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