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 is full of plant-based nutrition - 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 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 hollandaise sauce, his vegan version is made with non-dairy milk, a little mustard, nutritional yeast and turmeric, another anti-inflammatory spice.
I top this tofu benedict over a caramelized slice of delicata squash to keep this grain free. Talk about a hearty, plant-based meal! 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 add a beautiful, unique layer to this American favorite. Feel free to play around and go with what excites you. Meal preparation should be fun!
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
I love to serve this 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
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
Servings |
people |
- 1 16 oz container firm organic tofu drained and sliced into 8, 1/2 " slabs
- 1/4 cup tamari (like 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 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
Ingredients
Hollandaise Sauce
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- 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.
- 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.
- 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.
- 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.
My sauce was way too thin. needs more flour
Yep, it sounds like it needs more flour. Thanks for the feedback. I’ll test it again, but maybe 1 1/2 tablespoons instead.