vegan avocado & mushroom eggs benedict
Prep time
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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.
Recipe type: Breakfast
Serves: 4
  • *for the tofu eggs*
  • 1 block extra-firm tofu
  • ½ tsp turmeric
  • ¼ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • PAM Spray Pump Avocado Oil, as needed
  • *for the mushrooms*
  • 2 cups thinly sliced mushrooms
  • ½ tsp salt
  • ½ tsp garlic powder
  • 2-3 tbsp 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 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • *to serve*
  • 2 English Muffins, toasted
  • 1 avocado, sliced thinly
  • sprinkle of paprika for decoration
  1. 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.
  2. 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!
  3. 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.
  4. In a medium nonstick pan, add a few sprays of PAM Spray Pump Avocado Oil and heat to medium-high heat.
  5. 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.
  6. 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!
  7. Next, we can prepare the hollandaise sauce. In a food processor, combine the vegan mayo, Dijon mustard, and lemon juice.
  8. 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.
  9. 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.
  10. 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.
  11. 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!
Recipe by The Baking Fairy at