California Benedict Recipe With Sriracha Hollandaise

A spicy Sriracha hollandaise is paired with firm tofu to make this California Benedict recipe a vegan-friendly favorite.

From "The Veggie Lover's Sriracha Cookbook"
May 2014

  • Vegan Version of California Benedict
    Feel free to substitute the traditional poached egg for the tofu in this California Benedict Recipe With Sriracha Hollandaise.
    Photo by Leo Gong
  • The Veggie Lover's Sriracha Cookbook Book Cover
    “The Veggie-Lover’s Sriracha Cookbook” by Randy Clemens explores the true depth of this tasty condiment in a series of Sriracha-laden recipes.
    Cover courtesy Ten Speed Press
  • Vegan Version of California Benedict
  • The Veggie Lover's Sriracha Cookbook Book Cover

Yield: Serves 4

Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be in The Veggie-Lover’s Sriracha Cookbook (Ten Speed Press, 2013). This excerpt from the “Breakfast of Champions” section is a vegan-friendly California Benedict recipe accompanied by a unique, Sriracha hollandaise.

California Benedict Recipe With Sriracha Hollandaise

One of my favorite dishes from “my former life” was California Benedict, stacked high with spinach, tomato, and yummy, yummy avocado. I thought I’d have to say good-bye to it forever when I adopted a more vegan lifestyle, but Isa Chandra Moskowitz’s incredible tome Vegan Brunch: Homestyle Recipes Worth Waking Up For thankfully proved me wrong. Her “Tofu Benny” showed me the light and served as a major inspiration, smoked salt and all, for this glorious Sriracha-spiked rendition!


Brined Tofu

• 1 cup vegetable stock
• 2 tablespoons apple cider vinegar
• 1 tablespoon Bragg Liquid Aminos or low-sodium soy sauce
• 1 teaspoon smoked salt
• 1 (14-ounce) package firm tofu, drained

Sriracha-Chive Hollandaise Sauce

• 3/4 cup unsweetened almond milk
• 3 tablespoons Sriracha
• 1 tablespoon cornstarch
• 1/8 teaspoon ground turmeric
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced fresh chives
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons nutritional yeast flakes
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon white or yellow miso (optional)
• 2 tablespoons extra-virgin olive oil
• 2 English muffins
• 1 cup lightly packed spinach or arugula leaves, for serving
• 1 heirloom or beefsteak tomato (about the width of an English muffin), ends removed and cut into 4 thick slices
• 1 large, ripe Hass avocado, for garnish
• Minced fresh chives, for garnish
• Smoked salt and freshly ground black pepper


1. To prepare the tofu, in a large measuring cup, combine the stock, vinegar, liquid aminos, and smoked salt and stir until the salt has dissolved. Using a large chef’s knife, split the tofu in half horizontally, then cut each piece crosswise into quarters. Put the tofu in a gallon-size ziplock bag set aside in a large bowl and pour in the marinade. Push out as much excess air as possible and seal the bag tightly. Make sure the tofu is completely submerged. Marinate in the refrigerator for at least 1 hour or overnight.

2. To make the sauce, combine the almond milk, Sriracha, cornstarch, and turmeric in a small bowl and whisk until smooth and well combined. Heat the oil in a saucepan over medium heat. Add the chives and sauté just until fragrant, about 30 seconds. Stir in the vinegar and cook for 30 seconds. Pour in the almond milk mixture and bring to a simmer. Lower the heat and simmer until thickened, about 7 minutes, whisking frequently to avoid lumps.  Stir in the nutritional yeast, lemon juice, and miso. Let cool while the tofu cooks. If it cools too much, reheat gently on the stove.

3. To cook the tofu and assemble the dish, remove the tofu from its marinade, discarding any excess liquid. Pat dry with paper towels. Heat the 2 tablespoons of oil in a cast-iron or nonstick skillet over medium heat. Add the tofu and cook until browned on both sides, about 15 minutes total.

 4. In the last 5 minutes of cooking time, split and toast the English muffins. Put a muffin half on each plate, nooks and crannies facing up. Put a small handful of spinach leaves on each, followed by a slice of tomato, two pieces of the tofu, and a glorious smothering of warm sauce. (Don’t drown it though, as you want everyone to see the layers and appreciate the beauty.) Garnish with fanned slices of the avocado, a sprinkling of chives, a pinch of smoked salt, and freshly ground pepper. Serve immediately.

Vegetarian: Feel free to substitute the traditional poached egg for the tofu in this dish or, if you like, use both! (The tofu is genuinely delicious with the other ingredients in this dish.) As for the sauce, you can add Sriracha and chives to your favorite hollandaise sauce recipe, but this recipe is actually much easier than traditional hollandaise. Plus, it isn’t 90 percent butter, so it’s healthier while still tasting damn good.

Gluten-Free: Use gluten-free English muffins, hamburger buns, or any type of gluten-free bread. (If you use bread and want circular pieces, cut them out with a large round cookie cutter.)

More from The Veggie Lover's Sriracha Cookbook

Vegetarian 'Pulled Pork' Sandwich Recipe
Watermelon Sangria Recipe With Sriracha

Reprinted with permission from The Veggie Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Copyright © 2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.

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