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eggs-benedict-recipe

Vegan Eggs Benedict

A delicious vegan twist on the classic Eggs Benedict.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 block Firm tofu sliced into ½ inch thick pieces
  • 2 pieces English muffins split and toasted
  • 1 cup Spinach fresh

Hollandaise Sauce

  • 1 cup Cashews soaked overnight
  • 1 tablespoon Lemon juice
  • 1 tablespoon Nutritional yeast
  • ½ teaspoon Turmeric
  • ½ teaspoon Salt
  • ½ cup Water

Instructions 

  1. 1. Blend all hollandaise sauce ingredients until smooth.
  2. 2. Cook tofu slices in a skillet until golden brown on both sides.
  3. 3. Toast the English muffins.
  4. 4. Assemble: Place spinach on each muffin half, top with tofu, and drizzle with hollandaise sauce.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 5mg

Keywords

Eggs Benedict, Vegan
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