Breakfast Benedict

  By VegFest Colorado  ,

October 26, 2015

Think you have to stop eating old favorites when you change to a vegan diet? Absolutely not! This Breakfast Benedict is a great example.

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1 lb. firm tofu, drained

¼ cup low sodium soy sauce or Bragg Liquid Aminos

Eggless Hollandaise Sauce

2 T Earth Balance or other vegan margarine

1 cup finely chopped onion (about 1 small onion)

2 tsp. minced garlic

21 oz. silken firm tofu (a package of silken tofu is generally 12.3 oz., so use most of 2 packages)

4 T lemon juice

4 T white wine

2 to 3 tsp. prepared brown or yellow mustard

1 ½ tsp. seasoned salt (or to taste)

3 dashes cayenne pepper (optional)

2 tsp. EACH tahini and agave (optional)

¼ tsp. turmeric (optional)

Assemble the Benedicts

7 English muffins (14 halves), lightly toasted

1 bunch of spinach or kale washed, de-stemmed and steamed a few minutes (or use uncooked fresh baby greens)

2 or 3 large ripe tomatoes, cut into 14 slices.

avocado slices (optional)

sprouts (optional)



The night before, drain the excess water from the tofu and slice it across the width into 14 pieces.

Pat each piece dry and place in a single layer in a shallow glass pan.

Pour the Bragg’s or soy sauce over the tofu.

Cover the tofu, put it in the refrigerator and allow it to marinate overnight.

The next morning, brown the prepared tofu in a non stick skillet (you can use a small amount of oil if desired).

Set the tofu aside and keep warm.

Meanwhile, make the sauce or heat it if you made it the night before.

Eggless Hollandaise Sauce

Sauté the onion in the margarine until it is translucent.

Transfer the onion to a blender and add all the remaining sauce ingredients.

Blend until smooth, then heat in a pan until warm.

Assemble the Benedicts

Top each toasted muffin half with some spinach, a tomato slice and a piece of tofu.

Cover with about 3 tablespoons of sauce.

If desired, finish with freshly grated pepper and thin slices of avocado. Now sit back and enjoy!