Vegan Tofu Benedict Florentine ~
Baked tofu served over toasted English muffins with sauteed spinach and vegan hollandaise sauce.
Serve with Roasted Breakfast Potatoes or fresh fruit.
Vegan Eggs Benedict
If you’re looking to elevate your vegan brunch game or take breakfast-for-dinner night to a whole new level, this vegan version of the classic egg-based dish is the way to go!
I like this easy recipe because the result is a savory dish that looks like it requires much more effort than it does. The first step is to whip up the Vegan Hollandaise Sauce. It’s rich and creamy and ready in just 5 minutes. Then, it’s onto the tofu and spinach, which come together in around 20 minutes.
I recently served this tofu florentine for dinner with Pan Fried Asparagus on the side. It would also be great for Mother’s Day brunch with smoky tempeh bacon and fruit salad.
In French cuisine, ‘Benedict,’ named for Lemuel Benedict, who supposedly originated the dish at the Waldorf Hotel in New York City in the late 19th century, generally refers to a dish served with a poached egg, often accompanied by Canadian bacon, and topped with hollandaise sauce made from egg yolks.
For this vegan Benedict, we’re using sliced and baked tofu as an egg substitute and adding spinach along with a creamy sauce (“florentine”), although you can certainly add vegan ham or vegan bacon if desired.
Ingredients for Vegan Tofu Benedict Florentine
You will need the following:
- 1 cup vegan mayonnaise
- 3 tablespoons vegan butter
- 1 teaspoon lemon juice
- 1 teaspoon cayenne pepper sauce – I use Frank’s Red Hot brand
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground
- black pepper
- 1 (14-ounce) package extra firm tofu
- 2 teaspoons olive oil
- 10 ounces fresh baby spinach leaves, by weight
- 4 whole English muffins, halved
Ingredient Notes
- Vegan Mayonnaise and Butter – These are the rich and creamy base for the hollandaise sauce. I used Vegenaise brand mayonnaise and grocery store brand vegan butter.
- Lemon Juice – For a touch of tanginess and to balance the flavors of the sauce.
- Cayenne Pepper Sauce – Provides depth of flavor to the sauce without overpowering it. Crystal and Franks RedHot are favorites here.
- Ground Turmeric – This savory spice enhances the sauce with earthy undertones and vibrant yellow color.
- Extra Firm Tofu – For best results, use pressed extra-firm tofu.
- Olive Oil – For the best flavor, use extra virgin olive oil.
- Spinach – Fresh spinach brings a tender texture and pretty color.
- English Muffins – The soft interior and crisp exterior of English muffin bread makes it perfect for toasting and serving as the base for the tofu florentine recipe.
How to Make Vegan Tofu Benedict Florentine
STEP ONE: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
STEP TWO: Place tofu on a cutting board and slice lengthwise into 4 thin pieces. Stack the pieces and slice again from the other side so that you now have 16 pieces. Arrange the tofu slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Carefully turn the tofu slices over and cook for 10 minutes. (Total baking time = 20 minutes.)
STEP THREE: While the tofu is baking, prepare the hollandaise sauce. Set a small saucepan over medium heat. Add the mayonnaise, butter, lemon juice, cayenne pepper sauce, turmeric, and black pepper. Whisk to combine.
STEP FOUR: Cook, stirring frequently, for 2 minutes or until heated through. Do not let the sauce come to a boil; reduce the heat as needed. Set aside.
STEP FIVE: Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the spinach leaves. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted. While the spinach is cooking, toast the English muffins.
STEP SIX: Place open-faced English muffin halves on each plate. Top with spinach and baked tofu slices. Spoon hollandaise sauce over the top and serve warm.
FAQ
- Can the hollandaise sauce be made ahead of time? Yes! Prepare the sauce in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.
Can I add extra toppings? Absolutely! To customize your dish, get creative with toppings like smoky tempeh bacon, avocado slices, or roasted tomato slices.
More Plant-Based Brunch Recipes You’ll Love!
- Oven Hash Browns
- Tofu Scramble Seasoning
- Spanakopita (Greek Spinach Pie)
- Vegan Sausage Pinwheels
- Vegan Crab Melts
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Vegan Tofu Benedict Florentine
Ingredients
- 1 cup vegan mayonnaise
- 3 tablespoons vegan butter
- 1 teaspoon lemon juice
- 1 teaspoon cayenne pepper sauce
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground
- black pepper
- 1 14-ounce package extra firm tofu
- 2 teaspoons olive oil
- 10 ounces fresh baby spinach leaves by weight
- 4 whole English muffins halved
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place tofu on a cutting board and slice lengthwise into 4 thin pieces. Stack the pieces and slice again from the other side so that you now have 16 pieces. Arrange the tofu slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Carefully turn the tofu slices over and cook for 10 minutes. (Total baking time = 20 minutes.)
- While the tofu is baking, prepare the hollandaise sauce. Set a small saucepan over medium heat. Add the mayonnaise, butter, lemon juice, cayenne pepper sauce, turmeric, and black pepper. Whisk to combine.
- Cook, stirring frequently, for 2 minutes or until heated through. Do not let the sauce come to a boil; reduce the heat as needed. Set aside.
- Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the spinach leaves. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted. While the spinach is cooking, toast the English muffins.
- Place open-faced English muffin halves on each plate. Top with spinach and baked tofu slices. Spoon hollandaise sauce over the top and serve warm.
Billy
This Tofu Benedict recipe is divine! The vegan Hollandaise sauce complements it perfectly.