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Vegan Eggs Benedict

Pregnant vegan Alicia Silverstone was recently reported noshing on a vegan eggs Benedict breakfast in Los Angeles. You may not be pregnant, but you can still get those cravings for eggs. That doesn't mean you have jump the vegan ship. Simply whip up this delicious vegan breakfast recipe for the classic egg dish. Tofu replaces eggs while tasty vegan alternatives replace butter, sour cream, and Canadian bacon. Eat 'em up.
Pregnant vegan Alicia Silverstone was recently reported noshing on a vegan eggs Benedict breakfast in Los Angeles. You may not be pregnant, but you can still get those cravings for eggs. That doesn't mean you have jump the vegan ship. Simply whip up this delicious vegan breakfast recipe for the classic egg dish. Tofu replaces eggs while tasty vegan alternatives replace butter, sour cream, and Canadian bacon. Eat 'em up.

Vegan Eggs Benedict

Serves 8

Ingredients:

  • 1 pound extra firm tofu

  • 1/4 cup apple cider vinegar

  • Salt and freshly ground black pepper to taste

  • 1/4 cup olive oil

  • 1/4 cup vegan margarine

  • 8 ounces non-dairy sour cream

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon freshly grated nutmeg

  • 1 tablespoon fresh lemon juice

  • 4 vegan whole grain English muffins, toasted

  • 8 slices of vegan Canadian bacon


Directions:

  1. Preheat the oven to 450 degrees F. and spray a 9x13-inch baking dish with cooking spray.

  2. Drain tofu and place it on a plate lined with paper towels. Set a second plate on top of tofu and set a heavy cookbook on top to help press liquid out of tofu (this will firm it up).

  3. Cut tofu into 8 slices and arrange them in a single layer in prepared baking dish.

  4. In a small bowl, whisk together vinegar, salt, pepper, and olive oil and pour the mixture over the tofu.

  5. Bake tofu for 20 minutes, basting it every 5 minutes, and flipping it after 10 minutes.

  6. Pour off any excess liquid and bake the tofu for 3 to 4 more minutes or until it is browned.

  7. Meanwhile, melt margarine in a small saucepan over medium heat.

  8. Whisk in the sour cream, paprika, nutmeg, and lemon juice. Cook just until heated through (don't bring it to a boil).

  9. Top each English muffin half with a slice of tofu, Canadian bacon, and a generous spoonful of the sauce. Serve immediately.


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