This Tofu Benedict with Cashew Hollandaise is the best thing ever. Really, it's my favorite breakfast. It doesn't take long to make, it keeps me full until lunch, and it's so much better for you than a classic Eggs Benedict!
What You Will Need For This Tofu Benedict with Cashew Hollandaise
Main Ingredients:
- Tofu
- Nutritional Yeast
- Cornstarch
- Cashews
- English Muffins
How to Serve:
These are pretty customizable. I added vegan bacon, tomato, and chives. But you can add spinach, sautéed kale, vegan ham slices, or even avocado.
Substitutions:
Cashews are my go-to. You all know that because of the amount of cashews in my recipes but you can substitute with blanched almonds with not much of a difference. I just enjoy the creaminess of cashews!
How To Make The Best Tofu Benedict with Cashew Hollandaise Every Time
Make sure you are soaking the cashews! This will ensure that our hollandaise sauce is smooth and creamy. Thin out with water as needed. It does thick if not used immediately.
More Breakfast Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Recipe
Ingredients
Cashew Hollandaise
- ½ cup Cashews
- 1 cup Non-Dairy Milk
- 2 tbsps Nutritional Yeast
- 2 tbsps Melted Vegan Butter I used Earth Balance
- 1 tablespoon Lemon Juice
- ¼ teaspoon Turmeric
- ½ teaspoon Salt
- Pinch of Cayenne Pepper
Tofu
- 2-3 tbsps of Oil
- Block of Extra-Firm Tofu
- 2 tablespoon Nutritional Yeast
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Turmeric
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
Extras
- 4 English Muffins
- 8 slices of Vegan Bacon
- Chives
- Tomato Slices
Instructions
- Boil cashews in water for 20 minutes. This is important because it will make your hollandaise sauce creamy!
- While cashews are boiling, make tofu rub! Mix nutritional yeast, salt, pepper, turmeric, paprika, and garlic powder together.
- Drain block of tofu and pat with paper towels or a clean dish towel to remove excess water. No need to use a tofu press.
- Pre-heat oven to 350 degrees. Cut tofu down the middle, long side towards you. Cut that half in half and then slice those halves down the middle. You will end up with 8 squares.
- Coat all sides in tofu spice rub and set aside. Heat 2 tbsps of oil in a non-stick pan on medium-high heat. Cook tofu on each side for 3 minutes. Adding more oil if needed. Place tofu on a baking sheet and place in an oven while you prep the rest.
- Make the cashew hollandaise sauce. Drain the cashews and add to a blender along with the other sauce ingredients listed above and blend until smooth. This may take a couple minutes.
- Next, heat hollandaise in a saucepan on low heat and whisk occasionally until slightly thickened. Add a splash of non-dairy milk if sauce becomes too thick.
- Meanwhile, slice 4 english muffins and lightly butter them. Place them in the oven until toasted to your preference. Cook vegan bacon, slice tomatoes, and chop chives.
- Place tomato slice, vegan bacon, the tofu, and a healthy spoonful of the hollandaise sauce on to one half of an english muffins. Sprinkle with chives and paprika. Makes 8.
- To re-heat, just add milk to extra hollandaise sauce to thin it out on low heat. Place tofu in a 350 degree oven for about 20 minutes to heat. And assemble toppings and toast your english muffins. Just as good as the first time!
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