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Perfect Weekend Brunch: Vegan ‘Eggs’ Benedict

Written by Ashley Palmer | April 4, 2012

Weekend brunch is a weekly event out here on the West Coast. I’m lucky that there are so many vegan-friendly restaurants in my area where I can enjoy things like vegan “chicken” and waffles, French toast, and tofu scrambles on an endless loop. But, I’m looking to save some cash and wanting to expand my cooking repertoire, so I decided to whip up a rave-worthy brunch of my own. The challenge? The vegan “eggs” Benedict.

Mission accomplished. Completely devoid of cruelty and cholesterol, the recipe below is yours for the taking.

Vegan Eggs Benedict with Tofu

Looking to cut some calories from this decadent dish? I suggest omitting the faux meat and using the hollandaise sauce sparingly. Don’t want to sacrifice those two? Limit your serving to a single Benedict, and save the other half for later. 😉 Enjoy!

Vegan ‘Eggs’ Benedict

14 oz. baby spinach
2 tsp. olive oil
8 slices of extra-firm tofu (about half a block)
Soy sauce
4 vegan English muffins, sliced and toasted
8 servings of your favorite faux breakfast meat, cooked according to package instructions
Tbsp. white wine vinegar
3 Tbsp. vegan mayonnaise
2 Tbsp. vegan margarine, melted
1 Tbsp. spicy brown mustard
1 Tbsp. soy sauce
1/2 cup plain soy milk
1/4 cup nutritional yeast
1/2 tsp. paprika
1/2 tsp. turmeric
1 Tbsp. lemon juice
1/2 tsp. apple cider vinegar
1 tsp. freshly ground black pepper
1 tsp. sea salt

  • Sauté the spinach in 1 teaspoonful of olive oil. Set aside.
  • Fry the tofu in the remaining teaspoonful of olive oil and the soy sauce.
  • Preheat the oven to 300°F.
  • Combine all remaining ingredients and heat over a stove top or in a microwave to make a Hollandaise sauce.
  • Layer your Benedict starting with one half of an English muffin. Top with sautéed spinach, then faux-meat, and then finally a slice of tofu.
  • Heat in the oven for about 5 to 8 minutes.
  • Pour the Hollandaise over your layered “eggs” Benedict and serve immediately.

Makes 4 servings

What’s your favorite vegan brunch meal? Share with me in the comments below!

Commenting is closed.
  • Liberty says:

    This is the BEST breakfast I’ve ever had. Although I substituted a thick slice of organic red tomato instead of the bread—AMAZING! Thanks for posting these helpful earth sustaining recipes!

  • Oanh Lai says:

    Wow!! Delicious! Thank you!

  • Rosemary says:

    Looks delicious. Is there some way that I can submit my own recipes to share? I made vegan bolognese sauce the other night and it turned out great!

  • Maria says:

    In my opinion animal products substitutes work if they are not the main ingredients in a recipe. Trying to motivate children by substitutes is great, especially in “must” plates like spaguetti, pizza or burguers. Also desserts. For grown-ups I find it better to discover new tastes and sensations like raw vegetables and organic products.

  • Tatiana Gonzalez says:

    Vivo en Ecuador, sur-América y quisiera comprar todas estas delicias pero acá no existen lugares que las vendan. Tienes tiendas online para comprar y que lo manden acá. Gracias ;0)

  • Kathleen Scheid says:

    I would like to see you promote recipes offered by vegan cooks, such as Color Me Vegan, a fabulous book, by Colleen Patrick-Goudreau. Her recipes have simple ingredients, easy to prepare, and offer someone new to vegan nutrition many delicious surprises. There are other authors, too, and I would think that some of them would welcome sharing a favorite recipe and a source/book. It’s a win/win.

  • mszaniboni says:

    this looks sooo good !