October 20, 2026

Vegan Eggs Benedict & Chia Caviar

Name: Vegan Eggs Benedict & Chia Caviar
Ingredients: 4 English muffins, halved; 16–24 slices vegan ham; 4 cups fresh spinach; 1 tsp vegetable oil; 1 garlic clove, minced; Oil, for cooking; Chives or green onions, for garnish; 2 blocks firm or extra-firm tofu; ¼ cup unsweetened soy milk; 1 tbsp PRANA tahini; 2 tbsp nutritional yeast; ¼ tsp dried thyme; ¼ tsp smoked paprika; ½ tsp onion powder; 1 tsp garlic powder; ¼ tsp turmeric; ¼–½ tsp black salt (kala namak); ¼ cup PRANA chia seeds; 1 package (5g) roasted seaweed; 2 tbsp soy sauce; 1 tsp neutral vegetable oil; ⅓ cup water; ½ tsp lemon juice; Pepper, to taste; 1 ¼ cups PRANA raw cashews; 250 ml soy cream; ¼ cup hot vegan chicken-style or vegetable broth; 4 tbsp nutritional yeast; 2 tsp garlic powder; ¼ tsp turmeric

Rated 5.0 stars by 1 users

A plant-based twist on a brunch classic! These vegan eggs Benedict feature tofu-style eggs, sautéed spinach, vegan ham and a creamy cashew hollandaise sauce, topped with PRANA chia seed caviar. A delicious and creative way to elevate your brunch!

Ingredients

Benedict

4 English muffins, halved
16–24 slices vegan ham
4 cups fresh spinach
1 tsp vegetable oil
1 garlic clove, minced
Oil, for cooking
Chives or green onions, for garnish

Tofu Egg Patties

2 blocks firm or extra-firm tofu
¼ cup unsweetened soy milk
1 tbsp PRANA tahini
2 tbsp nutritional yeast
¼ tsp dried thyme
¼ tsp smoked paprika
½ tsp onion powder
1 tsp garlic powder
¼ tsp turmeric
¼–½ tsp black salt (kala namak)

Chia Caviar

¼ cup PRANA chia seeds
1 package (5g) roasted seaweed
2 tbsp soy sauce
1 tsp neutral vegetable oil
⅓ cup water
½ tsp lemon juice
Pepper, to taste

Cashew Hollandaise Sauce

1 ¼ cups PRANA raw cashews
250 ml soy cream
¼ cup hot vegan chicken-style or vegetable broth
4 tbsp nutritional yeast
2 tsp garlic powder
¼ tsp turmeric
½ tsp smoked paprika
¼ tsp salt
Pepper, to taste
1 tbsp lemon juice

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Directions

Prepare the cashews: Soak cashews in hot water for 20–30 minutes, then drain.
Prepare the tofu: Slice tofu lengthwise and cut into 4 round patties. Boil in salted water for 5–7 minutes, then drain and pat dry.
Marinate the tofu: Combine soy milk, PRANA tahini, nutritional yeast and spices. Add tofu patties and let marinate while preparing the remaining ingredients, or for up to 1 hour.
Make the chia caviar: Blend roasted seaweed into a fine powder. Mix with PRANA chia seeds and remaining ingredients. Let thicken for 15–30 minutes.
Cook the tofu and spinach: Pan-fry tofu patties in a little oil until golden on both sides. In the same pan, sauté garlic and spinach until wilted.
Prepare the hollandaise sauce: Blend drained cashews, soy cream, hot broth, nutritional yeast, spices and lemon juice until smooth and creamy.
Assemble: Toast English muffins. Layer each half with spinach, vegan ham, tofu egg, hollandaise sauce and chia caviar. Garnish with chives or green onions and serve!