Vegan Tofu Benedict

January 31, 2018

This tofu benedict is a delicious easy 15 minute breakfast. If you’re plant-based or have an egg allergy and are craving eggs benedict, this dish will hit the spot!

This tofu benedict is vegan and gluten free, and only takes 15 minutes to make. This is a delicious, super easy vegan breakfast the whole family can enjoy. For those of you following a plant-based diet suffering from eggs bendict withdrawal, this is your lucky day! This tofu benedict is seriously delicious.

This amazing recipe comes from the Real Food, Really Fast cookbook by my sweet friend, Hanna Kaminsky.

If you’re looking for super easy and flavorful plant-based recipes that all take less than 15 minutes to make and even less time to devour, this book is going to be come your bible. It can be challenging to serve up quick meals without compromising flavor or nutrition. But, Hannah has delivered some epic creations in this book.

Some of my faves include: chia seed congee, pumpkin spice latte French toast, tofu shakshuka, tempeh fries, wasabi pea fritters, grilled Caesar salad, pho king salad, seared watermelon nicoise salad, thai-style zucchini ribbon salad, chickpea mulligatawny, exploded wonton soup, instant kimchi noodle soup, silky matcha miso soup, spinach and artichoke soup, daikon scallop skewers, grilled bananas foster kebabs, mango crème brulee, and s’mores baked Alaska!

Is your mouth watering yet?! Or, maybe you’ve already furiously snagged your copy on Amazon. I struggled to pick just one recipe to share today. But, settled on this vegan tofu benedict out of sheer curiosity. I wasn’t an eggs benedict fan when I ate eggs, and I was skeptical about whether this recipe could get me on the benedict band wagon. One word: CONVERTED.

I’m not even going to attempt to do this recipe justice with my pathetic attempt at narrative. I’m going to share what Hannah wrote in her headnote:

“Twists on the beloved eggs benedict are as diverse as the eaters that happily eat them up, but this particularly green tower of plant-based breakfast delights will surely rise to the head of the class. Top marks go to its star ingredients: avocado, asparagus, and arugula. A smart trio that freshens up the typically meat-heavy affair, smoky stalks of tender-crisp asparagus take the place of bacon, while rich avocado hollandaise sauce adds a certain decadence that could make butter blush. Offset by the pepper bite of arugula, slabs of protein-packed tofu take on the unmistakable essence of boiled eggs, given away only by their unmistakable rectangular shape. Bringing together such a masterpiece early in the morning may seem like a complex equation, but each individual component is ingeniously designed for maximum efficiency. If the first meal of the day ever tests your patience, bust out this brilliant formula for a guaranteed high score.”

Adorable head note.

In addition to epic recipes, Hannah also shares some amazing time saving tips (who doesn’t need those?), her go-to kitchen equipment, and ingredient staples, as well as including handy conversion and equivalents charts.

Snag your copy of Real Food, Really Fast, and learn more about Hannah Kaminsky.


Vegan Tofu Benedict

This tofu benedict is vegan and gluten free, and only takes 15 minutes to make. This is a delicious, super easy vegan breakfast the whole family can enjoy. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tess Masters


Tofu Egg Patties:

Avocado Hollandaise Sauce:

Smoky Asparagus:

For Assembly:

  • 4 gluten-free English muffins, split and toasted 
  • 3 to 4 ounces baby arugula
  • 1/4 cup flat-leaf parsley, finely chopped


  1. To prepare the eggless tofu patties, take your tofu slices and blot them lightly with paper towels to remove the excess moisture on the surface. Combine the nutritional yeast, onion powder, black salt, turmeric, and pepper in a small dish, and dredge the tofu in the mixture, coating on all sides as thoroughly.
  2. In a large skillet over medium-high heat, warm the oil, and gently add the slices of tofu in one even layer, making sure that all pieces make full contact with the bottom of the pan. Cook for 2 minutes without moving them, and then flip, cooking for another minute or two on the opposite side, until lightly golden around the edges. You're not looking for a hard sear here, but a tender crust that will help the seasoning to stay put. Remove the patties and set them aside.
  3. Meanwhile, quickly throw together the hollandaise by tossing all the ingredients, except for the oil, into your blender or food processor. Puree on high speed, pausing as needed to incorporate everything into a smooth blend. Slowly drizzle in the oil with the motor running to fully emulsify the mixture.
  4. Once the tofu is out of the pan, tap out any browned pieces of crust that might remain and return the pan to the stove. Sauté the asparagus in olive oil for a minute before adding in all the remaining liquid ingredients at once. Stir thoroughly to combine, tossing the asparagus to coat. Continue stirring periodically until the vegetables are bright green and fork-tender. There may still be some excess marinade that hasn’t fully absorbed; drain if necessary.
  5. To assemble, place two halves of toasted English muffin on each plate and top each with a handful of arugula. Place a tofu egg patty on top next, followed by a layer of smoky asparagus, lining up as many stalks as will comfortably fit in a row. Finish the whole thing with a generous spoonful of avocado hollandaise sauce and a sprinkle of chopped parsley.

Recipe Notes

Recipe and photo from Real Food, Really Fast by Hanna Kaminsky