Vegan Eggs Benedict with Avocado

Start your day off right with this Vegan Eggs Benedict with avocado – made to perfection with seasoned tofu and homemade vegan hollandaise sauce.

 

SERVES 4

Equipment needed: small saucepan, whisk, frying pan/skillet, chopping board, chefs knife

Total Time: 30 minutes

 

Ingredients:

 

Tofu Benedict

  • 2 English Muffins
  • 1 large tomato, cut into slices
  • 8 oz firm tofu
  • 2 tablespoon avocado oil
  • salt and pepper
  • 1-2 teaspoons nutritional yeast
  • a small handful of mixed greens • 1 small avocado
  • hollandaise sauce, recipe follows

 

Vegan Hollandaise Sauce

  • 2 tablespoon vegan butter, I use Earth Balance • 1 tablespoon all-purpose flour
  • 1/2 cup unsweetened non-dairy milk
  • 1 tablespoon + 1 teaspoon nutritional yeast
  • 2 teaspoons lemon juice, to taste
  • salt and pepper
  • pinch of cayenne

 

Method:

  1. To make the Hollandaise Sauce, place vegan butter in a small saucepan and bring it to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a boil, whisking frequently, until sauce begins to thicken (about 1-2 minutes). Remove from heat and add nutritional yeast, lemon juice, and seasoning. Stir together. Set aside.
  2. Next, make the tofu. In a cast-iron skillet, heat avocado oil over medium heat. Slice tofu 1/2 inch thick and sprinkle each side with nutritional yeast, salt, and pepper. Place tofu in a pan with hot oil and pan-fry on each side for about 4-5 minutes, until browned. Remove from heat.
  3. Slice the English muffin in half and toast. Top each muffin with a small number of mixed greens and one tomato slice each. Place pan-fried tofu atop each tomato and smother with Hollandaise Sauce. Finish with sliced avocado and serve immediately.