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Tofu Benedict


Ann Swissdorf---sent in by Justina

If you’re looking for a classy dish to serve at your next brunch, try this Tofu Benedict! Complete with its yummy vegan Hollandaise sauce, it easily rivals the “original” in both taste and visual appeal. The sauce is so tasty! Should you have any leftover, dress up your green veggies such as asparagus or broccoli by drizzling some Hollandaise sauce over them.


450 g 1 lb. firm tofu - drain, slice across the width into 14 1/4" pieces.
59 ml1/4 c. low sodium soy sauce

7 English muffins (14 halves)
1 bunch of fresh spinach
2 large tomatoes

Egg-less Hollandaise Sauce:
30 ml2 T. soy margarine
240 ml1 c. finely chopped onion
10 ml2 tsp. minced garlic
600 g21 oz. silken firm tofu (a pkg. of silken tofu is generally 12.3 oz, so most of two packages)
59 ml4 T. lemon juice
59 ml4 T. white wine
10 ml2 tsp. brown or yellow prepared mustard such as Dijon (or turmeric)
1½ tsp. seasoned salt (or to taste)
3-4 dashes cayenne pepper, to taste


The night before:
Pat each piece of tofu dry and place in a single layer in a shallow glass pan. Pour the soy sauce over tofu, cover and let stand overnight in t he refrigerator.

The next morning, brown the prepared tofu in a no stick skillet (you may use a small amount of oil). Set aside and keep warm.
Wash, de-stem and steam the spinach 3 minutes. Slice the tomatoes into 14 slices. Lightly toast the English muffin halves.

To prepare the Hollandaise sauce, sauté onion in margarine (or water) until translucent. In a blender, liquefy onion, garlic and tofu with lemon juice, wine and mustard. Blend in seasoned salt and cayenne pepper. Pour sauce into a saucepan and heat, stirring constantly.

Take an English muffin halve, top with 2 or 3 spinach leaves, 1 tomato slice, 1 fried tofu piece, and top with 2 or 3 T. of the Hollandaise sauce.

Major Ingredients: 


Justina suggests that in place of the English muffin you could use polenta, cooked and cut into rounds.