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Hand Pouring Vegan Hollandaise Sauce Over Tempeh Benedict Topped with Asparagus
Tempeh Benedict with Vegan Hollandaise Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This vegan take on Eggs Benedict is made with smoky tempeh served atop toasty English muffin halves and topped with pan-seared asparagus and creamy vegan hollandaise sauce.
Course: Breakfast, Brunch
Cuisine: American
Servings: 4
Calories: 670 kcal
Author: Alissa
For the Smoky Tempeh
  • 2-8 oz. packages tempeh
  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 2 tbsp. apple cider vinegar
  • 2 tsp. liquid smoke
For the Vegan Hollandaise Sauce
  • 1 lb. silken tofu
  • 3 tbsp. lemon juice
  • 2 tbsp. nutritional yeast flakes
  • 2 tbsp. vegan butter or margarine
  • unflavored soy or almond milk, as needed
  • salt to taste
  • 1-2 tbsp. olive oil, for grilling
For the Asparagus
  • 16-24 asparagus spears, rough ends trimmed
  • 1 tbsp. olive oil
For Serving
  • 4 vegan English muffins, split and toasted (try Trader Joe's, or sub 8 crusty slices of toast if you can't find vegan muffins)
  • a few handfuls of baby spinach, arugula or spring mix
  • finely chopped fresh parsley, optional
  • black pepper, optional
Make the Smoky Tempeh
  1. Cut each of your tempeh blocks in half, widthwise, so you have four squares, then very carefully slice each square in half, thickness-wise.
  2. Stir soy sauce, maple syrup, vinegar and liquid smoke together in a shallow dish. Add tempeh and gently spoon mixture over top. Allow to marinate at room temperature for 30 minutes, occasionally rotating tempeh pieces or spooning a bit of the marinade overtop. (You can move on to the next step and prepare your vegan hollandaise while this happens, if you like.)
  3. Coat the bottom of a large skillet with oil and place over medium heat. Working in batches if needed, add tempeh slabs, reserving excess marinade, and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Pour reserved marinade over tempeh and cook until liquid evaporates, about 1-2 minutes more. Remove from skillet and transfer to a plate.
Make the Vegan Hollandaise Sauce
  1. Place all ingredients into a blender or food processor and blend until smooth. Season with salt to taste and thin with a few tablespoons of non-dairy milk until desired consistency is reached. Taste test and adjust seasoning as needed.
Make the Asparagus
  1. Coat the bottom of a large skillet lightly with oil and place over medium-high heat. Add asparagus and cook just until dark brown in spots and tender-crisp, about 3 minutes.
  1. Place a few greens atop each English muffin half, followed by a tempeh slab. Place 2-3 asparagus spears over tempeh and drizzle with vegan hollandaise sauce. Sprinkle with parsley and black pepper, if desired. Serve.
Nutrition Facts
Tempeh Benedict with Vegan Hollandaise Sauce
Amount Per Serving
Calories 670 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Saturated Fat 5.8g29%
Sodium 1586mg66%
Potassium 1329mg38%
Carbohydrates 62.8g21%
Fiber 6.6g26%
Sugar 19.3g21%
Protein 41.4g83%
Calcium 250mg25%
Iron 11.3mg63%
* Percent Daily Values are based on a 2000 calorie diet.