This tofu benedict is the perfect brunch item or breakfast for a special occasion. A rich, creamy, slightly salty, and tangy sauce is slathered all over a crispy, pillowy English muffin. No eggs necessary — it's made from creamy avocado and a bit of vegan Worcestershire sauce. A heaping tablespoonful on top of some perfectly grilled tender tofu, a slice of fresh tomato, and some peppery arugula all on top of a soft, but crunchy English muffin… This might just be your new favorite breakfast.

Tofu Benedict With Avocado Hollandaise [Vegan]



Cooking Time




  • 2 English muffins
  • 1 14-ounce package firm tofu
  • 1 avocado
  • Juice of 1 large lemon
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon vegan Worcestershire sauce
  • 2 teaspoons olive oil, plus more for grilling
  • Salt and pepper, to taste
  • 1 small tomato, cut into 4 thick slices
  • A handful of arugula
  • A sprig of fresh thyme, optional


  1. Preheat a grill or grill pan over medium heat.
  2. Press the tofu by using a tofu press or by placing the tofu on a plate, wrapping it in a paper towel, and then piling cookbooks on top. Drain tofu of excess water for at least 15 minutes.
  3. Once drained, slice the tofu and cut each tofu filet in half. Pat each side of each piece with a paper towel, then brush each side with olive oil and season with a pinch of salt and pepper.
  4. Grill tofu for approximately 10 minutes (5 minutes on each side, flipping only once during cook time) until nice grill marks are achieved.
  5. Cut the English muffins in half and toast until tops are golden brown and crispy.
  6. Place 1/2 an avocado, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and a pinch of salt and pepper in a blender and blend until smooth and creamy.
  7. Remove English muffins from the toaster oven and top each with a spoonful of the remaining 1/2 of the avocado. Mash with a fork.
  8. Top each with arugula, a slice of tomato, a piece of tofu, a heaping tablespoonful of the avocado hollandaise and a garnish of fresh thyme, if desired.

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