Sriracha Smoked Tofu Eggs Benedict

Sriracha Smoked Tofu Eggs Benedict

Sriracha Smoked Tofu Eggs Benedict 128 People saved this recipe.

Thick cut slices of Sriracha Flavoured Tofu add the perfect heat to this hearty breakfast favourite.

Servings: 4

intermediate Breakfast Soyganic Smoked Tofu Sriracha Flavoured (210g)

  • 20 min prep
  • 15 min cook
  • 4 people


  • 8 slices Soyganic Smoked Tofu Sriracha Flavoured (210g) sliced 1/4" thick
  • 5 mL (1 tsp) vinegar
  • 8 eggs
  • 3 mL (1/2 tsp) olive oil
  • 4 English muffins, split & toasted
  • 2 egg yolks
  • 60 g (1/4 cup) cold butter, cubed
  • 10 mL (2 tsp) lemon juice
  • 1 pinch salt


  1. HOLLANDAISE SAUCE: Bring a small sauce pan of water to a barely simmering boil. Place a small metal bowl over the saucepan. Add egg yolks with 2 Tbsp of water to the metal bowl and whisk together until slightly thickened (about 2 minutes).
  2. Whisk in the butter, one cube at a time, until sauce thickens (about 3-5 minutes). Remove saucepan from heat, keeping metal bowl over top the saucepan.
  3. Whisk in lemon juice and salt. Be sure to whisk sauce occasionally to prevent skin from forming.
  4. SMOKED TOFU EGGS BENEDICT: In large saucepan, heat 3 inches of water with vinegar over medium heat until simmering. Crack eggs individually into a small bowl. Gently slide each egg into simmering water. Poach until egg white is set and yolk is soft (about 4 minutes).
  5. In a skillet or sauté pan, heat oil over medium-high heat. Sear tofu, turning once, until heated through (5 minutes).
 Place one slice of the seared tofu on each muffin half. Top with poached egg and hollandaise sauce. 

Calories: 510Fat: 31gCholesterol: 560mgSodium: 610mgCarbohydrate: 32gProtein: 30gCalcium: 35%Iron: 30%

As per one serving size (239g)