Sunday Morning Smoked Tofu Benedict

One of your favorite breakfast classics can be made in a more healthful way with this recipe for Sunday Morning Smoked Tofu Benedict. Although the prep time looks long, this is mostly because the tofu needs to be refrigerated at least two hours to soak up the sweet and smoky flavors of the marinade. To make it quicker in the morning, simply marinate the tofu overnight. When you wake up, the tofu can be popped in the oven as you prepare the other components: an amazing, plant-based Hollandaise Sauce, sauteed spinach, toasted English muffins, and sliced tomato and avocado. Assemble and enjoy as-is, or serve with another breakfast side like our Wholesome Power WedgesRoasted Breakfast Potatoes or Sweet Potato Hash.


  • Baked Tofu*
  • 1/2 cup water
  • 1 package extra firm tofu, pressed
  • 3 tablespoons low sodium tamari
  • 2 tablespoons maple syrup
  • 1 teaspoon liquid smoke, hickory flavor
  • Hollandaise Sauce
  • 1 1/2 cup Homemade Nut Milk**
  • 1/4 cup dry white wine***
  • 1/4 cup brown rice flour
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon turmeric
  • Sautéed Spinach
  • 4 cups baby spinach, tightly packed
  • 1/4 cup dry white wine***
  • 2-3 garlic cloves, minced
  • To Serve
  • Whole wheat English muffin
  • Avocado, sliced (optional)
  • Tomato, sliced (optional)
  • PREP TIME 180*
  • COOK TIME 65
  • Serves 4


Baked Tofu*

  1. Cut pressed tofu into six slabs and place in a container.
  2. Mix water, tamari, maple syrup and liquid smoke together.
  3. Add liquids to the tofu container.
  4. Refrigerate 2 hours (or overnight), flipping tofu in the middle of the time to make sure it is evenly marinated.
  5. Preheat oven to 375°F.
  6. Line a baking sheet with parchment paper and place tofu on, evenly spaced.
  7. Bake for 20 minutes. Flip, then bake for another 15-20 minutes.

Hollandaise Sauce

  1. Mix white wine (or water), brown rice flour, and turmeric together (use a small blender to prevent ‘lumps’).
  2. Pour into a small sauce pan and cook over medium heat for 1-3 minutes.
  3. Add lemon juice and cook until sauce has thickened.
  4. Add almond milk and stir until smooth.
  5. Reduce heat to low and simmer 10 minutes, stirring continuously.
  6. Remove from heat and stir in nutritional yeast and Dijon mustard.
  7. Pass sauce through a strainer (only if lumps form in the sauce).
  8. Keep warm until plating.

Sautéed Spinach

  1. Place skillet over medium heat.
  2. Add garlic and cook until lightly browned about 2 minutes.
  3. Add spinach and toss to wilt.
  4. Add wine and cook until it evaporates.

To Serve

  1. Toast English muffin until golden brown.
  2. Place on a plate then top with tomato (optional), avocado (optional), spinach, and tofu.
  3. Pour Hollandaise Sauce over top or serve on the side.

*The long prep time comes from the fact that the tofu should marinate 2 hours before baking. To simplify, the tofu can be marinated overnight, then baked in the morning as you prep and cook the other ingredients.

**Store-bought plant-based milk may also be used.

***Water can be used in place of wine.