Smoked Tofu Benedict

Oh my goodness lovelies, I have missed my blog so much! Hope everybody is well and good. I was thinking about my lovely readers the other day, and how I would love to share my favourite brunch recipe with everyone. I have really been enjoying my fair share of benedicts lately. It’s funny, because as a kid (and before going vegan), I was totally repulsed by eggs benedict. I thought hollandaise sauce looked like a bland gross mess, and refused ever to try it! However, when I saw the beautiful, creamy sauce featured in this VegNews recipe sometime last year, I knew I had to try it for myself!

The Hollandaise in the recipe I’m about to post is very much inspired by the VegNews recipe, but with quite a few adjustments… However, I am always a little lazier with the rest of my components, so this recipe is really nothing fancy. Try it out!

Yum, yellow hollandaise goodness!
Yum, yellow hollandaise goodness!


Hollandaise Sauce:
1/4 cup vegan margarine
1/4 cup flour
2.5 tbsp water
2.5 tbsp lemon juice
1.5 cups coconut or soy milk
2 tbsp nutritional yeast
1 tsp your favourite mustard
1 tsp garlic powder
1/2 tsp onion powder
dash of turmeric for colour
dash salt
dash pepper

Lemon Garlic Kale:
1/2 head kale
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp braggs
1 clove garlic, minced
1 tbsp nutritional yeast

English muffins, toasted (serves up to four folks)
1 brick smoked tofu, sliced (I am lazy and never feel like smoking it myself)
Green onions (sliced, for garnish if desired)
Dash of paprika (for garnish, if desired)

In a small saucepan on medium heat, melt down Earth Balance. Add non-dairy milk, water, and lemon juice. Whisk in flour, turmeric, garlic, and onion powder and cook until thick sauce has formed. Lower heat, and allow to simmer for 10 minutes, stirring often.
Once removed from heat, whisk in nutritional yeast, mustard, salt and pepper!

In the meantime…
Heat oil in sauce pan, and pan fry smoked tofu slices until a little brown on each side. You want enough slices to put one or two on each side of your english muffins.

Heat oil in sauce pan, and add kale and minced garlic. Douse with lemon juice and brags and cook until kale is simultaneously wilted, with a little bit of a crisp to it! Toss nutritional yeast in for the last 30 seconds.

Awesome! Now, place your toasted english muffins on your plates, and slab some margarine or coconut oil on them if desired- depending how indulgent you are feeling!

Next, place a little kale on each side, then stack on your slices of tofu. Top everything with a hearty serving of hollandaise sauce. I also like to garnish with a few green onions for colour and a dash of paprika! I love serving this dish with breakfast potatoes and also smothering that in hollandaise as well. Then, if I have any leftover sauce, I use it on my tofu scrambles the following day if I haven’t run out yet. Seriously such a great, multi purpose creamy sauce of goodness!

7 Comments Add yours

  1. Awesome. Can’t wait to try your version of a tofu benedict.

  2. These are smokin’ good!

  3. Wow this isn’t a dish I would ever have thought to veganise but I really want to try it now. The sauce looks easier than I thought it would be too 🙂

  4. Oh. My. Gosh. This looks divine.

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