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RECIPE
12 INGREDIENTS10 STEPS35MIN

Vegan Eggs Benedict

5.0
1 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Vegan Eggs Benedict is a dish that is almost impossible to come by. Until now. Learn how to make dairy and egg free eggs benedict at home using The Vegg egg replacer and some tofu!

35MIN

Total Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
Whole Wheat English Muffins
1 block
Medium Firm Tofu
cut in thick slices
or Soft Tofu
to taste
Vegan Cold Cuts
to taste
Coconut Oil
to taste
(optional)
2 1/2 Tbsp
The Vegg® Vegan Egg Yolk
1/3 cup
Vegan Butter , melted
2 Tbsp
1 1/2 cups
Water , boiled
1/4 tsp
Cayenne Pepper
1 tsp
1/4 tsp
Ground White Pepper
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Nutrition Per Serving
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CALORIES
437
FAT
14.8 g
PROTEIN
25.4 g
CARBS
50.6 g

Directions

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Step 1
Heat roughly 1 tbsp Coconut Oil (to taste) in a pan.
Step 2
When heated, add Medium Firm Tofu (1 block) and a pinch of salt & pepper.

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Nutrition Per Serving
Calories
437
% Daily Value*
Fat
14.8 g
19%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
50.6 g
18%
Fiber
8.4 g
30%
Sugars
2.6 g
--
Protein
25.4 g
51%
Sodium
1469.2 mg
64%
Vitamin D
--
--
Calcium
235.8 mg
18%
Iron
4.7 mg
26%
Potassium
10.2 mg
0%
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