Vegan Tofu Benedict

Breakfast just got better. This may be my favorite breakfast - veggie filled tofu, spicy hot sauce, a crispy English Muffin, and a savory sauce - and it's SO EASY to make!

 Vegan Tofu Benedict

Vegan Tofu Benedict


Serves 4

Vegan Tofu Benedict

  • 4 English Muffins
  • 1 tomato, sliced
  • 2 avocados
  • 1/2 block extra firm tofu
  • 1/2 onion, diced
  • 1 zucchini, diced
  • 1 cup spinach or kale, chopped
  • 1 tbsp garlic powder
  • 1/4 cup nutritional yeast
  • 1 tsp turmeric
  • 1/2 cup water
Benedict Sauce Ingredients
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1 1/2 tbsp corn starch
  • 1/2 lemon, juiced
  • 1 tbsp Vegenaise

  • MAKE THE Scrambled Tofu

    In a large pan on your stove, combine the 1/2 diced onion, 1 diced zucchini, and 1/2 cup of water and cook until the onion is translucent. Add the 1/2 block of tofu and mash until it is crumbly. Add in the 1 tbsp garlic powder, 1/4 cup of nutritional yeast, and 1 tsp of turmeric. Mix together and cook another five minutes. Make sure to cook out as much of the water as possible. At thevery end, add in the chopped spinach or kale and mix together.  

    The Benedict Sauce

    In a saucepan on your stove, bring the vegetable broth to a gentle simmer, then turn down the heat. Whisk in the nutritional yeast and corn starch and continue mixing until the broth begins to thicken. Remove from heat and whisk in the lemon juice and Vegenaise. Your sauce should have a thicker consistency. 

    Assemble

    Toast each half of English Muffin and add one slice of tomato to each side, a good helping of the tofu scramble, top with sliced avocado and pour the sauce over the top. Add any additional hot sauce to the top and voilĂ ! 

     Vegan Tofu Benedict

    Vegan Tofu Benedict