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.
Grow Your Roots
To make this recipe you'll need our GYR hollandaise and egg seasoning.
2 Tbsp of extra virgin olive oil
4 Large white potatoes, cubed
½ Tbsp of dried basil
½ Tbsp of dried Parsley
½ tsp of salt
½ tsp of pepper
½ Tbsp of granulated garlic or garlic powder
1 small onion, diced
½ a red pepper, diced
½ a yellow pepper, diced
1 Tbsp of vegan butter or oil
1 package of Firm or Extra Firm Tofu
2 ½ Tbsp of GYR Egg seasoning
½ cup of unsweetened plant milk
A few handfuls of baby spinach
GYR Hollandaise prepared according to a half batch: find the recipe here
A handful of fresh parsley, chopped for garnish (optional)
Crispy Onions for garnish (optional)
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!