Tofu Benedict with Hemp Hollandaise Sauce

This Tofu Benedict with Hemp Hollandaise Sauce is worthy of a vegan brunch joint! Chewy tofu steaks replace the eggs, and a creamy hemp hollandaise sauce imitates traditional hollandaise incredibly well. Add some juicy tomato and creamy avocado, and you have a divine vegan brunch! 

As many of you know, January is “Veganuary,” one month of the year when folks are encouraged to try out a vegan diet to see just how delicious, energizing, and creative this way of eating and overall lifestyle can be! I’ve teamed up with some blogger friends to share some delicious vegan recipes in honour of this month-long celebration of plant-powered lifestyles. You can find the list of those bloggers’ recipes at the end of the post, before my recipe. And speaking of my recipe, today, I am sharing one of my favourite breakfast sandwiches, done vegan. Introducing the Tofu Benedict with Hemp Hollandaise Sauce! 

These sandwiches are good. I mean really good. As in, I’ll bet your bottom dollar that you’ll find yourself going back for seconds. Avocado, tomato, chewy baked tofu, and hemp hollandaise are layered atop English muffins in this protein-packed breakfast that is equally good at lunch and dinner. 

This sauce is inspired by the cashew hollandaise served as part of the “Benny’s Gone Nuts” eggs Benedict served at Nourish, a whole foods restaurant in Victoria, British Columbia. It was always a favourite of mine and my friend Erin’s, which we loved to enjoy as our post-run meal every Sunday a few years back. Anyways, I figured I would make a hemp-based hollandaise to keep the recipe nut-free! It’s packed with flavour, thanks to plenty of garlic and nutritional yeast, and nice and thick thanks to a little bit of flour. 

ingredients you’ll need 

• For the baked tofu: Firm or extra-firm tofu, olive oil, tamari, balsamic vinegar, and tamari. 
• For the hemp hollandaise: Olive oil, garlic, hemp, non-dairy milk, flour, nutritional yeast, tamari, salt, pepper, lemon juice, maple syrup, dijon mustard, and turmeric. 
• For assembling the sandwiches: English muffins (I like Silver Hills Bakery sprouted grain English muffins), tomato, and avocado. 

how to make a great vegan Benedict 

1. Make the baked tofu: Slice the tofu into 8 equal squares. Place in a 9×13-inch baking dish. In a small bowl, whisk together the oil, tamari, balsamic, and arrowroot. Drizzle over the tofu, turning over a couple of times to ensure that each slice is well coated in the marinade. Set aside for at least 30 minutes, or cover and refrigerate overnight. 
2. When ready to bake the tofu: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Transfer each tofu slice onto the baking sheet, reserving excess marinade to drizzle on at the very end of baking. 
3. Bake for 27 minutes. Remove the pan from the oven and drizzle the remaining marinade over each slice of tofu. Return to the oven for 5 minutes, or until the marinade has been absorbed. Remove from the oven and set aside. 
4. Make the hemp hollandaise: Warm the oil in a medium saucepan over medium heat. Add the minced garlic and sauté until browned, about 6 minutes, stirring occasionally. 
5. Add the hemp, milk, flour, nutritional yeast, tamari, salt, pepper, lemon juice, maple syrup, dijon, turmeric, and cooked garlic to an upright blender. Blend until super smooth and creamy. Pour into a medium saucepan (the same saucepan that you cooked the garlic in is fine) and cook over medium heat, whisking often, until the sauce thickens. This generally takes 8-15 minutes. You’re looking for the consistency of a traditional hollandaise sauce. If, for some reason, the sauce is not thickening, take 1/2 cup of the sauce and whisk it with 1 teaspoon of flour in a small bowl. Transfer back into the saucepan and it should thicken up. Once the sauce has thickened, remove from the heat and leave it in the pot until ready to serve. 
6. Assemble the tofu Benedict: Toast your English muffins. To the bottom half of each English muffin, add a few slices of avocado, followed by a slice of tomato, a slice of baked tofu, and a generous spoonful of hemp hollandaise. Top with the second half of English muffin and enjoy immediately! 
7. Leftover sauce can be stored in an airtight container in the fridge for up to a week. It’s delicious over pasta, rice, steamed vegetables, beans/tofu/tempeh, and more! 

MORE VEGAN SAVOURY BREAKFASTS!

• Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli
• Greek Tofu Breakfast Sandwiches (Vegan)
• Southwestern Tofu Scramble Burritos

VEGAN RECIPES FOR #VEGANUARY

As I mentioned earlier, here is the list of all the recipes submitted by the other food bloggers participating in this event! 

• Vegan BLT’s with Tempeh Bacon by The Baking Fairy
• 7 Spice Shiitake Mushroom Soup by PlantCrush
• Breakfast Cookies by Cook with 5 Kids
• Cranberry Coffee Cake by This Wife Cooks
• Creamy Vegan Spiced Carrot Soup by Chickpea & Herb
• Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
• Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
• Hara Bara Kebab by FoodTrails25
• Instant Pot Dal Soup by Palatable Pastime
• Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
• Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
• Sweet Potato Patties by Flavours Treat
• Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
• Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
• Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
• Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
• Vegan Lemon Poppyseed Muffins by Messy Vegan Baker

 

 

I hope you love this Tofu Benedict with Hemp Hollandaise Sauce! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I’d love to see what you’ve made. 

Enjoy, and stay tuned for Wednesday’s recipe, which is a simple vegan staple recipe to have in your back pocket for when life gets hectic: Saucy Peanut Coconut Noodles! I’m stoked to share it with you! 🙂 

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Tofu Benedict with Hemp Hollandaise Sauce

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• Author: Allison
• Prep Time: 30 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 2 minutes
• Yield: 4 generous servings 1x
• Diet: Vegan

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Description

This Tofu Benedict with Hemp Hollandaise Sauce is worthy of a vegan brunch joint! Chewy tofu steaks replace the eggs, and a creamy hemp hollandaise sauce imitates traditional hollandaise incredibly well. Add some juicy tomato and creamy avocado, and you have a divine vegan brunch!

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Scale 1x2x3x

Ingredients

Baked Tofu

• 1 block (14-16 ounces) firm or extra-firm tofu
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• 1 tablespoon arrowroot starch

Hemp Hollandaise

• 1 tablespoon extra virgin olive oil
• 4 large garlic cloves, minced
• 1/2 cup hulled hemp seeds (hemp hearts)
• 1 3/4 cups unsweetened non-dairy milk, plus more as needed to thin the sauce
• 3 tablespoons all-purpose or light spelt flour
• 2 tablespoons nutritional yeast
• 1 tablespoon tamari
• 1/4 teaspoon fine sea salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon pure maple syrup
• 1 teaspoon dijon mustard

For Assembling:

• Sliced tomato
• Sliced avocado
• English muffins (I really like Silver Hills Bakery sprouted grain English muffins!)

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Instructions

1. Make the baked tofu: Slice the tofu into 8 equal squares. Place in a 9×13-inch baking dish. In a small bowl, whisk together the oil, tamari, balsamic, and arrowroot. Drizzle over the tofu, turning over a couple of times to ensure that each slice is well coated in the marinade. Set aside for at least 30 minutes, or cover and refrigerate overnight.
2. When ready to bake the tofu: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Transfer each tofu slice onto the baking sheet, reserving excess marinade to drizzle on at the very end of baking.
3. Bake for 27 minutes. Remove the pan from the oven and drizzle the remaining marinade over each slice of tofu. Return to the oven for 5 minutes, or until the marinade has been absorbed. Remove from the oven and set aside.
4. Make the hemp hollandaise: Warm the oil in a medium saucepan over medium heat. Add the minced garlic and sauté until browned, about 6 minutes, stirring occasionally.
5. Add the hemp, milk, flour, nutritional yeast, tamari, salt, pepper, lemon juice, maple syrup, dijon, turmeric, and cooked garlic to an upright blender. Blend until super smooth and creamy. Pour into a medium saucepan (the same saucepan that you cooked the garlic in is fine) and cook over medium heat, whisking often, until the sauce thickens. This generally takes 8-15 minutes. You’re looking for the consistency of a traditional hollandaise sauce. If, for some reason, the sauce is not thickening, take 1/2 cup of the sauce and whisk it with 1 teaspoon of flour in a small bowl. Transfer back into the saucepan and it should thicken up. Once the sauce has thickened, remove from the heat and leave it in the pot until ready to serve.
6. Assemble the tofu Benedict: Toast your English muffins. To the bottom half of each English muffin, add a few slices of avocado, followed by a slice of tomato, a slice of baked tofu, and a generous spoonful of hemp hollandaise. Top with the second half of English muffin and enjoy immediately!
7. Leftover sauce can be stored in an airtight container in the fridge for up to a week. It’s delicious over pasta, rice, steamed vegetables, beans/tofu/tempeh, and more!

 

• Category: Breakfast, Lunch, Dinner
• Cuisine: North American

Keywords: vegan tofu Benedict with nut-free hollandaise

 

 

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