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If you thought eating plant-based would mean you'd have to miss out on all your old favorites, you thought wrong! This rich and delicious Vegan Avocado & Mushroom Eggs Benedict is made with tofu in place of eggs, and topped with an irresistibly creamy faux hollandaise sauce.
Hi friends, and happy Thursday! I am so excited to be sharing an amazing recipe today, sure to make all your brunch dreams come true. This Vegan Avocado & Mushrooms Eggs Benedict is rich, creamy, and everything you'd expect from a traditional eggs benny... except it's totally vegan and egg-free! One of my mini resolutions this year is to use more planet-friendly products, including things that are not tested on animals or bad for the environment. I was so excited when PAM asked if I wanted to try out their new PAM® Spray Pump Avocado Oil, which is non-aerosol and propellant free! And, of course, it's delicious and perfect for all your cooking needs!
As you guys know, my mission in life {basically ?} is to show you that vegetarian and vegan food can be super satisfying and just as delicious as food with meat and animal products! I was ABSOLUTELY blown away by how incredible this avocado & mushroom eggs benedict came out. You start with a toasted English muffin, top it with garlicky sautéed mushrooms for a meaty component, creamy avocado slices, a tasty tofu patty in lieu of eggs, and a rich and decadent faux hollandaise sauce. All together, it's seriously heavenly!
To buy all my necessities for this recipe, I headed to Walmart! You just need a few simple ingredients to create vegan eggs benedict magic. Grab English muffins, mushrooms, avocados, a block of extra firm tofu, PAM Spray Pump Avocado Oil, and the secret ingredient... some vegan mayo! This will make our hollandaise sauce extra easy! You will also need some spices, lemon juice, and a little bit of dijon mustard to round out the flavors.
I was excited to try this new product by PAM as I've been a loyal fan of their cooking sprays {especially the baking spray with flour} for years! This spray pump avocado oil allows you to control exactly how much oil you want to use in your food, so you can avoid over-pouring and drowning your food in unnecessary oils {and calories}. Of course, you guys know I also love the fact that it is free of artificial colors, flavors, and preservatives.
I hope you guys will give this vegan avocado & mushroom eggs benedict a try! It is incredibly delicious and the combination of flavors is so satisfying that you don't even miss the eggs or meat. Check out your local Walmart for a demo of the product and to grab a fun reusable bag along with a bottle of PAM Spray Pump Avocado Oil. It's perfect for all your healthier cooking, plant-based needs!
Looking for more vegan-friendly brunch ideas? Check out my Vegan Buttermilk Pancakes, Vegan Breakfast Enchiladas, Vegan Tofu Scramble Breakfast Pockets, Apple Wheatberry Porridge, and Baked Vanilla Donuts with Strawberry Glaze!
Make it vegetarian:
- Simply use poached eggs in place of the tofu patties!
- To make the hollandaise, just use regular mayo and butter in place of the vegan mayo and butter.
vegan avocado & mushroom eggs benedict
Ingredients
- *for the tofu eggs*
- 1 block extra-firm tofu
- ½ teaspoon turmeric
- ¼ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- PAM Spray Pump Avocado Oil as needed
- *for the mushrooms*
- 2 cups thinly sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2-3 tablespoon white wine {can also sub vegetable broth or water}
- PAM Spray Pump Avocado Oil as needed
- *for the hollandaise*
- 1 cup vegan mayonnaise
- ¼ cup vegan butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- *to serve*
- 2 English Muffins toasted
- 1 avocado sliced thinly
- sprinkle of paprika for decoration
Instructions
- First, prepare the tofu eggs. Wrap your block of tofu between several sheets of paper towels, place in a shallow bowl, and top with a cutting board or other waterproof surface. Top with a moderately heavy object (I find that 1-2 cookbooks do the trick), and allow to sit for at least 30 minutes.
- When tofu is pressed and a good amount of water has come out, slice the block in 4 pieces width-wise. If desired, use a circle cutter the size of the English muffins to cut out the pieces. You can use the leftover tofu in other recipes!
- Place the tofu rounds on a clean plate, give a few spritzes of PAM Spray Pump Avocado Oil, and sprinkle on the spices, repeating with the other side. Allow tofu to soak up some flavor while you prepare the mushrooms.
- In a medium nonstick pan, add a few sprays of PAM Spray Pump Avocado Oil and heat to medium-high heat.
- Add in the sliced mushrooms, salt, and garlic powder. Saute, stirring often, until mushrooms are soft and fragrant. Add in the white wine (or veggie broth or water) to deglaze the pan.
- Continue to cook, stirring occasionally, until all liquid has been absorbed. Transfer mushrooms to a separate plate and wipe the pan clean. We will reuse it for our tofu!
- Next, we can prepare the hollandaise sauce. In a food processor, combine the vegan mayo, Dijon mustard, and lemon juice.
- While the food processor runs, slowly drizzle in the melted vegan butter until completely incorporated. You should have a smooth, thick sauce! Set this aside until needed. It can be served at room temperature or reheated for a few seconds in the microwave.
- Finally, it is time to cook the tofu. Heat a medium pan over medium-high heat and add a few sprays of PAM Spray Pump Avocado Oil.
- Add in the tofu rounds, and cook for about 4-5 minutes on each side, until tofu is warmed through and a nice golden brown crust develops.
- To serve, split and toast 2 English muffins. Top each piece with some of the mushrooms and a few sliced of avocado. Top with a tofu round, and a few spoonfuls of hollandaise sauce. You can finish it off with a little sprinkle of paprika for decoration. Serve immediately!
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