This spinach tofu benedict will satisfy your hankering for a savory breakfast without eating eggs. A tasty, breakfast or an easy dinner recipe, this Spinach Tofu Benedict with vegan hollandaise sauce is full of plant-based nutrition!
To substitute for the english muffin, this vegan benedict recipes uses delicata squash. Delicata squash high in carotenoids has anti-carcinogenic, anti-inflammatory and anti-oxidant compounds that make it a probable option for preventing cancer.
Of course, you can use a traditional English muffin in place of the squash for this vegan tofu benedict if you prefer.
Dark, rich greens like Swiss chard, collards, kale or spinach is also used to layer this nutritious breakfast. The greens are packed with minerals, vitamins, pigments, and phytonutrients, including potassium, manganese, zinc, magnesium, iron, and calcium.
Topped with ultra decadent and amazingly healthy non dairy hollandaise sauce, this vegan version is made with non-dairy milk, a little mustard, nutritional yeast and turmeric, another anti-inflammatory spice.
I top this vegan tofu spinach benedict over a caramelized slice of delicata squash to keep this grain free. Talk about a hearty, plant-based meal!
Keep your taste-buds satisfied with plant-based breakfast recipes:
- Zucchini Banana Pancakes
- Vegan Huevos Rancheros Casserole
- Crustless Broccoli Sun-Dried Tomato Quiche
- Chickpea Flour Omelet with Curried Greens
- Breakfast Burrito with Tofu Scramble
If you want to make it easier, you could substitute a whole-grain muffin or gluten-free toast for the delicata squash on the bottom layer. I just find the squash adds a beautiful, unique layer to this American favorite. Feel free to play around and go with what excites you. Meal preparation should be fun!
Spinach Tofu Recipe
Drain tofu and slice into 8, 1/2 in slices. Prepare the marinade by whisking tamari, vegan Worcestershire sauce, maple syrup and liquid smoke. I like to just used the tofu container and then place the slices back in and allow to marinate for up to 30 minutes.
In the meantime, have your squash roasting in the oven for about 15 minutes each side.
Once the tofu has marinated, brown tofu slices in skillet. Set aside and then saute spinach with a little water added to the pan and a few extra dashes of tamari until wilted.
Vegan Hollandaise Recipe
In a small saucepan, add 1/4 cup non-dairy milk and whisk flour and turmeric over medium heat. Continue to add in remaining 3/4 cups milk. Add lemon juice, salt and pepper to taste. The sauce will begin to thicken as you whisk it while simmering.
Remove the vegan hollandaise sauce recipe from heat and add the Dijon mustard and nutritional yeast.
Assemble your Vegan Benedict
Place about 3 slices of squash on your plate and top with 1/2 cup spinach. Then, a slice of tofu and drizzled with the easy vegan hollandaise sauce. I love to serve mine with a nice slice of hearty whole grain toast!
I love to serve this vegan hollandaise recipe and no eggs benedict vegan dish as the main event for Sunday morning brunch with my family, serving it with a side of sautéed greens and fresh fruit. Feel free to try this recipe for Thanksgiving or Christmas morning.
I’d love to hear your feedback in the comments below for this Spinach Tofu Benedict recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Spinach Tofu Benedict
- Silicone Cooking Utensil Set
- Stainless Steel Pot Set - sauce pan
- 1 16 oz container firm organic tofu drained and sliced into 8, 1/2 " slabs
- 1/4 cup low-sodium tamari (or low-sodium soy sauce)
- 1 Tbl Vegan Worcestershire sauce
- 2 tsp maple syrup
- 1/2 tsp liquid smoke optional
- 10 oz fresh or frozen spinach
- 1 delicta squash wash, cut in half and seeds removed (do not need to peel)
- sea salt and pepper to taste
- 1 cup unsweetened non-dairy milk
- 1 1/2-2 Tbl unbleached flour (for gluten-free, use rice flour)
- 1/8 tsp turmeric
- 4 Tbl lemon juice
- 1 Tbl nutritional yeast
- 1/2 Tbl dijon mustard
- 1/4 tsp sea salt
For the Tofu:
- Mix the Tamari, vegan Worcestershire sauce, maple syrup and liquid smoke in the tofu container and put the tofu slices back into the marinade for a few minutes.
- Once the tofu has marinated for several minutes up to 30, place into a non-stick pan over medium heat and cook until brown on one side, about 5 minutes. Flip and brown on the other side. Set aside.
For the Spinach:
- Steam and squeeze to drain. Or you can use fresh spinach. If using fresh spinach, remove stems, slice and put into a saucepan with a little water. Sprinkle on a little Tamari and cook until wilted, stirring frequently. Set aside.
For the Squash:
- Wash and slice in half and remove the seeds (keep the seeds for roasting if you like).
- Turn the squash upside down and slice into 1/2" slices. Place onto a baking sheet lined with parchment paper. Sprinkle with salt and pepper.
- Bake for 15 minutes, turn and bake another 15 minutes or until tender. Set aside when done.
For the Hollandaise:
- In a small saucepan, add about 1/4 cup non-dairy milk and whisk in the turmeric and flour.
- Over medium heat, whisk the mixture while adding the remainder of the non-dairy milk.
- Add the lemon juice and salt and pepper to taste. Continue to whisk until the sauce thickens. If it's not thick enough, combine a little more flour with non-dairy milk in a separate container and whisk, or shake if you have a cover, and add to the sauce.
- Remove from the heat and add the dijon mustard and nutritional yeast. Whisk to combine. If the sauce is too thick, add a little water or more non-dairy milk.
- To assemble: Two servings of tofu each. Place several slices of delicate squash (about 3) in two separate areas of the plate. Top with about 1/2 cup spinach each. Top the spinach with one tofu slice and then the hollandaise sauce. Sprinkle with a little parsley for garnish.
- Serve with hardy whole grain toast.