April 18, 2018
Vegan ‘Eggs’ Benedict with Fried Tomato and Hollandaise
I love brunch.
If you think about it, what’s not to love?
The combination of breakfast and lunch, usually eaten in the late morning or early afternoon and generally accompanied with mimosas or blooy mary’s.
If that doesn’t sound like heaven on earth, then I don’t know what does.
Generally, when one thinks of brunch, all the foods that are usually not vegan friendly come to mind. Eggs, meat, dairy. Before transitioning to a vegan diet, eggs benedict was my favorite brunch dish, so I decided to veganize it with a delicious twist!
Pour up a mimosa and let’s get to cookin’!
As most of us know, eggs benedict is nothing without a killer hollandaise, so lets start with that!
Our hollandaise for our vegan eggs benedict is super simple and can be made in just a couple minutes in your bullet or blender! The secret in the sauce is Black Salt, or Kala Namak. Unlike traditional salt, Kala Namak has a high sulfur content, giving it an extremely egg-like taste. Every single person I’ve had try it (mostly people who still consume eggs), cannot believe how similar it tastes to eggs.
If you’re vegan and you used to love eggs, you need this salt in your life! It’s perfect for vegan eggs benedict, cobb salads, and so many other dishes that contain egg!
I purchase Kala Namak on Amazon, but sometimes it can be found at specialty Indian food stores or health food stores. It may seem a little pricey, but a little goes a very long way!
To give our vegan eggs benedict a little more texture, we decided to add fried tomatoes, and it was defintiely one of the best decisions we’ve made. The crispy tomato adds a nice element to the dish! If you have access to green tomatoes, we recommend using those!
We hope you guys love the recipe for our vegan eggs benedict as much as we do! If you give it a try, make sure to snap a photo and tag us on Instagram at @eat_figs_not_pigs and use the hashtag #EatFigsNotPigs. We absolutely love seeing your recreations of our recipes!
Happy Brunching, Friends!
XOXO
- 1 cup silken tofu
- 2 TBS melted vegan butter, such as Earth Balance
- 2 TBS nutritional yeast flakes
- 1 TBS fresh lemon juice
- 1 TBS white wine vinegar
- 1 tsp black salt AKA Kala Namak
- ¼ tsp ground turmeric
- Dash of Cayenne
- Salt and pepper to taste
- 1 large beefsteak tomato, cut into six slices
- 1 cup panko bread crumbs
- 1 cup all purpose flour
- ¾ cup unsweetened original almond milk
- ½ teaspoon sea salt
- 1 cup vegetable oil, for frying
- 3 english muffins, split in half
- 1 - 8n oz package extra firm tofu, pressed
- 2 cups loosely packed lasinato kale, washed and roughly chopped
- 1 TBS vegan butter, divided
- Vegan deli slices, optional
- Roasted asparagus, optional
- Microgr
- If you're having asparagus with the vegan eggs benedict, roast in the oven at 400 degrees F for 20-30 minutes, flipping halfway through
- In a blender, combine all ingredients and pulse until completely smooth. Set aside.
- Set up dredging station. On a shallow bowl, add almond milk. In a separate bowl, add flour. In a thrid bowl, add panko bread crumbs and salt, mixing to combine. Pat tomatoe slices gently with a paper towel to remove excess moisture.
- Dip each slice of tomato in the flour, making sure both sides are fully coated, then into the almond milk, then last into the pank bread crumbs. Ensure that for each step of this pricess, you coat as much of tomato as possible. Repeat until all 6 slices are coated.
- In a shallow pan on medium high heat, pan fry tomato slices with vegetable oil until golden and crispy, about 3-4 minutes per side. Transfer the fried tomato slices onto a cookie cooling tray or paper towel lined plate.
- Cut tofu in three slices, then in half (this should give you 6 blocks of tofu
- In a nonstick pan with a bit of vegetabke oil (about 1 teaspoon), cook tofu until it browns and develops a slight crisp to it, about 4-5 minutes per side. Season with salt and pepper to taste. Set aside. In the same pan, saute kale until soft, about 5-7 minutes. Set aside. In the same pan, cook deli slices until heated through, about 3 minutes.
- You can begin building your vegan eggs benedict.
- Toast your english muffins and butter each slice with about a teaspoon of vegan butter. To each slice of english muffin, add sauteed kale, fried tomato, 1-2 deli slices, tofu and a generous amount of vegan hollandaise. Garnish with roasted aspragus and microgreens. ENJOY!
