Tofu Benedict with Sriracha Mayonnaise

Tofu Benedict with Sriracha Mayonnaise

On special occasions or on mornings when I want to treat myself, I love to make this dish.  It’s simple, easy, and so delicious! The turmeric spice has wonderful flavor and health benefits. Layered with spinach and spicy sriracha mayonnaise is a lovely combination.  

Note: Dairy-free mayonnaise can be found at most supermarkets or health food stores. 

Yield: 2 servings


1 block firm pressed tofu

2 English muffins

½ cup fresh spinach leaves

½ cup non-dairy vegan mayonnaise

1-2 tbsp. sriracha

1 tbsp. garlic powder

1 tbsp. turmeric

2 tbsp. olive, sunflower, or canola oil


Toast muffins and set aside.

Pat dry the tofu with a clean paper towel and cut horizontally into 4 slices.

In a small bowl mix the mayonnaise with the sriracha. Add as much as you like to get to the level of heat you like.

In a medium saute pan, heat the oil on medium heat. Add the tofu and cook until lightly golden on each side for about 3-4 minutes. In a small bowl mix the garlic powder and turmeric. Lightly spread the spice mix over the tofu on each side and cook 1-2 minutes.

To plate: layer each muffin with spinach, tofu, and a dollop of the sriracha mayonnaise on top.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


2 thoughts on “Tofu Benedict with Sriracha Mayonnaise

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