Vegan Egg Benedict
Introduction
Welcome to a luxurious and plant-based twist on a classic breakfast favorite with our Vegan Egg Benedict recipe. Traditionally made with poached eggs and hollandaise sauce, this version replaces eggs with tofu and offers a creamy cashew hollandaise sauce that’s dairy-free and bursting with flavor. Whether you’re vegan, vegetarian, or simply looking to try something new, this dish promises a delightful culinary experience that satisfies both the palate and dietary preferences. Join us as we guide you through creating this indulgent breakfast or brunch option right in your own kitchen.
Ingredients
- For the Tofu “Eggs”:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- Olive oil or cooking spray, for frying
- For the Cashew Hollandaise Sauce:
- 1 cup raw cashews, soaked in hot water for 1 hour or overnight
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Pinch of cayenne pepper (optional, for a bit of heat)
- For Assembly:
- English muffins or bread of choice, toasted
- Fresh spinach or arugula
- Sliced tomato or avocado (optional, for garnish)
- Fresh chives or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Tofu “Eggs”:
- Slice the pressed tofu into 8 equal rectangular pieces to resemble the shape of traditional poached eggs.
- In a shallow dish, combine nutritional yeast, turmeric powder, salt, and pepper.
- Coat each tofu slice with the seasoning mixture, pressing gently to adhere.
- Cook the Tofu “Eggs”:
- Heat a non-stick skillet over medium heat and lightly grease with olive oil or cooking spray.
- Add the seasoned tofu slices to the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Set aside.
- Make the Cashew Hollandaise Sauce:
- Drain the soaked cashews and place them in a blender.
- Add water, lemon juice, nutritional yeast, Dijon mustard, salt, pepper, and cayenne pepper (if using).
- Blend on high speed until smooth and creamy, scraping down the sides as needed. Adjust consistency with more water if desired.
- Assemble the Vegan Egg Benedict:
- Toast the English muffins or bread slices until golden brown.
- Place a handful of fresh spinach or arugula on each toasted muffin half.
- Top each with a cooked tofu “egg” slice.
- Spoon generous amounts of cashew hollandaise sauce over each tofu slice.
- Garnish and Serve:
- Garnish with sliced tomato or avocado, if desired, and sprinkle with chopped fresh chives or parsley for added freshness and color.
- Serve the Vegan Egg Benedict immediately while warm and enjoy the creamy texture and vibrant flavors.
Nutritional Information (per serving, with 2 tofu “eggs” and hollandaise sauce):
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 31g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 19g
SmartPoints (WW):
- Blue: 9 SmartPoints per serving
- Green: 9 SmartPoints per serving
- Purple: 9 SmartPoints per serving
Conclusion
Delight in the rich flavors and textures of our Vegan Egg Benedict, a plant-based rendition of a beloved breakfast classic. With tofu standing in for poached eggs and a creamy cashew hollandaise sauce that’s both dairy-free and full of tangy goodness, this recipe offers a satisfying and indulgent start to your day. Perfect for brunch gatherings or a special weekend treat, it showcases how creative ingredients and thoughtful preparation can elevate vegan cuisine. Whether you’re exploring veganism or simply seeking a delicious twist on traditional flavors, this dish promises to impress with its robust taste and visual appeal. Treat yourself to a flavorful morning experience with our Vegan Egg Benedict and savor every plant-based bite!