Vegan Avocado Benedict
Elevate your brunch game with this mouthwatering Vegan Avocado Benedict, a plant-based twist on the classic comfort dish. This recipe features creamy avocado slices, golden pan-seared tofu seasoned with turmeric, and a luscious homemade vegan hollandaise sauce made from almond milk and nutritional yeast for a rich, buttery flavor. Served on toasted vegan English muffins and topped with fresh tomatoes and chives, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes, it’s the perfect combination of wholesome, hearty, and sophisticated. Whether you’re catering to a vegan lifestyle or simply exploring new flavors, this Avocado Benedict is sure to impress!
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Recipe Information
Ingredients
- 2 whole ripe avocados
- 2 whole English muffins (vegan)
- 200 grams firm tofu
- 1 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 1 large tomato
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
Slice the English muffins in half and toast them until golden brown.
Drain and pat dry the tofu using a paper towel to remove excess moisture.
Slice the tofu into four thick pieces, each mimicking the size of an egg.
In a frying pan, heat 1 tablespoon of olive oil over medium heat.
Sprinkle turmeric powder, salt, and black pepper over the tofu slices and add them to the pan.
Cook the tofu for about 3-4 minutes on each side until they are golden brown and slightly crispy on the outside.
For the hollandaise sauce, in a small saucepan, whisk together the almond milk, cornstarch, nutritional yeast, dijon mustard, lemon juice, and the remaining tablespoon of olive oil over medium heat.
Continue whisking until the mixture thickens to a smooth sauce-like consistency, approximately 5 minutes. Season with salt and pepper to taste.
Halve the avocados, remove the pits, and scoop the flesh out. Cut each half into slices.
Slice the tomato into thin rounds.
To assemble, place two slices of avocado on each toasted half of the English muffin.
Layer with a portion of the cooked tofu, followed by a round of tomato.
Drizzle generously with vegan hollandaise sauce and garnish with freshly chopped chives.
Serve immediately and enjoy your delightful Vegan Avocado Benedict.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 12.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2006 mg | 154% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
