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!
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