Meatless Monday – Not-So-Eggs Benedict

July 19, 2010

Staring at the hotel’s dismal excuse for a breakfast bar (why do they call it “continental” anyway?), it occurred to me that not all Meatless Monday ideas had to be lunch or dinner options. Breakfast is the most important meal of the day, and Eggs Benedict is one of my all time favorite breakfast treats. Here’s a creative recipe for making this morning staple quickly and without the meat!

Not-So-Eggs Benedict

¼ lb. firm tofu

3 tablespoons apple cider vinegar

1 dash of salt

2 tablespoons olive oil

1 tablespoon non-dairy margarine

2 ounces non-dairy sour cream

1 dash of paprika

1 dash of nutmeg

1 dash red pepper or cayenne pepper

½ tsp. lemon juice

1 English muffin or biscuit

2 slices faux Canadian bacon (optional)

2 slices tomato (add other veggies like spinach, artichoke hearts, bell peppers, avocado,  and sprouts as desired!)


Preheat your oven to 450 degrees.

In a small mixing bowl, combine vinegar, salt, olive oil, and tofu (cut up into pieces). Pour the contents of the bowl into an 8”x8” square baking pan, and bake for twenty minutes, turning your tofu pieces frequently. While your tofu is cooking, you will make your hollandaise sauce and prepare your faux bacon.

In a small saucepan, over medium heat, combine your non-dairy margarine, non-dairy sour cream, paprika, nutmeg, pepper, and lemon juice. Heat the mixture until it is just slightly bubbling; do not let a rapid boil ensue.

Toast your English muffin, top with your baked tofu, faux bacon, and tomato slices and other veggies, and then pour the hollandaise sauce on top and serve.

Editor’s Note: For more meatless morning options, check out these vegan breakfast ideas from our friends at Eat. Drink. Better.!

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