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5 from 1 vote
easy vegan plant-based recipes
Easy Plant-Based Benedict (or Breakfast Sandwich) with Tempeh Bacon and “Yolk” Sauce (WFPB, Oil-Free)
Prep Time
5 mins
Cook Time
10 mins
 

The BEST plant-based breakfast made with an incredible "yolk" sauce and smoky tempeh bacon!

Course: Breakfast
Cuisine: American
Servings: 2 servings
Author: Michael Monson
Ingredients
  • 1 batch Plant-Based “Yolk” Sauce (recipe above)
  • 1 batch Smoky Tempeh Bacon (recipe below)
  • ½ block (8oz) firm or extra firm tofu
  • 2 Ezekiel English muffins or burger buns
  • 3 cups fresh arugula or greens of choice, roughly chopped
  • ¼ cup water or broth.
  • chives or green onion
  • paprika
Instructions
  1. Prepare the Plant-Based “Yolk” Sauce and Smoky Tempeh Bacon according to the recipes below.

To prepare the tofu "egg":
  1. Cut your tofu into ¼ inch slabs, and then sandwich the slices between two clean towels or paper towels.Allow the tofu to dry for about 10 minutes.
  2. Preheat a large skillet or frying pan to medium heat. If it’s nonstick or well-seasoned cast iron, you don’t need to add any oil. Sear the sliced tofu on each side for about 4 minutes or until they are golden brown. If it seems like the tofu wants to stick to the pan, allow it to cook longer. It should release when it’s ready to flip. Remove cooked tofu from the pan, and set it aside while you prepare the remaining ingredients.
  3. Place your arugula and water or broth into a saucepan and cook just long enough for the arugula to wilt.
  4. Toast your English Muffins or buns.
To assemble the Benedict version:
  1. Stir in the juice of 1/2 lemon into the Plant-Based "Yolk" Sauce. Arrange your toasted English muffins or buns on a plate, cut-side up. Top each muffin with arugula, tofu, tempeh bacon, and a generous drizzle (about 2 tablespoons per muffin half) of the Plant-Based “Yolk” Sauce. Garnish with fresh chives or green onion, and a pinch of smoked paprika.

To assemble the Benedict version:
  1. Cut your muffin or buns in half. Top half of each muffin with arugula, tofu, tempeh bacon, and a generous drizzle (about 2 tablespoons per muffin half) of the Plant-Based “Yolk” Sauce. Top with the other half of your muffin or bun and enjoy immediately.

Recipe Notes

Various components can be prepared ahead of time, and assembled when ready to eat. There will also be extra "yolk" sauce and tempeh bacon.