Plant-Based Tofu Benedict

Start your day with a plant-based twist on a classic brunch favorite! Golden tofu patties smothered in naturally buttery avocado hollandaise sauce gives you all the indulgence of traditional eggs benedict, without any animal products. Perfect for a weekend brunch, breakfast in bed, or anytime you want to impress with a wholesome, nostalgic dish, this foolproof combo never misses.

Prep Time15

Cook Time11

Total Time26

Servings: servings

Calories: 297kcal

Author: Hannah Kaminsky

Ingredients

Tofu Egg Patties

14 ounces extra-firm tofu drained and cut crosswise into 8 slices
3 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon ground tumeric
1/4 teaspoon black salt (kala namak)
1/4 teaspoon ground black pepper

Avocado Hollandaise Sauce:

1 large ripe avocado
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon white miso paste
1/4 cup water

To Assemble:

4 whole wheat or gluten-free English muffins split and toasted
3-4 ounces mixed greens or baby arugula
2 medium tomatoes thinly sliced
2 tablespoons fresh parsley or chives minced

Instructions

To make the tofu eggs, cut the tofu crosswise into 8 slices, each one roughly the shape of a deck of cards. Blot them lightly with paper towels to remove a bit of the excess moisture on the surface. Combine the nutritional yeast, onion powder, turmeric, salt, and pepper in a small dish. Dip the tofu into the seasoning mixture, coating all sides as thoroughly as possible.
Place the tofu slices on an air fryer rack lined with foil. Make sure none are overlapping. Air fry at 370℉ degrees for 10 minutes, until lightly golden around the edges. You're not looking for a dark brown sear here, but a tender crust that will help the seasoning to stay put. Remove the patties and set them aside.
Prepare the hollandaise by combining the avocado, lemon juice, mustard, vinegar, miso, and water in your blender or food processor. Blend on high speed, pausing as needed to incorporate everything into a smooth blend. It should be thick but pourable, much like pancake batter.
To assemble each serving, place two halves of a toasted English muffin on a plate and top with a handful of greens. Place tomato slices on top, followed by tofu egg patties. Finish with a generous spoonful of avocado hollandaise sauce and a pinch of freshly chopped parsley, if desired.

Notes

Serving suggestions: Serve with roasted or air-fried baby potatoes, sautéed asparagus, fresh fruit, or a mixed greens salad for a complete brunch plate.

Don’t let a lack of English muffins hold you back! You could just as well toast up bagels, biscuits, or slices of bread for the base.

Notes: Kala namak, AKA “black salt,” is what gives many vegan egg dishes that distinctive sulfurous taste. You can find it online or in Indian specialty stores. Feel free to omit or substitute regular table salt if you’d prefer a less eggy overall flavor.

Traditional eggs Benedict often feature some sort of meat, such as bacon or ham; this version takes a more veggie-forward approach, but if you’re craving a bit more of that umami richness, try sprinkling your tomatoes with a pinch of smoked paprika and/or adding some sliced and sautéed shiitake mushrooms.

Nutrition