Breakfast benny’s are a classic morning meal that I always see on restaurant menus. From smoked salmon to spinach, there’s so many variations – but where’s a benny for the vegans when we need one?! We deserve ridiculously comforting breakfasts, too. Well, just call me the vegan breakfast hero cause I’ve come to the rescue with this amazing recipe: tofu benny with vegan hollandaise. You won’t even realize (or care) that there’s no eggs on this bad boy.
I’ve also had plenty of vegan hollandaise sauces in my time. Some have come close, but none have been perfect. However, after much experimentation and trying to remember what I’ve done time after time while I usually improvise over the stove, I think I’ve got it here at hot for food. It’s creamy, drizzles perfectly over your english muffins, and I bet you’d never guess it’s made from almonds! That’s just some of the sorcery that goes on behind the scenes in my kitchen. Tofu benny with vegan hollandaise is served!
And remember, you can add whatever other toppings you want to this beautiful benny! Avocado, coconut fakin’ bacon, extra veggies, you name it. There’s endless possibilities for you to discover! Whatever you stack up, it’ll look extra appetizing smothered in that creamy hollandaise… totally camera-ready for an IG brunch pic!
Whether you serve this at the crack of dawn or for a lazy Sunday brunch, my recipes go better together! Grab your blender and pair it with the team green smoothie for a fresh start to your day.
tofu benny with vegan hollandaise
This will become part of your regular weekend brunch rotation, guaranteed!
vegan hollandaise sauce
- 1/2 C sliced raw almonds
- 1/2 C unsweetened nondairy milk (or substitute water)
- 1 tbsp coconut oil (or vegetable oil)
- 1 1/2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp ground mustard
- 1/4 tsp turmeric powder
- 1/4 tsp sea salt
- 1/4 tsp white pepper
- 1 package smoked tofu (such as Sunrise Soyganic or Wildwood)
- 2 tsp coconut oil
- 5 to 6 C baby spinach
- 4 tomato slices
- 2 whole wheat english muffins
For the hollandaise sauce, place all the ingredients in a high-powered blender and combine until really smooth. You need to let it blend until the oil starts to emulsify the mixture and it becomes very creamy.
Heat the sauce over the stove in a small sauce pan for a few minutes to warm just before serving. If you overheat it, it will thicken too much. If that happens just add a bit more water or milk to thin it out.
For the benny, cut the brick of smoked tofu into quarters. Heat a non-stick pan or cast iron skillet over medium heat, add the coconut oil and fry the smoked tofu on either side until lightly browned or crisp and heated through.
Remove the tofu from the pan and add the spinach. Sauté it for a few minutes until wilted and cooked through, but still bright green in color.
Toast your english muffins while you're frying the tofu and spinach.
To assemble, you can add vegan butter to your english muffins if desired. Place some spinach on top, then a fresh tomato slice, a piece of smoked tofu, and then smother with hollandaise sauce.
Feel free to improvise this recipe however you like! If you don't have smoked tofu ready-made where you live, you can use medium or firm tofu and season to your liking. Adding mashed avocado or avocado slices, grilled tomato slices, home made coconut fakin' bacon, or Field Roast Sausage heated and sliced or crumbled is also nice. The vegan benny is yours to discover!