Asparagus and Tofu Benedict

If you don’t consider yourself a routine bipedal or quadrupedal being, then I’m sure you’ve at least picked up a few repetitive habits along the way. Maybe it isn’t hauling bundles of asparagus on your back, but even a task as simple as making your bed or slow drip-brewing a frothy cup of coffee in the morning can set you off with a productive mindset for the day. This recipe is for that special day where you set your routine aside in order to treat yourself to feel-good homestyle cooking.

Now picture this: a delicious layering beginning with a toasted English muffin, a bed of plant-based bacon, followed by seared tofu, and roasted purple asparagus. Finally, your Vegan Breakfast Benedict stack is smothered in a homemade hollandaise sauce.

You’ll want to make the hollandaise sauce first and keep it warm while roasting the asparagus, pan-frying the bacon and tofu, and toasting the English muffins. While all of the multitasking may sound like back-breaking work, rest assured, your stresses will melt away with the first bite.

Bonus: extra hollandaise sauce can be adjusted to create a queso dip or for a spin on mac and cheese.

Asparagus and Tofu Benedict

Preheat the oven to 400˚

Make the hollandaise sauce – Place all of the sauce ingredients in a high-speed blender and process for 2 minutes until very smooth. Place in a small saucepan. When you are ready to plate, turn the heat on low and whisk until warmed, adding a little oat milk, if necessary.

Roast the asparagus – Line a medium sheet pan with parchment paper, spread the asparagus in a single layer and drizzle with olive oil. Season with salt and pepper. Roast for 10-14 minutes or until tender yet crisp. Keep warm.

To serve – On a dinner plate, place the split English muffin. Top each half with two slices of bacon, a piece of seared tofu and roasted  asparagus spears. Pour warm sauce over each half, garnish with a sprinkle of Espelette pepper and some chopped chives.

serves 4-6


  • ½ cup raw cashews
  • 1 cup of extra creamy oat milk
  • ¾ tsp lactic acid or substitute with 1 tbsp of lemon juice
  • 3 tbsp vegan butter
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric
  • salt and pepper to taste


  • 1 lb purple or green asparagus, washed and trimmed
  • 1 pkg of vegan bacon, pan fried until warm
  • eight slices of firm tofu, cut into rounds and seared until golden brown (from 2 packages)
  • four English muffins, split and toasted until golden brown


  • espelette pepper
  • chopped chives