Vegan Eggs Benedict
Rated 5.0 stars by 2 users
Category
Breakfast
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Vegan Tofu Egg Benedict with Creamy NOOCH IT! Hollandaise
Elevate your weekend brunch with this elegant Vegan Tofu Egg Benedict—layered with bold flavors and velvety textures. Crisp English muffins are stacked with vegan ham, sautéed greens, and perfectly golden tofu “egg” rounds seasoned with turmeric and black salt for that classic eggy taste. It’s all topped with a silky, lemony hollandaise sauce made from non-dairy milk and rich NOOCH IT! Cashew Grated Cheeze.
Garnish with fresh chives and a dash of smoked paprika for the ultimate savory bite. Whether you’re serving brunch guests or just treating yourself, this Benedict delivers decadence without the dairy.
Perfect for: vegan brunch spreads, plant-based breakfast-for-dinner, and elevated weekend meals.
Fun Fact: Eggs Benedict have a storied history, with Delmonico's in New York City laying first claim to the recipe in 1860. 1894, one of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick.
Ingredients
- 1 cup nondairy milk
- Juice of half a lemon
-
3 tbsp NOOCH IT! Cashew Parmesan
- 1 tbsp cornstarch
- 1/4 tsp turmeric powder
- 1/2 tsp mustard powder
- 1/4 tsp kala namak (black salt)
- 1/8/ tsp cayenne pepper
- 1/8 tsp salt (Add more to taste)
- 6 oz extra firm tofu
-
1 1/2 tbsp NOOCH IT! Cashew Parmesan
- 1 1/2 tbsp water
- 1 1/2 tbsp olive oil
- 1/4 tsp kala namak (black salt) optional
- 1/8 tsp turmeric for color
- Salt & pepper to taste
- 2 tsp olive oil
- English muffins
- Vegan ham thinly sliced (Or replace spinach for Benedict Florentine, or tomato)
- Cooked greens (Optional)
- Vegan mayo
- Chopped chives
- Smoked paprika
Hollandaise
Tofu Eggs
Benedict Assembly
Directions
Vegan Hollandaise
- Add all ingredients to a small pot and mix to combine
- Bring to a boil and cook until thickened about 3-5 mins
- Taste and season with salt, NOOCH IT!, and cayenne to taste
- Thin with nondairy milk or water to desired consistency
Tofu Egg
- Cut tofu into 1/4 inch thick slices
- Using a round cookie cutter, cut into rounds
- Mix NOOCH IT!, water, olive oil, black salt, and turmeric in a small bowl
- Add your tofu rounds and coat each side, let sit for 15 mins to marinade
- After marinating, season both sides of the tofu with salt and pepper
- Heat a medium pan over medium high heat with 2 tsp olive oil and fry the tofu rounds until golden brown on both sides
Recipe Note
Place toasted half of an English muffin on a plate, spread an even layer of vegan mayo, plant-based ham or topping of your choice, tofu egg, and pour on the hollandaise sauce. Garnish with chives and smoked paprika. Enjoy!
