Classic eggs benedict are the perfect breakfast for anytime of the year. For a dairy- and animal-free diet, finding a suitable recipe that lives up to the original is a struggle, but this is one of the best I've tasted. I'll admit, this recipe is a little more involved than the standard breakfast fare, but that's what happens when you need to get creative in a vegan kitchen.
While there's no replacement for the texture and gooey center of a poached egg, this vegan benedict's lemony plant-milk-based hollandaise sauce surprised my taste buds with its depth of flavour and dreamy consistency. Even if you're not on a vegan plan, substituting this hollandaise for the classic egg-and-butter recipe dramatically lightens up the saturated fat and calorie count. Top everything off with two pieces of steamed asparagus, and you're set!
Keep reading for this alternative benedict recipe.
- For marinated tofu:
- 1 16-oz. package firm tofu, drained and cut into 4 slabs
- 1 cup low-sodium vegetable broth
- 3 tablespoons olive oil, plus more for cooking
- 2 tablespoons white wine vinegar
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon fresh tarragon, chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon cornstarch
- For "hollandaise":
- 1 1/2 teaspoons olive oil
- 1 shallot, finely minced
- 2 tablespoons dry white wine
- 1 teaspoon white wine vinegar
- 1 cup unsweetened soy or almond milk
- 1 1/2 teaspoon cornstarch
- 1/4 teaspoon ground turmeric
- 1/4 vegan bouillon cube
- 1 1/2 teaspoons lemon juice
- Final touches:
- 2 tablespoons olive oil, divided
- 1/2 pound fresh morels or shiitake mushrooms, stems removed, heads quartered
- 2 English muffins, split in half and toasted (I used Food For Life)
- 12 spears steamed asparagus
- To make the marinated tofu, cut tofu slabs into rounds with knife or large biscuit cutter. Combine broth, olive oil, white wine vinegar, soy sauce, tarragon, Dijon and cornstarch in glass baking dish. Add tofu to marinade, cover, and chill overnight.
- To start the hollandaise sauce, heat oil in skillet over medium heat. Sauté shallot in oil 2 to 4 minutes, or until softened. Add white wine and vinegar, and bring to a boil, stirring frequently.
- Whisk together soy milk, cornstarch, turmeric, and bouillon cube in a bowl, then slowly whisk soy milk mixture into shallot mixture. Cook 3 to 4 minutes, or until thickened. Whisk in lemon juice, and season with salt and pepper, if desired. Keep warm.
- In a new skillet, heat one tablespoon of oil in a new skillet over medium heat. Add mushrooms; cook 5 to 7 minutes, or until most of liquid has evaporated. Season with salt and pepper, if desired. Remove and keep warm.
- Wipe out skillet that cooked the mushrooms, and heat the remaining 1 tablespoon of oil in skillet over medium heat. Drain tofu circles, and sauté 3 to 4 minutes on each side, or until browned.
- To serve, place one English muffin half in center of each plate. Top with tofu circle, mushrooms, and two or three asparagus spears. Drizzle each serving with two tablespoons of hollandaise.