toasted muffin halves. Top with two slices of vegan ham per muffin half, followed by one piece of tofu. Right before serving, divide the remaining vegan hollandaise sauce between the two portions and spoon over the top of the tofu.4 pieces vegan smoked ham
- Sprinkle with chives and serve.chives
Lillian Pierce
You’ve done it again!!!