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Vegan Eggs Benedict

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: Vegan, American

Vegan eggs Benedict, made with tempeh bacon, tofu and vegan hollandaise sauce. It’s a delicious brunch or breakfast plant-based recipe.

Vegan Eggs Benedict. - Vegan eggs Benedict, made with tempeh bacon, tofu and vegan hollandaise sauce. It's a delicious brunch or breakfast plant-based recipe. #vegan #simpleveganblog
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Ingredients

  • 10 oz firm tofu (275 g), 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

  1. Cook tofu in a skillet with some oil (optional) over medium-high heat for both sides until golden brown. Set aside.
  2. Toast the English muffins or the bread slices. I didn’t add any fat.
  3. 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.
  4. I added some chopped chives on top for garnish, but it’s totally optional.
  5. 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.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 285
  • Sugar: 3.9 g
  • Sodium: 632 mg
  • Fat: 14.5 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 24.4 g
  • Fiber: 3.3 g
  • Protein: 18.1 g