Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I made you eggs Benedict! Without the eggs and with a way better hollandaise sauce, if I do say so myself.
Eggs Benedict is one of my favorite brunch meals and with Mother’s Day (and my birthday!) right around the corner, I knew I wanted to make a plant-based version at home that tastes just as delicious as anything I could grab in a restaurant.
This recipe has a few steps with the various ingredients, but none of them are difficult or very time consuming.
You’ll start by marinating the tofu slabs in a turmeric-black salt sauce that really transforms it into having an egg-like taste. You likely have to grab black salt online, but it’s totally worth it if you’re planning on making tofu scrambles and dishes like this often.
The hollandaise sauce is a must for any Benedict but, to be honest, it’s usually too rich for me. I often ask for hollandaise on the side so I can put on just the amount that I want; too much can completely overpower the dish.
This cashew based hollandaise is so delicious, light, with a hint of lemon. It’s really the star of this Benedict, especially alongside sautéed garlic asparagus.
Every time I head to the market these days, I grab a few bunches of asparagus. I love how accessible they are this time of year and seeing asparagus on sale always makes me feel like Spring is actually here, even if the weather in St. Louis says otherwise.
I knew they would be perfect in this Benedict along with a giant slice of fresh tomato. All of the textures and the bright flavors work perfectly together. It’s delicious!
Vegan Tofu Benedict with Asparagus! If you love eggs Benedict, then you must try this vegan version. Tofu egg on english muffin with cashew hollandaise sauce, tomatoes and sauteed asparagus. Perfect for Easter, Mother’s Day, Wedding Showers and Vegan Brunch!
Vegan Tofu Egg:
*Black Salt is a must in my opinion for making tofu actually tastes like eggs. You don’t have to have it, but if you plan on making tofu scrambles often, then it’s worth purchasing online. If you omit it, the tofu is still delicious but just doesn’t have that ‘eggy’ taste
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