Name: Tofu Benedict
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 14 oz soft tofu; 2 cups water; 2 Tbsp red wine vinegar; 1 Tbsp rice wine vinegar; 2 Tbsp cane sugar; 1 Tbsp kosher salt; ½ tsp garlic powder; ½ tsp poultry seasoning; ½ tsp ground mustard; ½ lemon (juice); English muffins; vegan butter; farro sausage (see recipe); vegan hollandaise sauce (see recipe); 1 Tbsp parsley (chopped ); dash cayenne pepper (ground )

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Vegan Benedict for beginners! This dish uses soft tofu in a way that you will not believe. Placing the soft tofu in the flavored brine adds huge flavor and is an easy step in adding a ton of flavor to this dish. This Vegan Tofu Benedict looks and tastes like you have been cooking in the kitchen all day, the truth is you can get all of this done in less than an hour.

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How to make the Tofu for Vegan Benedict

soft tofu cutting — Cutting the soft tofu

soft tofu in brine — Adding the tofu to the brine

How to Make Vegan Hollandaise Sauce

vegan hollandaise ingredients — Vegan Hollandaise Ingredients

vegan slurry of hollandaise — Slurry Ingredients

vegan hollandaise pureed — Vegan Hollandaise Pureed

Chefs Tips

The idea of poaching the tofu came from poaching eggs in traditional eggs Benedict recipes. I wanted to recreate the step of poaching. The soft tofu creates the most delightful texture with a surprising flavor.
To save time, you can make the poached tofu the day before, all you have to do is cook the tofu for 30 minutes. Allow the tofu to cool then place it in the refrigerator overnight.
Additionally, you can make and form the farro sausage the day before as well. You will just need to sauté them until golden brown.
If you are in a serious pinch for time you can substitute your favorite store-bought vegan sausage.
Another addition that I like to add is a side of sautéed spinach to put under the farro sausage, it brings a nice freshness to the dish and you get the added benefit of greens into your diet.

Tofu Benedict

Course: Breakfast

Cuisine: American

Keyword: Brunch, Vegan Benedict

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: people

Calories: 268kcal

Author: Those Vegan Chefs

This dish uses soft tofu in a way that you will not believe. Placing the soft tofu in the flavored brine adds huge flavor and is an easy step in adding a ton of flavor to this dish. This Vegan Tofu Benedict looks and tastes like you have been cooking in the kitchen all day, the truth is you can get all of this done in less than an hour.

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Ingredients

Tofu and Brine Liquid

14 oz soft tofu
2 cups water
2 Tbsp red wine vinegar
1 Tbsp rice wine vinegar
2 Tbsp cane sugar
1 Tbsp kosher salt
½ tsp garlic powder

½ tsp poultry seasoning
½ tsp ground mustard
½ lemon juice

What you need to build the Tofu Benedict

English muffins
vegan butter
farro sausage see recipe

vegan hollandaise sauce see recipe

Garnish

1 Tbsp parsley chopped
dash cayenne pepper ground

Instructions

How to Make Brine Poached Tofu

Use a pot large enough to hold all eight portions of tofu. Combine all of the ingredients in the pot, heat over medium, stir to mix and dissolve the salt and sugar.
Remove the tofu from its package and drain.
Cut the tofu in half, starting with the shorter side, then cut those halves into 4 portions.
Gently place the tofu into the brine and reduce the heat to low. The goal is to gently poach the tofu, if the brine boils it may break the tofu and the brine will reduce. The longer the tofu can poach the better. We recommend 30 minutes to 1 hour.

Building the Tofu Benedict

Butter the English muffin, toast under the broiler until golden brown and crispy.
Place the farro sausage patty on top of the English muffin.
Gently remove the tofu from the brine, placing it on top of the farro sausage.
Cover the tofu with vegan hollandaise sauce.
Garnish with a dash of cayenne pepper and chopped parsley.

Notes

Nutritional values are an estimate.

Nutrition

Vegan Hollandaise Sauce

Course: Breakfast, Sauce

Cuisine: French

Keyword: Hollandaise Sauce, Vegan

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: ounces

Calories: 104kcal

Author: Those Vegan Chefs

You'll love this versatile and easy recipe that can be used for so much more than just brunch.

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Ingredients

Slurry

½ cup plant milk
1 Tbsp potato starch
1 Tbsp tapioca starch

Vegan Hollandaise

1 cup plant milk
1 cup vegetable broth
1 Tbsp tomato paste
1 tsp Marmite
1 cup cashew pieces
1 Tbsp yellow miso
1 tsp kosher salt
2-3 garlic cloves
1 bay leaf
¼ cup olive oil
½ cup carrot small rounds
½ cup yellow onion diced
½ lemon juiced

Added at the end

2 Tbsp nutritional yeast
1 lemon zested
¼ -½ cup plant milk to adjust the thickness

Instructions

How To Make Slurry

Combine the plant milk, potato starch, and tapioca starch, whisk to combine.

How To Make Amazing Vegan Hollandaise Sauce

Place all of the ingredients in a pot except the slurry, nutritional yeast and lemon zest. Gently cook over low heat until the carrots are tender and the cashews are soft. Remove bay leaf before blending.
Place in a high-speed blender, puree until very smooth.
Place the vegan hollandaise in a pot, over low heat.
Add the slurry and the nutritional yeast to the vegan hollandaise, stir to combine. Heat the hollandaise until you see the first bubble. Turn off the heat.
Add the lemon zest and adjust the thickness with plant milk if needed.

Notes

Nutritional values are estimates.

Nutrition

Tofu Benedict

Le Creuset Dutch Oven

High-Speed Blender

Measuring Spoons

How to make the Tofu for Vegan Benedict