Chick*n Benedict

Serves 4


  • 2 x Packs of VFC Fillets
  • Sourdough bread
  • Vegan butter
  • Vegan bacon
  • 2 x packs of firm tofu
  • Nutritional yeast
  • Aminos
  • Lemon Juice
  • Tahini
  • Dijon Mustard
  • Turmeric
  • Salt & Pepper
  • Chives for garnish (optional)


  1. Pre heat oven to 180c and cook VFC and vegan bacon to the back of pack instructions
  2. Add all these ingredients to a high speed blender and blend until smooth 


    1 x 500g pack of tofu

    375ml water

    6 tbsp nutritional yeast

    3 tbsp aminos

    3 tbsp lemon juice

    3 tbsp tahini

    6 tsp Dijon mustard

    ¼ tsp turmeric

    ½ tsp black salt

    ¼ black pepper

  3. Add the sauce to a heavy bottomed pan and warm gently while stirring with a whisk, try to not let it stick to the bottom of the pan.
  4. Grab a pack of firm tofu and cut round shapes by using a round pastry cutter or even just a mug! (you can marinate the tofu egg but the sauce is tasty enough
  5. Heat a pan with a little oil or butter and get that tofu crispy, and now toast your bread
  6. Its time to plate it, remove your VFC from the oven carefully and put to one side, lay your toast on the plate, add your fillet on top, gently place your bacon over the chick*n and now its time to pour your sauce and sprinkle with chopped chives (optional). Brunch fit for a rebel!


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