Vegan 'Eggs' Benedict with Fried Tomato and Hollandaise
Author: 
Recipe type: Brunch
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
Vegan Hollandaise
  • 1 cup silken tofu
  • 2 TBS melted vegan butter, such as Earth Balance
  • 2 TBS nutritional yeast flakes
  • 1 TBS fresh lemon juice
  • 1 TBS white wine vinegar
  • 1 tsp black salt AKA Kala Namak
  • ¼ tsp ground turmeric
  • Dash of Cayenne
  • Salt and pepper to taste
Fried Tomatoes
  • 1 large beefsteak tomato, cut into six slices
  • 1 cup panko bread crumbs
  • 1 cup all purpose flour
  • ¾ cup unsweetened original almond milk
  • ½ teaspoon sea salt
  • 1 cup vegetable oil, for frying
Vegan Eggs Benedict
  • 3 english muffins, split in half
  • 1 - 8n oz package extra firm tofu, pressed
  • 2 cups loosely packed lasinato kale, washed and roughly chopped
  • 1 TBS vegan butter, divided
  • Vegan deli slices, optional
  • Roasted asparagus, optional
  • Microgr
Instructions
  1. If you're having asparagus with the vegan eggs benedict, roast in the oven at 400 degrees F for 20-30 minutes, flipping halfway through
Hollandaise
  1. In a blender, combine all ingredients and pulse until completely smooth. Set aside.
Fried Tomatoes
  1. Set up dredging station. On a shallow bowl, add almond milk. In a separate bowl, add flour. In a thrid bowl, add panko bread crumbs and salt, mixing to combine. Pat tomatoe slices gently with a paper towel to remove excess moisture.
  2. Dip each slice of tomato in the flour, making sure both sides are fully coated, then into the almond milk, then last into the pank bread crumbs. Ensure that for each step of this pricess, you coat as much of tomato as possible. Repeat until all 6 slices are coated.
  3. In a shallow pan on medium high heat, pan fry tomato slices with vegetable oil until golden and crispy, about 3-4 minutes per side. Transfer the fried tomato slices onto a cookie cooling tray or paper towel lined plate.
Vegan Eggs Benedict
  1. Cut tofu in three slices, then in half (this should give you 6 blocks of tofu
  2. In a nonstick pan with a bit of vegetabke oil (about 1 teaspoon), cook tofu until it browns and develops a slight crisp to it, about 4-5 minutes per side. Season with salt and pepper to taste. Set aside. In the same pan, saute kale until soft, about 5-7 minutes. Set aside. In the same pan, cook deli slices until heated through, about 3 minutes.
  3. You can begin building your vegan eggs benedict.
  4. Toast your english muffins and butter each slice with about a teaspoon of vegan butter. To each slice of english muffin, add sauteed kale, fried tomato, 1-2 deli slices, tofu and a generous amount of vegan hollandaise. Garnish with roasted aspragus and microgreens. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-eggs-benedict-with-fried-tomato-and-hollandaise/