Vegan eggs Benedict.. I know, I know – it sounds too good to be true. But really, this bodacious brunch will knock your socks off, and maybe a couple other articles of clothing, too. Atop a crispy whole-wheat english muffin sits a meaty vegan Canadian “bacon,” baked to perfection as a circular slice of spiced tofu goodness. And laid across that is a broiled avocado, which is unctuously creamy and velvety, transformed by the heat of the oven. And to finish it all off, a hornet yellow drizzle of elegant and über lemony vegan hollandaise. So prepare your brunch tables and tastebuds well – this vegan eggs Benedict is a force to be reckoned with.
…the avocado is a food without rival among the fruits, the veritable fruit of paradise.”
– David Fairchild
How Do You Make Tofu Canadian Bacon?
This was an idea inspired by Merle O’Neal from Goodful. She blended tofu with spices and then baked it to make vegan pepperoni. If she can make pepperoni that way, why not also Canadian bacon for a vegan eggs Benedict?
Here’s what you’ll need.
- ½ package extra-firm tofu
- Sweet pickle juice (literally some of the liquid from a jar of sweet pickles)
- Maple syrup
- Smoked paprika
- Garlic powder
- Onion powder
- Ground mustard
- Salt
- Chili powder
- Liquid smoke
Basically, all you have to do is press the firm tofu for 30 minutes, and then blend it in a food processor with some sweet pickle juice (it sounds gross but it totally works to replicate the subtle sweet of Canadian bacon) and some spices.
Then, you spread it out on a lightly-greased baking sheet and form it into the shape of an oval about 1/4-inch thick. This can be tricky and sticky, but don’t fret too much about getting an exact and by-the-book oval shape.
Bake that at 425°F (220°C) for about 10 minutes, and then remove it from the oven. Cut some Canadian bacon slices using a small canning jar lid (should yield about 4 slices and some discards – save and bake the discards too), and then flip it over and bake them for another 5 minutes or so, until crispy.
There you go! An unusual and super vegan-y take on Canadian bacon that’ll meat up your vegan eggs Benedict nicely.
You can’t make everyone happy… You’re not an avocado.”
– Goodzing
Vegan Eggs Benedict Recipe Video
Here’s a video resource for the more visually-oriented learners out there!
What do you say to an avocado who’s done a good job? Bravocado!”
– Anonymous
I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.”
– Barbra Streisand
Why Broil Avocado?
Broiling avocado is an amazing way to transform this creamy ingredient into something that’s got even more oomph to it, and it serves as a glorious centerpiece around which to base this vegan eggs Benedict.
When you broil (or even grill) an avocado, it not only tenderizes it and transforms it texturally, but it brings out an almost sulfuric richness that replicates the funky flavor of eggs. I’m not sure why, but it just does.
Be sure that if you are going to make this recipe that you use an avocado that is about a day or so away from eating. Using a slightly unripe avocado like this ensures that it won’t be rotten inside, and that your broiled ‘cad will have a nice and creamy texture, appropriate emulating of egg in this vegan eggs Benedict recipe.
If you don’t believe me, these recipes also use broiled/grilled avocado: Vegan BBQ Bibimbap & Grilled Avocado on Toast
You can’t sow an apple seed and expect to get an avocado tree. The consequences of your life are sown in what you do and how you behave.”
– Tom Shadyac
Make The Best Vegan Hollandaise. Period.
This is SO much easier than non-vegan hollandaise. For one, you don’t have to worry about the dang sauce splitting. And for two, you don’t have to worry about cooking the egg all the way through – no raw egg paranoia necessary.
All you have to do is make a rue out of chickpea flour and vegan butter in a small sauce pan over medium heat (a rue is basically where you toast flour in an oil), and then add some unsweetened plant-based milk, lots of lemon juice, nutritional yeast, and ground turmeric (turmeric for the beautiful saffron color, of course).
Whisk well until it has reduced down into a velvety and drizzle-able sauce for your vegan eggs Benedict. You’ll be exceptionally astounded, I assure you.
Avocados, it’s a food that ain’t worth injuring yourself for. If it’s a hassle to get into, leave it to the experts.”
– Karl Pilkington
Some More Vegan Brunch Ideas
People who put avocados in the fridge are basically saying, ‘I want to eventually experience something less amazing.”
– Gregor Collins
Vegan Eggs Benedict: The Perfect Brunch
Nothing hits home on a sunny Sunday than a warm, gooey, hearty Benedict..and this vegan eggs Benedict is just that. It’s beautifully robust, flavorful and well-balanced, a brunch that’ll leave everyone wanting just one thing: more.
So don’t fret if you’ve never worked with tofu before, or you’ve never made a rue – this vegan eggs Benedict is very forgivingly easy-to-make, delicious and for everyone!
If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with.”
– Jason Mraz
If you enjoyed this vegan eggs Benedict, be sure to leave me a recipe rating (clicking on the stars below) or better yet a comment – it helps me out immensely!
Avocado & Tofu Benedict
Equipment
- Food Processor
- Baking Sheet
- Small jar lid, for cutting the bacon shape
Ingredients
For the Tofu Canadian Bacon
- ½ (7-ounces) package extra-firm tofu, pressed for 30 minutes and crumbled
- 1 teaspoon sweet pickle juice, literally the liquid from a jar of sweet pickles
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon salt, plus a pinch extra
- ⅛ teaspoon chili powder
- ⅛ teaspoon liquid smoke
For the Hollandaise
- 2 tablespoons vegan butter, melted
- 1 ½ tablespoons chickpea flour
- ½ cup unsweetened soy milk, or your favorite plant-based milk
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground turmeric
For Avocado & Assembly
- 1 large avocado, quartered
- 2 whole-wheat english muffins, halved and toasted
- Dash of fresh dill, for garnish
- Dash of paprika, for garnish
Instructions
- Firstly, press half a block (7-ounces) of extra-firm tofu for about 30 minutes. Pad the tofu in a clean dish cloth, place the tofu between two cutting boards, and add something heavy on top. Once the tofu is pressed, preheat the oven to 425°F (220°C), and then crumble it along with all the other tofu Canadian bacon ingredients into a food processor, and blend until relatively smooth and well-incorporated. Lightly grease a baking sheet with baking spray, and plop the Canadian bacon dough onto it. Using a piece of parchment, also lightly greased on one side (the side you'll be pressing into the tofu), gently press the dough into an ovular shape, about ¼-inch or so thick. It'll be sticky – just do your best. Then, bake the tofu disc for 8 – 10 minutes. Remove the tofu from the oven, and cut about 3 – 4 circles into the dough using a small canning jar lid. Flip the circles over (as well as the discards around the circles), and return to the oven, baking for another 5 minutes. Remove the Canadian bacon from the oven. It should feel relatively firm and look slightly crispy.
- Meanwhile, make the hollandaise by melting the vegan butter in a small sauce pan over low-medium heat. Once fully melted, add the chickpea flour and toast (whisking thoroughly) for about 2 – 3 minutes, until it's darkened slightly. Add the soy milk, lemon juice, nutritional yeast, and ground turmeric, turn the heat up slightly, and then whisk until the hollandaise sauce becomes velvety and creamy in texture, easy to ladle over the Benedict. This should take about 2 minutes or so. Remove from the heat, cover and set aside.
- Next, move one of your oven racks up to about 6-inches from the top of the oven. Then, quarter a large avocado, remove the skin, lay the quarters on a small baking sheet, and broil them in the oven until they're just beginning to brown, about 3 – 4 minutes. Watch them carefully.
- Now for assembly. Toast some whole-wheat english muffins until crispy. Add a tofu Canadian bacon slice, followed by a quarter of broiled avocado, and a large dollop or drizzle of hollandaise. Garnish with fresh dill and a little paprika, if you'd like.
Video
Nutrition
May you have good food in good company,
That Vegan Nephew
Excellent take on Eggs Benedict and much tastier. Loved the color and flavor of the tofu ‘bacon.” Loved the creaminess of the hollandaise sauce and avocado – broiled. How delicious.