I love Benedicts- it’s easily a favorite for Sunday brunch. Creating variations of a vegan Benedict has been a passion project this year. I’m working on making this one of my signature dishes!

For this weekend’s Benedict, I used silken tofu for the Hollandaise sauce, as I usually do. But I’m interested in created a silkier (and less thick) sauce in the future so will begin experimenting soon on other vegan Hollandaise sauce recipes.

Still, this Benedict creation was delicious!

Baked Parsley Tofu
I sliced a block of tofu and laid out the slices in a baking pan with oil and then generously sprinkled the slices with dried parsley and Seitenbacher vegetable broth (or alternately just use nutritional yeast and sea salt). Bake. This block of tofu was already well drained but if your block of tofu is straight out of water make sure to drain it well first.

Vegan Hollandaise Sauce
Blend all the following ingredients
1 package silken tofu
1 tbsp Turmeric
1 tsp sea salt
Juice of 1 lemon
1 tsp Dijon Mustard
1/4 cup olive oil
3 tbsp non dairy milk
2 tbsp nutritional yeast
Sprinkle of cayenne pepper

Sauteed Kale
1 bunch of kale, chopped and sautéed lightly with 2 tsp minced garlic. I also added in Liquid Amino Acids for a bit of extra flavor.

Set up
Toasted English muffins with  a slice of baked tofu, slice of tomato, topped off with kale, Hollandaise sauce and bits of vegan bacon. For this dish I used Sweet Earth Foods “Benevolent Bacon”

Serve and enjoy!

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