One of our fave ways to enjoy our Best Ever Hollandaise is via the breakfast bowl! So many options to customize with your favourite veggies.
Category
Brunch
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
Author:
Grow Your Roots
To make this recipe you'll need our GYR hollandaise and egg seasoning.

Ingredients
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2 Tbsp of extra virgin olive oil
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4 Large white potatoes, cubed
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½ Tbsp of dried basil
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½ Tbsp of dried Parsley
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½ tsp of salt
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½ tsp of pepper
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½ Tbsp of granulated garlic or garlic powder
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1 small onion, diced
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½ a red pepper, diced
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½ a yellow pepper, diced
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1 Tbsp of vegan butter or oil
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1 package of Firm or Extra Firm Tofu
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2 ½ Tbsp of GYR Egg seasoning
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½ cup of unsweetened plant milk
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A few handfuls of baby spinach
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GYR Hollandaise prepared according to a half batch: find the recipe here
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A handful of fresh parsley, chopped for garnish (optional)
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Crispy Onions for garnish (optional)
Directions
Preheat the oven to 400 degrees
Put the cubed potatoes into a medium size bowl, drizzle on the 2 Tbsp of oil and sprinkle on basil, parsley, salt, pepper and granulated garlic. Mix in the bowl to evenly coat
Evenly spread the potatoes onto a lined baking sheet and bake for 40-50 minutes or until tender
In a large pan, melt the vegan butter (or oil) on medium heat.
To the pan, add in the onion and peppers. Cook about 5 minutes
Then, crumble in the tofu to the pan and sprinkle on the egg seasoning. Cook another 2 minutes
Add in the plant milk and cook until absorbed
Then, to the pan add in the baked potatoes and the spinach, mix well and cook 1 minute
Dish out the mixture onto your plates and drizzle warm Hollandaise on top
Sprinkle with the fresh parsley, crispy onions and enjoy hot!
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