Decidedly Delicious Vegan Benedict




Introduction: Decidedly Delicious Vegan Benedict

Brunch on lazy Saturday afternoons often becomes the most relaxing and enjoyable part of the week. The thought crosses everyone's mind, "I wish I could live like this all the time!" But after a day of sugary, syrupy pancakes and cheesy, gooey eggs - we all are anxious to consume all of the leafy greens in sight. But what if we could indulge in both the pleasure of tasty brunch food while feeling great about our bodies? 

This recipe ventures into an area of healthy cooking that most people tend to avoid: the chamber of tofu! Some people avoid using tofu because it looks and feels funny - and it does, at first - but at least you don't have to pull the guts out of a chicken cavity or cut the fat off of a cut of cow :p  Most people, however, just don't have the first clue as where to start. For this reason, I have included many, many, many pictures. I now dare everyone who has never cooked with tofu before to try this recipe!

Enjoy this Benedict recipe for 2 people :)

Though I've broken this recipe down into three parts, here is a compiled list for easy viewing. 

Tofu Portion
1/3 block extra-firm tofu, sliced horizontally off the block (4 slices)
4 Tbs soy sauce
2 Tbs rice vinegar
extra virgin olive oil

Hollandaise Sauce
1/2 cup silken tofu
2 Tbs lemon juice (or half a lemon)
1 1/2 Tbs nutritional yeast
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp tumeric (for color)
2 cloves garlic, minced
2 Tbs extra virgin olive oil

Everything else
4 English Muffins
2 handfuls of spinach
4 slices of mock bacon or ham (I used Tempeh bacon by Tofurky brand)
extra virgin olive oil
salt and pepper
Some fruit to go on the side

Step 1: Hearty Benedict


A note on doubling this recipe: To make this recipe for 3-4 people, double the tofu, the spinach, the muffins, and "bacon". In my experience, I was able to make this the next day and use the left over hollandaise sauce. 

Tofu (Think of this portion as the poached egg)

- About half a block of Extra firm tofu, cut into 4 slices. (See Picture) 
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- cracked black pepper
- 2 tablespoons olive oil 

1. Drain and press the tofu. (See pictures)

2. Set on a plate and let soak in soy sauce/rice vinegar marinade for 15-20 minutes. 

Meanwhile, go onto the next step... 

Step 2: Hollandaise Sauce

So here is some hearty comparisons between true hollandaise sauce (which is made mostly of egg yolk and butter) and this hollandaise sauce: 

Hearty Sauce vs. The real deal (per serving)

calories: 73 vs. 231.665

protein: 3 g vs. 1.609 g

total fat: 5.5 g vs. 25.271 g

saturated fat: 0.5g vs. 15.39 g

carbs: 5g vs. 0.761 g

cholesterol: 0mg. vs. 165.89 mg

sodium: 206 mg vs. 167.57 mg

fiber: 2g vs. .0203 g

sugar: 1g vs.  0.19 g

Hollandaise Sauce

-1/2 c. silken tofu
-2 tbs. lemon juice
-1.5 tbs. nutritional yeast
-1/2 teaspoon salt
-1/8 (dash) teaspoon cayenne pepper
-1/8 (dash) teaspoon tumeric (for color)
-2 cloves garlic, minced
-2 tbs. olive oil

1. Measure 1/2 c. of the silken tofu, and transfer to a microwave safe bowl. It is not necessary (or practical) to press the tofu. Store the remaining tofu in the same way that you stored the tofu in the last step. 

2. Microwave the tofu for 30-45 seconds, or until the tofu is warm/hot. 

3. Transfer to a food processor or blender and add the remaining ingredients. Blend thoroughly. 

Step 3: Back to the Tofu!

The tofu should be well marinated by now!

Line a baking sheet with tin foil. 

Crack pepper onto the tofu while it is still in the marinating dish. Place the tofu on the tinfoil with the cracked pepper side touching the tinfoil, and crack some more pepper on the top side. This is the easiest way to make sure you get cracked pepper on both sides of the tofu. 

Drizzle about half a tablespoon of olive oil on top of each slice of tofu. You really don't need too much.... 

Place in the oven at 400 degrees F to bake for 20 minutes.

Step 4: While the Tofu Is Baking....

Heat up a pan and drizzle about half a tablespoon of olive oil around in it. (Not too much!!!)

Grab a couple of handfuls of spinach and toss them in the heated pan. Throw in a dash of kosher salt midway through, and crack some pepper over it...  

Wilt the spinach. It will drastically decrease in size.... 

Cook some "bacon", or any meat free "meat" of choice. I prefer the Tofurky brand Tempeh smokey maple bacon. It doesn't take long. Be careful not to cook it too long or it will dry out...

Where there is 5 minutes left on the timer for the tofu, slip in two english muffins cut in half.

Step 5: You're Almost There!

Beep    Beep    Beep 

Take the tofu and english muffins out of the oven. 

Lay "meat" of choice on top of the english muffins. 

Lay a piece of tofu over the "meat"

The wilted spinach and sauce could be put on, or added by guests... 

Add some fresh fruit to the plates. 

Best shared with lovers, family and/or friends :)

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    10 years ago on Step 5

    This looks & sounds just delish! I do eat some meat, but am developing a real distaste for it--not sure why, but i figure there are some pretty good reasons to go veg. There's health, economy, and the fact that I'm beginning to dislike eating creatures with faces. For that matter, I'm trying to lose weight, and that's a lot easier on a veg diet. I salute you and your creative benedict!


    Reply 10 years ago on Introduction

    You should definitely try it! I have no fear when cooking this meal for my meat eating friends that there will be left overs - they gobble it up! Tofu feels scary at first because we didn't grow up watching our parents cooking it, and some part of us thinks to ourselves, "if I never saw this growing up, it's probably because it's weird or hard to prepare or something". I think it's great because it is so versatile! It goes so well with so many things. And knowing that it's not loaded with saturated fat helps me to feel good about myself after a tasty, filling meal (instead of gorged :]) Good luck!


    Reply 10 years ago on Introduction

    Actually, I love tofu in its many incarnations, & my hub & I have veg meals several times weekly (he had a heart attack a couple years ago & we have really changed our eating habits bigtime). I know just what you mean about not feeling gorged. Honestly, we are transitioning to a veg lifestyle--it's mostly a matter of using up what's in the freezer, because neither my hub nor I can abide waste. But once it's gone, we will be veg-eaters full time. Our daughters are both vegetarian, & our granddaughters are being raised the same way. They are beautiful, vibrant & healthy ((both daughters & "grannies"--how's that for a testimonial for the vegetarian lifestyle.


    10 years ago on Introduction

    Tofu looks and feels funny? Not to me,it's the taste that sucks @$$


    Reply 10 years ago on Introduction

    It doesn't taste like anything until you add flavors to it....


    Reply 10 years ago on Introduction

    Your tastebuds are dead. It has an after taste that lasts for days.You add stuff to it to kill the taste.And I like fresh soybeans ...soymilk the good stuff has added sauce is pungent but good if the flavors are balanced.Tofu = yuck