Vegan Eggs Benedict

3.5 (13 reviews)

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 of 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

• 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 the 1/4 cup of oil and the mustard, white pepper, and vinegar, blending until fully 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’:
1 block extra-firm tofu, cut into 6 1/4-inch-thick slabs
3 Tbsp. unbleached white flour
1 Tbsp. nutritional yeast
Pinch of 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)

• 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 Assemble:
6 English muffins
1 Tbsp. vegan margarine
3 Tbsp. minced fresh chives

• 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.

Makes 6 servings

*To save time, make the Vegan Hollandaise Sauce a day in advance and reheat for serving.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind