Vegan Avocado Benedict

Elevate your breakfast or brunch game with this Vegan Avocado Benedict—a plant-based twist on the classic eggs benedict that’s as satisfying as it is wholesome. Creamy avocado slices rest atop golden, toasty vegan English muffins, layered with turmeric-infused pan-seared tofu for a protein-packed kick. A velvety vegan hollandaise sauce, crafted from almond milk, nutritional yeast, and a hint of Dijon mustard, ties it all together with rich, tangy goodness. Fresh tomato slices and a sprinkle of chopped chives add brightness and a pop of color to this elegant dish. Perfect for vegans and anyone looking for a healthier, dairy-free alternative, this recipe offers a delicious, nutrient-packed start to any day in just 35 minutes!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 whole ripe avocados
• 2 whole English muffins (vegan)
• 200 grams firm tofu
• 1 teaspoon turmeric powder
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon dijon mustard
• 1 cup unsweetened almond milk
• 2 tablespoons cornstarch
• 1 large tomato
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh chives

Directions

Step 1

Slice the English muffins in half and toast them until golden brown.

Step 2

Drain and pat dry the tofu using a paper towel to remove excess moisture.

Step 3

Slice the tofu into four thick pieces, each mimicking the size of an egg.

Step 4

In a frying pan, heat 1 tablespoon of olive oil over medium heat.

Step 5

Sprinkle turmeric powder, salt, and black pepper over the tofu slices and add them to the pan.

Step 6

Cook the tofu for about 3-4 minutes on each side until they are golden brown and slightly crispy on the outside.

Step 7

For the hollandaise sauce, in a small saucepan, whisk together the almond milk, cornstarch, nutritional yeast, dijon mustard, lemon juice, and the remaining tablespoon of olive oil over medium heat.

Step 8

Continue whisking until the mixture thickens to a smooth sauce-like consistency, approximately 5 minutes. Season with salt and pepper to taste.

Step 9

Halve the avocados, remove the pits, and scoop the flesh out. Cut each half into slices.

Step 10

Slice the tomato into thin rounds.

Step 11

To assemble, place two slices of avocado on each toasted half of the English muffin.

Step 12

Layer with a portion of the cooked tofu, followed by a round of tomato.

Step 13

Drizzle generously with vegan hollandaise sauce and garnish with freshly chopped chives.

Step 14

Serve immediately and enjoy your delightful Vegan Avocado Benedict.

Nutrition Facts

Serving size	(1138.6g)

Amount per serving	% Daily Value*
Calories	1397.9

Total Fat 88.0g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 3731.0mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 22.9g
Protein 47.1g	0%

Vitamin D 87.8IU	0%
Calcium 899.2mg	0%
Iron 11.6mg	0%
Potassium 2516.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 12.9%

Carbs: 33.1%