I’ve been working on a vegan eggs benedict recipe for awhile now and I can tell you that this combination gets closest to the rich, buttery, soft experience of the traditional.
Medium tofu creates soft tofu “eggs”
Tempeh “bacon” provides a smoky, meaty flavour
And a 10 minute vegan hollandaise sauce brings it all home
Tofu “Egg”
The key to this vegan eggs benedict for me, was using medium firm tofu to create the “eggs”. Medium tofu is softer than firm tofu but not as soft as silken (or soft) tofu. I found that it creates “eggs” that are sturdy enough to cut and cook but that have a texture much more similar to egg whites.
The tofu “eggs” are simply made by:
- Slicing the block of tofu into 4 “eggs” and making them as round as you can.
- Marinating them in a mixutre of turmeric, kala namak (or black salt), garlic powder, black pepper, and nutritional yeast.
- And then pan frying them for a few minutes on each side before serving!
Tempeh “Bacon”
Another turning point in my testing of this vegan eggs benedict recipe, was when I decided to try using tempeh to make the Canadian bacon component of a traditional eggs benedict.
I don’t cook with tempeh too often because it is priced a little higher than tofu and I typically just buy tofu. BUT… I had tried using smoked tofu and a plant based ham alternative as the meaty part of this vegan benedict and they weren’t quite cutting it for me. This tempeh bacon option fulfills:
- The smoky, “meaty” flavour of Canadian bacon
- A nice texture that isn’t too thick or thin
- And it adds a heartiness to the benedict that makes it feel more filling and satisfying
To make the tempeh “bacon”:
- Slice the block of tempeh into larger rectangular pieces or thinner bacon-like strips if you prefer.
- Marinate the tempeh in tamari (or soy sauce), vegan worcestershire sauce, maple syrup, liquid smoke, smoked paprika, and a touch of olive oil.
- Bake at 400 degrees F for 20 minutes, turning once.
Vegan Hollandaise Sauce
Finally, the simplest to “veganize” but perhaps most essential to an eggs benedict experience is the sauce.
A traditional hollandaise sauce as described by this kitchn article and recipe is a “classic French sauce… [that] has a reputation for being difficult, finicky, [and] a total brunch diva”. Traditionally, a double boiler method is needed to make sure eggs are combined with melted butter to create a smooth and rich sauce – not scrambled eggs!
This vegan hollandaise sauce however, is:
- One pot
- Simple to make
- And ready in 10 minutes max
I adapted my Dairy-Free Bechamel into a Vegan Queso and now… this vegan hollandaise. This simple sauce is so easy to adapt by just changing up the added flavourings to create your desired taste.
- Melt butter in a small pot
- Stir in a bit of flour
- Slowly whisk in milk
- Add in turmeric for colour, kala namak for “eggy” flavour, nutritional yeast for depth, lemon juice for tang, and mustard powder for a bit more of that hollandaise flavour
- Cook and stir for about 5 minutes until thick.
It’s as simple as that!
Recipe Cost
All in all, this vegan eggs benedict recipe costs me about $1 more than making a traditional eggs benedict.
This recipe serves two and costs me approximately $11.50 CAD. The tofu eggs and tempeh bacon cost me roughly $9.20 vs about $6.75 for chicken eggs and Canadian bacon. The vegan hollandaise sauce however, only costs me about $1.30 instead of $3.15 for a traditional hollandaise with chicken eggs.
Since eggs benedict is such beloved brunch fare, we save a considerable amount by making this delicious brunch at home instead of buying it out. I love to serve it up with my Vegan Home Fries, fresh fruit, and even a light salad to complete the experience!
Let me know in the comments below if you try this recipe and how you like it! Make sure to use your leftover tofu scraps in a quick Tofu Scramble and if you love this benedict, you might also love my Vegan Quiche made with silken tofu!
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The Best Vegan Eggs Benedict
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Vegan eggs benedict with an easy & rich vegan hollandaise sauce, soft tofu “egg”, and “meaty” tempeh bacon. A perfect vegan brunch!
Ingredients
Tofu “Eggs”
- 454g medium firm tofu
- ¼ tsp kala namak, black salt (or table salt)
- ¼ tsp turmeric
- Pinch black pepper
- ⅛ tsp garlic powder
- 1 tsp nutritional yeast
- 1 ½ tbsp water
Tempeh “Bacon”
- 225g smoked tempeh*
- ½ tbsp olive oil
- 1 tbsp tamari (or soy sauce)
- 1 tbsp vegan worcestershire sauce (or more tamari)
- 1 tsp maple syrup
- 1 tsp liquid smoke
- ¾ tsp smoked paprika
- Pinch of black pepper
10 Minute Vegan Hollandaise Sauce
- 1 ½ tbsp vegan butter
- 2 tbsp white all purpose flour
- 1 cup plant milk of choice
- ¼ tsp kala namak, black salt (or table salt)
- 1 tbsp nutritional yeast
- Pinch of turmeric (up to ⅛ teaspoon for colour)
- Pinch of black pepper
- 1 ¼ tsp lemon juice
- ¼ tsp dry mustard powder
Additional Ingredients:
- 2 english muffins (or try my Portuguese bolos levedos)*
- Fresh chives for garnish*
- Serve with vegan home fries
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
The Vegan “Eggs”
- Marinate the tofu eggs as long as you can in order to get the best flavour to permeate the tofu (overnight if possible). *Watch the video below for a clear demonstration on how to prepare these tofu “eggs”!
- Medium firm tofu provides a texture most similar to egg whites but it is more delicate to work with than firm tofu. Drain any excess water from your package of tofu but don’t try and press water out of the tofu block because you risk breaking the tofu. You can pat the block dry if you wish.
- Cutting parallel with the short side of the block of tofu, slice the block into 4 rectangles of even width. This will ensure you get 4 tofu “eggs”. I like to round off the edges of the rectangles to make more of a circular or oval shape. You can use a small glass or jar as a guide. *Keep the discarded tofu and use it for a tofu scramble the next morning with any leftover hollandaise sauce and bacon!
- Make a few small cuts in the centre of the tofu “eggs” to help the marinade penetrate the centre. Don’t slice all the way to the bottom or through the sides of the egg. Think of it as cutting small air vents in the centre of the egg or scoring bread.
- Carefully transfer the tofu “eggs” to a shallow dish with a lid. You will find that holding them from the straight side (not the rounded cut side) will be more stable.
- Mix the marinade ingredients in a small bowl and pour the marinade over the eggs. Try to guide the marinade into those slits you cut in the egg if possible. Carefully turn the eggs in the marinade a couple of times to fully coat them. Leave the eggs in the marinade, cover, and refrigerate for as long as you can (preferably overnight).
- *If you don’t have time to let the eggs marinate you can skip to pan frying them and just pour the marinade over the eggs in the pan. They just won’t be quite as flavourful.
- Just before serving, heat a pan over medium low heat with a drizzle of oil or a bit of vegan butter. Transfer the tofu “eggs” to the pan and cook for 3-5 minutes on each side until slightly browned on the bottom and heated through.
The Tempeh “Bacon”
- I like to make square slices of tempeh bacon for the vegan eggs benedict so I start by cutting a rectangular piece from the tempeh that is about the width of my english muffins. I then slice that rectangle in half to create two squares. I then stand those tempeh squares on their side and cut 3 thinner squares. *You will only need 4 squares for the eggs benedict so don’t worry if any turn out thinner, you can choose the best 4.
- Slice the remaining tempeh into long thin slices and these you can serve on the side. *See photos in the blog post for reference.
- Mix the marinade ingredients in a bowl and turn the tempeh slices in the marinade. Allow the tempeh to rest in the marinade for at least 15 minutes but it can marinate for however long you marinate the tofu “eggs” and the flavour will be even stronger.
- When ready to serve, preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Remove the tempeh from the marinade and bake for 20 minutes turning half way through (you can brush the tempeh with any reserved marinade halfway through the baking time). *Alternatively, you can pan fry the tempeh for a few minutes on each side.
The 10 Minute Vegan Hollandaise
- Melt the vegan butter in a small saucepan over low heat until it just starts to sizzle.
- Slowly whisk in the flour and fully combine with the melted butter. Allow the flour to cook for 1-2 minutes.
- Slowly add the plant milk ⅓ cup at a time. Whisk constantly to avoid any clumps in the flour and create a smooth sauce.
- Stir in the remaining seasonings and cook on medium low until the sauce thickens, about 5 minutes. Stir constantly and make sure you scrape down to the bottom and along the sides of the pot so the sauce doesn’t stick.
- Once thickened, remove from the heat and keep warm until serving.
- *Alternatively, make the sauce ahead, cover, and refrigerate. Reheat on the stove or in the microwave before serving and add a bit more milk to thin the sauce again if it has thickened too much in the fridge.
To Serve
- Slice and toast the english muffins. Spread vegan butter over the toasted muffins if desired.
- Lay a square slice of tempeh bacon on top of a muffin.
- Then add a tofu “egg” on top of the “bacon”.
- Pour a generous amount of vegan hollandaise sauce over top and garnish with fresh chives.
- Serve alongside my vegan home fries, fresh fruit, and/or a light salad.
Notes
Approximate Cost: $11.50 CAD ($5.57 per serving). The tofu eggs and tempeh bacon cost me approx. $9.20 vs. $6.75 for 4 chicken eggs and 4 slices of Canadian back bacon. The vegan hollandaise costs me $1.30 vs. $3.15 for a traditional hollandaise with dairy butter and eggs. In short, this vegan version costs me about $1 more than making traditional eggs benedict and is considerably more cost effective than ordering this from a restaurant!
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Various
- Cuisine: American
Sheri
Best vegan eggs benedict we’ve made. Would love nutrition and calories listed.
Kathryn Alexandre
This is so great to hear! I’m glad you really enjoyed this recipe! And it’s good to know that you would appreciate the nutritional information. I haven’t focused on breaking down the nutrition facts for my recipes yet but it is something I will keep in mind going forward. Thank you so much for giving this one a try and for the lovely star rating!
Judy
We’ve been fortunate to have these made for us by Kathryn !! As big fans of Eggs Benedict, something my husband cooks, we were very impressed by this vegan option. We will be making this in our kitchen soon!
Thanks Kathryn
Kathryn Alexandre
Fantastic! I’m glad you liked them and want to give them a try at home. It was a pleasure to make them for you! Thank you Judy!
CH
Hi can you freeze this?
Kathryn Alexandre
hmm I actually haven’t tried freezing it but I think it would be alright. The consistency of the tofu will definitely change. I’m thinking it might become more sponge like and a little less silky. My hope would be that it would still hold together well enough for you to heat it on the pan but if you’re at all worried, you could use firm tofu instead of medium (I have at least frozen firm tofu and know that it won’t fall apart). The tempeh “bacon” and even the hollandaise should defrost fine for you. Let me know if you try it and how it works out for you!