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Tofu Benedict

This particular recipe is a delightful vegan variation of the much loved classic - Eggs Benedict. It is a perfect way to start the morning, so let's begin:


  • 225g block of firm drained tofu
  • 2 breakfast muffins or bagels
  • 115g vegan mayo
  • 70g mojo fajita (but you can change this for your favourite flavour)
  • 4 big handfuls of spinach
  • 2 Tbsp olive oil
  • 4 Cherry tomatoes
  • Handful of chives
  • Handful of cress 
  • Seasoning - Salt and Pepper 

Serves: 1-2 | Prep Time: 10 minutes | Cooking Time: 10 minutes
Difficulty: 3/10 | GFO: With gluten-free bread. 


  1. To start put the vegan mayo and mojo fajita into a bowl and mix together. 
  2. Cover the sauce with cling film and refrigerate until you are ready to serve.
  3. Cut the tofu into a round shape using an 8cm (3in) cutter or glass if you don't have one and then pat the tofu dry. 
  4. Add the oil to the pan on a medium heat, then pan fry the tofu for approximately 3-4 minutes.
  5. When golden on each side, season the tofu to your liking. 
  6. Set the tofu to one side.
  7. Add more oil to the pan, increasing heat from medium-high and finally adding the spinach. 
  8. Cook the spinach until it starts to wilt and add more seasoning if desired. If there is excess water drain as necessary
  9. Toast the muffins/bagels and add the spinach and tofu slices. Pop a few sliced cherry tomatoes on the side for extra flavour
  10. Top with a generous serving of the mayo/fajita sauce
  11. Finally, add some chopped chives and cress for garnish!

~ Que lo disfrutes ~ 


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