Vegan eggs Benedict, made with tempeh bacon, tofu and vegan hollandaise sauce. It's a delicious brunch or breakfast plant-based recipe.
I've been thinking about making vegan eggs Benedict for a while and I finally gave it a try. It's a classic brunch and breakfast recipe, made with plant-based ingredients, yay!
English muffins are not easy to find in my area, so I used rye bread slices, but it's up to you, any type of bread is okay. Authentic eggs Benedict is also made with bacon or ham, poached eggs and hollandaise sauce, just in case you didn't know.
To make a vegan version, I used my tempeh bacon, tofu with some Kala Namak instead of the poached eggs and my vegan hollandaise sauce. My eggplant bacon is also a good alternative and a great way to include some veggies in your breakfast or brunch.
I really love this vegan eggs Benedict recipe because it tastes amazing and is way healthier and lighter. I'd just add some fruit or veggies to make a nutritious meal, as this recipe already includes carbs and plant-based protein.
looking for more breakfast recipes?
- Chickpea crepes
- Simple tofu scramble
- Vegan avocado toast
- Easy chickpea scramble
- Vegan breakfast burritos
did you make this vegan eggs Benedict recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Eggs Benedict
Ingredients
- 10 oz firm tofu, cut into 6 slices
- 3 English muffins, sliced in half or 6 slices of bread, gluten-free if needed
- 1 batch of tempeh bacon
- Kala Namak salt to taste, see notes
- 1 batch of vegan hollandaise sauce
Instructions
- Cook tofu in a skillet with some oil (optional) over medium-high heat for both sides until golden brown. Set aside.
- Toast the English muffins or the bread slices. I didn't add any fat.
- Top each English muffin half or bread slice with 3-4 slices of tempeh bacon, 1 slice of tofu, add some Kala Namak salt to taste and finally add some vegan hollandaise sauce. Repeat with the rest of the English muffins or bread slices.
- I added some chopped chives on top for garnish, but it's totally optional.
- Serve immediately or keep leftovers separately in sealed containers in the fridge for 4-5 days.
Notes
- I used rye bread as English muffins are hard to find in my area.
- Feel free to use my eggplant bacon if you're looking for a lighter alternative. You could also use store-bought vegan bacon if you want to save some time.
- If you can't find Kala Namak salt, use any other type of salt instead.
- Cooking time doesn't include the time you need to make the tempeh bacon and the sauce.
- Add any fresh herb instead of the chives.
- The amount of sodium is not accurate as you discard part of the tempeh bacon marinade.
Leave a Reply