Vegan Benedict with homemade Hollandaise definitely is the king of any breakfast or brunch. Marinated tofu to give you the “eggy” experience, layed on a slightly toasted brioche bun and topped with a creamy and smooth homemade vegan Hollandaise sauce. Sounds like a dream, doesn’t it?
If there’s something I like more than breakfast it’s brunch. The late and slow routine on the weekends where you get to cook something fancier than usual. Just perfect. I think a lot of you would agree with me that egg benedict is a star of brunches. It is tasty, flavorful, nutritious, and not so complicated no make. But just because you give up on eggs it doesn’t mean you need to say goodbye to egg benedict. Luckily, a plant-based diet is such a versatile one, that you can find alternatives for almost everything. In this particular recipe a poached egg is replaced with marinated tofu, and speaking about the sauce you won’t even notice that the eggs aren’t there.
PREPARING THE TOFU
Since tofu is replacing the poached egg in this vegan benedict recipe you still want it to taste similar to an egg. In this case, the back salt aka Kala Namak comes to the rescue. It is very popular among vegan savory cooking as it gives that “eggy” flavor. Since there is no yolk also, I used turmeric powder to get a yellow color. Slice tofu into four even pieces, brush with olive oil, and rub it with mixed spices: turmeric powder, onion powder, garlic powder, paprika powder, black salt and black pepper. Let it marinate for 15-20 minutes.
HOMEMADE HOLLANDAISE SAUCE
Opposite to the original recipe, this vegan Hollandaise sauce has no eggs inside. However, you won’t even notice and it is still creamy and has that hint of the egg flavor, thanks to the black salt magic. The dairy products such as butter and cream are easily replaced with vegan butter and vegan cream. Keep the heat on medium while making the sauce and always continue to stir it, so that no lumps would form. It is best to serve the Hollandaise sauce straight after making it while hot. But you can keep it in the glass jar or sealed container inside the fridge for two days. It will become thicker and the fat from ingredients might become a bit separate. Add a splash of hot water and stir it well, and it is good to be served again.
ASSEMBLING VEGAN BENEDICT WITH HOMEMADE HOLLANDAISE
Put the brioche buns inside the oven and toast them slightly. Put spinach on top, and add a fried tofu fillet. Add a couple of spoons of vegan Hollandaise sauce. Sprinkle with sesame seeds, spring onions, or other microgreens.
Vegan Benedict with homemade Hollandise
Equipment
- Pan
- Oven
Ingredients
- 400 g plain firm tofu
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black salt (Kala Namak)
- pinch of black pepper
- 2 tbsp olive oil (for marinating)
- 4 piece brioche buns
- 40 g spinach (washed)
- 2 tbsp olive oil (for frying)
- sesame seed, spring onions or other micro greens to garnish
- 8 tbsp Hollandaise sauce
Instructions
- Mix all spices together including the black salt.
- Slice tofu block into four even pieces.
- Brush each piece with olive all covering all sides and rub with spices mix evenly.
- Leave to marinate for 15-20 minutes.
- Preheat the pan with 2 tbsp of olive oil.
- Fry tofu pieces for about 5 minutes each side.
- Slighty grill brioche buns inside of the oven. Don't burn it.
- Assemble vegan benedict in this order: brioche bun, spinach, fried tofu and top it with two spoons of homemade Hollandaise sauce.
- Repeat with the same with all buns.
- Garnish with sesame seeds, spring onion, or other microgreens of choice.
Vegan Hollandaise sauce recipe is written in a recipe card below.
Vegan Hollandaise sauce
Equipment
- Small pot
Ingredients
- 40 grams vegan butter (I use Naturli vegan block)
- 1 tbsp white flour
- 120 ml vegetable broth
- 100 ml vegan double cream (I use Flora Professional double cream)
- 1 tbsp yellow mustard
- 1/2 tbsp nutritional yeast
- 1 tspn turmeric powder
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/3 tsp black salt aka Kala Namak
- pinch black pepper
Instructions
- In a small pot melt the butter on medium heat.
- Add flour and mix it to form a paste.
- Stir in mustard, vegetable broth and vegan double cream.
- Mix it well by using handy egg whisker not to form any lumps.
- Add turmeric powder, garlic powder and black pepper.
- Pour in lemon juice and mix the sauce.
- Turn of the heat and mix in the black salt.
- Serve while hot.
Why don’t you try my vegan quiche recipe? It is a delicious plant-based recipe, packed with protein, vegetables, and a puff-pastry base.