Yuzu Kosho Tofu Benedict (Vegan)

So after making countless Eggs Benedict recipes, I’ve finally done it… a vegan “Eggs” Benedict! In this recipe, I’ll demonstrate a few tricks I use to transform regular ingredients and create imitation eggs.

What is Yuzu Kosho?

Yuzu Kosho has, quite simply put, the ultimate Japanese flavor. For those of you who are unfamiliar with Yuzu Kosho, it is a fermented paste-like condiment made of chiles, salt, and the juice and zest of Yuzu (a tart, fragrant citrus that grows in parts of Asia).

When added to a dish, it simultaneously adds salt, citrus, as well as spice. This feature makes Yuzu Kosho perfect for a hollandaise sauce — you usually add those flavors separately in the form of salt, cayenne pepper, and lemon juice anyway.

How It Tastes

First things first, I consider myself an Eggs Benedict connoisseur. I have made over a dozen Eggs Benedict recipes before (they are mostly non-vegetarian, so I won’t be sharing them here), including a non-vegan “Yuzu Kosho Benedict” with eggs, shiitake mushrooms, seaweed salad, and a luscious Yuzu Kosho hollandaise.

Now that we have that part clear, let’s get into how I feel about this “Eggs Benedict.” For one, you won’t get much of that soy taste that usually comes with tofu (if your tofu is medium-firm, pressed, and seasoned properly). I would also add that the vegan Yuzu Kosho Hollandaise has 90% similarity with the non-vegan version, although I did go a little light on the amount of Yuzu Kosho — feel free to add more if you would like.

As for the “egg,” I believe that it still needs improvement. Adding Black Salt, or Kala Namak, does help a lot to add that sulfur smell/taste that comes with regular eggs, though! But I understand that black salt may be difficult to obtain for most people, so I will continue to test and improve this “egg.”

Other Eggs Benedict Topping Ideas

  • Tomato, thinly sliced
  • Asparagus, grilled or blanched in salted water
  • Portobello Mushrooms, kept whole and pan-fried or roasted
  • Crispy Firm Tofu, pan-fried or baked
  • Broccoli Florets, pan-fried or roasted

Vegan Yuzu Kosho Benedict

5 from 1 vote
Recipe by George L. Course: BreakfastCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 1 English muffin, halved

  • 1/2 yellow onion

  • 4-5 oyster mushroom stems

  • Vegan “Eggs”
  • 1/2 block of medium-firm tofu, cut into two ovals

  • 3 tablespoons + 1-2 tablespoons water

  • 1/4 teaspoon turmeric

  • 1 tablespoon cornstarch

  • salt, to taste (optional: black salt*)

  • Yuzu Kosho Hollandaise
  • remaining tofu (after cutting out two ovals)

  • 6 tablespoons unsweetened non-dairy milk (I used oat milk)

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon yuzu kosho paste

  • salt, to taste


  • Today we’re working with the medium-firm tofu. Press the tofu (either with a heavy object or a tofu press) for at lest 15 minutes to drain out excess liquid.
  • Carefully slice the tofu in half.
  • Cut the tofu into ovals that resemble poached eggs. Half a block of tofu should yield two ovals. My hack for cutting ovals: take a rice cup and use force to bend the sides while cutting.
  • Blend together all the Yuzu Kosho Hollandaise ingredients until very smooth.
  • Prepare the “egg yolk.” Combine the cornstarch, water, turmeric, and salt in a small, microwavable container. First, microwave the mixture for 10 seconds. Take it out, gently stir, and microwave for 10 more seconds. After the second microwave the mixture should turn golden and gooey like an egg yolk. If you would like a runnier egg yolk, add 1-2 tablespoons more water accordingly.
  • Prepare your other toppings and get ready to assemble! I seared some yellow onion slices, sautéed some sliced oyster mushroom caps, and toasted my English muffins. For the tofu, I cooked them gently on medium heat until both sides are very lightly browned.
  • Final touch on the “eggs.” Carefully scoop out the middle of the tofu and fill the hole with your egg yolk mixture.
  • Now all that’s left is to assemble! I layered mine with mushrooms, onions, the “egg,” and topped everything with that luscious yuzu kosho hollandaise.


  • Black salt, also known as Kala Namak, has a sulfurous, pungent smell and taste that resembles eggs.

Did you make this recipe? I’d love to see your recreations!

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