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Vegan Eggs Benedict

5 from 2 votes

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This Vegan Eggs Benedict recipe the perfect weekend brunch dish! Crispy English muffins piled high with vegan ham, scrambled tofu, and slathered in creamy vegan hollandaise sauce. You’ll be saying “yum” with every bite!

Plate of vegan eggs benedict, potatoes, and greens, with cup of chopped chives and bowl of potatoes in background.

Are you ready for an amazing vegan brunch? You’re going to fall in love with this vegan eggs benny! It’s perfect for special occasions, or to make any weekend delicious!

The hollandaise sauce is so creamy and luscious, you’re going to want to put it on everything! In addition to this recipe, we also enjoy it drizzled over our breakfast potatoes and our steamed vegetables.

The vegan ham can be made in advance, sliced and frozen, so you can enjoy it with your breakfast any time you want. (It’s also great in sandwiches and on pizza!)

As long as you have the vegan ham made in advance, this recipe comes together very quickly!

What is eggs benedict?

Eggs benedict is two English muffin halves topped with Canadian bacon, a poached egg, and hollandaise sauce. Virtually none of that is vegan. But I’ve managed to change out some ingredients to create the most delicious vegan eggs benedict!

Using tofu for eggs, seitan ham for the Canadian bacon, and a lemony tofu cream sauce for the hollandaise, you can have a decadent plant based breakfast or brunch any time you want.

What do I need to make vegan eggs benedict?

For the vegan hollandaise sauce, you need:

Ingredients for vegan hollandaise sauce.
  • Raw cashews
  • Nutritional Yeast
  • Lemon juice – fresh squeezed lemon juice is best, but bottled will also work.
  • Dijon mustard
  • Turmeric – gives the sauce its yellow color
  • Garlic Powder
  • Black salt (kala namak) – this Himalayan salt has a high sulfur content which gives this sauce an “eggy” flavor
  • Salt
  • Cayenne pepper

For the tofu egg, you need:

Ingredients for scrambled tofu
  • Tofu – I usually use extra firm tofu for this recipe, but have also used firm tofu. There is no need to press the tofu. Just drain out the excess water – the rest of the water will evaporate as you cook the tofu.
  • Nutritional yeast – this adds a nice umami taste to the dish, as well as a hint of cheesiness
  • Kala Namak (black salt) – even though it is called black salt, it it actually pink in color.
  • Turmeric – gives the tofu the yellow color. This spice also has some wonderful anti-inflammatory properties.
  • Diced onion – I use yellow onion, but other colors are fine
  • Onion powder, garlic powder, cumin, and black pepper – for flavoring

To assemble the vegan eggs benedict, you need

  • Vegan English muffins
  • Vegan Ham

How to make vegan hollandaise sauce

Hollandaise sauce in sauce pan before cooking.
Pot of hollandaise sauce with sauce pouring from spoon.

Soak the cashews by pouring boiling water over them and letting them sit for 20 minutes. If you have a high speed blender, you can skip the soaking step.

Place the drained cashews and all the remaining ingredients in a blender and blend until smooth.

Pour the sauce contents into a small sauce pan and bring to a boil over medium heat, stirring constantly.

How to make vegan egg

Many recipes for vegan eggs benedict use a round or square slice of seasoned and fried tofu to replace the poached egg. I’ve chosen to use some scrambled tofu, as I like the flavor to be more incorporated into the tofu.

Tofu and seasonings added to pan of sauteed diced onions.
Tofu scramble in non stick skillet.

Saute the onion in a non stick skillet, adding a bit of water if the onion starts to stick.

Squeeze a bit of the water out of the tofu, but it is not necessary to press it. The liquid will absorb while cooking the tofu.

Crumble to tofu into the pan with the onion. Add the seasonings and stir to combine. Cook until the tofu is hot and the liquid is absorbed.

How to assemble the vegan eggs benedict

Closeup image of vegan eggs benedict.

Toast the English muffins and place them open faced on a plate.

Lightly saute the slices of ham, and then place a slice on each muffin half.

Place a scoop of the scrambled tofu on top of the ham.

Drizzle each with the hollandaise sauce.

Top with paprika, fresh dill, chives, or other garnish of your choice.

Variations

  • Instead of vegan ham, you can add vegan breakfast sausage to your eggs benedict.
  • Add some fresh or sauteed greens like spinach or kale.
  • Add some sliced avocado or some tomato slices.
  • Instead of the scrambled tofu, bake my Vegan Frittata in muffin pans and use a mini frittata on you eggs benedict.
  • Add some steamed or grilled asparagus.

What goes with vegan eggs benedict?

Plate of vegan eggs benedict with steamed kale and roasted potatoes.

I like to serve this dish with some fresh fruit, some breakfast potatoes, some steamed broccoli, or some sauteed kale.

Frequently asked questions

Can this recipe be made ahead of time?

Each of the parts of the recipe can be made in advance. Then you can simply toast your English muffins, heat the tofu scramble, vegan ham, and hollandaise sauce, and assemble the tofu eggs benedict right before serving. You definitely want to make the ham at least a day in advance.

How do I store leftovers?

Store the hollandaise sauce in a jar and the scramble tofu in an air tight container. Both can be stored in the refrigerator for up to 5 days. The vegan ham can be refrigerated for 5 days, or frozen for up to 3 months. I recommend slicing the ham before freezing.

Can this vegan eggs benedict be made gluten free?

The tofu eggs and the hollandaise sauce are already gluten free. Gluten free English muffins or other gluten free bread can be used. If you are unable to find a gluten free vegan ham, substitute it with another topping like tempeh bacon, sliced tomatoes, or other veggies.

More vegan breakfast recipes:

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Closeup image of vegan eggs benedict.

Vegan Eggs Benedict

Teresa Sklenicka
This Vegan Eggs Benedict recipe the perfect weekend brunch dish! English muffins with vegan ham, scrambled tofu, and creamy vegan hollandaise sauce.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 342.4 kcal

Ingredients
  

Hollandaise Sauce

  • cup raw cashews
  • 1 cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric
  • teaspoon black pepper
  • pinch cayenne pepper

Tofu Egg

  • ½ medium yellow onion diced
  • 14 – 16 ounces firm or extra firm tofu
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon black salt

Assemble

  • 4 whole wheat English muffins
  • 8 slices Vegan Ham

Instructions
 

Hollandaise Sauce

  • Soak the cashews in boiling water for 20 minutes, then drain. The soaking is not necessary if you have a high speed blender.
  • Place the cashews and all the remaining hollandaise sauce ingredients in a blender and blend until smooth.
  • Pour the sauce into a small sauce pan and cook over medium heat until the sauce comes to a boil. Stir constantly to keep the sauce from scorching and becoming lumpy.

Tofu Egg

  • In a non-stick skillet, saute the onion in a small amount of water until it becomes translucent. Add additional water if the onion starts to stick.
  • Squeeze a little of the water out of the tofu. It's not necessary to press it. Crumble it into the pan of sauteed onion.
  • Add the seasonings and stir to combine.
  • Continue cooking until the tofu is heated through and the liquid is absorbed.

Assemble the Tofu Benedict

  • Toast the English muffins.
  • Place two English muffin halves on each plate.
  • Top each English muffin half with a slice of vegan ham, a scoop of the tofu egg, and some hollandaise sauce.
  • Garnish as desired with chopped chives, fresh dill, paprika, black pepper, or a dash of cayenne pepper.

Nutrition

Calories: 342.4kcalCarbohydrates: 417gProtein: 26.9gFat: 9gSaturated Fat: 1.1gSodium: 867.8mgPotassium: 400.72mgFiber: 7.8gSugar: 7.9gVitamin A: 24.87IUVitamin C: 2.57mgCalcium: 370.5mgIron: 5.15mg
Keyword Breakfast, Brunch, Tofu
Tried this recipe?Let us know how it was!

By on September 3rd, 2022

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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