Eggless Benedict

Monday, September 30, 2013

  • 1 avocado, thinly sliced
  • 1 tomato, thinly sliced
  • 8 slices bread or English muffins (whatever is available or preferred), toasted
  • Cayenne pepper, for garnishing
  • Paprika, for garnishing
  • Freshly ground black pepper, for garnishing
  • ¾ cup of soft tofu
  • 2 tsp mustard
  • 4 tbsp nutritional yeast
  • 1½ tsp lemon juice
  • ½ cup plain almond milk
  • 1 tbsp olive oil
  • 2 tsp soy sauce
  • Pinch paprika
  • Pinch turmeric
  • Salt & pepper to taste


  1. Place the following in a blender for the Hollandaise: tofu, mustard, nutritional yeast, lemon juice, almond milk, oil, soy sauce, and spices. Blend until smooth. Gently warm in a medium saucepan on low heat.
  2. On each half of muffin or toast, place a slice of tomato and a few slices of avocado. Drizzle warmed sauce on top and sprinkle the sauce with a bit of pepper, paprika, and cayenne pepper.

    Note : Makes 8 muffin halves

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