Vegan Eggs Benedict with Asparagus
I made you eggs Benedict! Without the eggs and with a way better hollandaise sauce, if I do say so myself.
Eggs Benedict is one of my favorite brunch meals and with Mother’s Day (and my birthday!) right around the corner, I knew I wanted to make a plant-based version at home that tastes just as delicious as anything I could grab in a restaurant.
This recipe has a few steps with the various ingredients, but none of them are difficult or very time consuming.
You’ll start by marinating the tofu slabs in a turmeric-black salt sauce that really transforms it into having an egg-like taste. You likely have to grab black salt online, but it’s totally worth it if you’re planning on making tofu scrambles and dishes like this often.
The hollandaise sauce is a must for any Benedict but, to be honest, it’s usually too rich for me. I often ask for hollandaise on the side so I can put on just the amount that I want; too much can completely overpower the dish.
This cashew based hollandaise is so delicious, light, with a hint of lemon. It’s really the star of this Benedict, especially alongside sautéed garlic asparagus.
Every time I head to the market these days, I grab a few bunches of asparagus. I love how accessible they are this time of year and seeing asparagus on sale always makes me feel like Spring is actually here, even if the weather in St. Louis says otherwise.
I knew they would be perfect in this Benedict along with a giant slice of fresh tomato. All of the textures and the bright flavors work perfectly together. It’s delicious!
Vegan Eggs Benedict with Asparagus
Ingredients
Vegan Tofu Egg
- 8 ounces firm tofu, pressed and sliced into 1/4″ thick slices (should get 8 thin slices)
- 1/2 teaspoon black salt, see notes
- 1/2 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1/2 cup water
- 2 tablespoons olive oil, divided
Sautéed Asparagus
- 1 teaspoon olive oil
- 1 garlic clove, finely minced
- pinch salt and pepper
- 3/4 pound asparagus spears, woody ends removed
Cashew Hollandaise
- 1/2 cup cashews, soaked for at least 30 minutes for easier blending
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon
- 1 small garlic clove
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
For Assembly
- 4 english muffins
- 1 large tomato, sliced
Instructions
Make the tofu eggs
- Press and slice the tofu then place in a wide baking dish and set aside. Whisk together the black salt, turmeric, soy sauce, nutritional yeast, water, and 1 tablespoon olive oil together. Pour the marinade over the tofu and let sit for at least 15 minutes while you prepare the rest of the ingredients. When ready to cook, heat the remaining tablespoon oil in a large skillet over medium heat. Add the tofu egg and cook 3-4 minutes per side until golden brown.
Make the cashew hollandaise
- Place all ingredients in a blender and puree until very creamy and smooth. Depending on the power of your blender, this might take at least 3-4 minutes. Season to taste, adding more lemon and salt as needed. Set aside.
Make the asparagus
- Heat the olive oil in a large skillet over medium-high heat and add in the minced garlic. Quickly stir for 10 seconds to break down (taking care not to burn), then add in the asparagus and a pinch of salt and pepper. Stir the asparagus frequently for 2-3 minutes until just tender. Remove from heat.
Assemble
- Split and toast english muffins. Top each 1/2 with slice tomato, asparagus, tofu egg and hollandaise sauce. Garnish with chopped chives, if desired.