“Eggs” Benedict

So delicious.  This recipe’s flavor will stand up to the egg and butter-filled version but with no saturated fat, low calories, and lots of healthy ingredients.  And you will not believe how easy the sauce is to prepare!


Makes 6 servings




  • Oil spray (avocado oil preferred)
  • 6 English muffins, separated into halves
  • 2 large tomatoes, sliced into ¼ inch slices
  • Firm tofu – cut into ¾ inch slabs, and then cut with cookie cutter into rounds to fit English muffin
  • Parsley, chopped or paprika (optional for serving)

Vegan hollandaise sauce:

  • 1 cup Raw Cashews soaked in hot water for 30 to 60 minutes
  • 1/4 cup Nutritional Yeast 
  • 2 Tbsp Lemon Juice
  • 1 tsp Distilled White Vinegar
  • 1 cup Water (240ml)
  • 1/2 tsp Turmeric
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Plant-based butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Indian Black Salt (Kala Namak)*
  • 1/8 tsp Cayenne Pepper



  1. Make the sauce.
    1. Soak the cashews in boiling water for 30 min to 1 hour. Drain.
    2. Add the soaked cashews to the blender along with the remainder of the ingredients.
    3. Blend until very smooth.
    4. Warm the sauce slightly for serving (do not overheat) by warming over a double boiler with frequent whisking; or heating in the microwave for 20-second increments and whisking well between each heating.
    5. The sauce will thicken while heating. Add small amounts of water at a time to thin if desired.
  2. Spray large skillet with oil spray, heat to medium high. Add a single layer of tofu rounds and cook each side until lightly browned. Keep warm. Repeat until all pieces are cooked.
  3. Toast English muffins.
  4. Layer: half a muffin, a light coating of sauce, tomato, tofu. Pour a heavy drizzle of sauce over the top. Sprinkle with parsley (or paprika) if desired.