Veggie Benny Scramble with Herbed Hollandaise

I made this special-but-easy scramble for our Easter breakfast (and for Christmas before that). It's beautiful and festive, but don't limit it to holidays! It's great for a friendly brunch any time. When feeding a crown, add a side of fruit, toasted English muffins, and mimosas of course!

Veggie Benny Scramble with Herbed Hollandaise

Serves 2-4, depending on appetites and side dishes

The Scramble

water or oil for sautéing

1/2 onion, chopped

2 large red potatoes, chopped in 1/2 inch bites

1/2 block (8 oz) extra firm tofu, cubed or crumbled

1 can quartered artichoke hearts in water, cut down to eighths

12 sundried tomatoes, soaked in boiling water till soft, then sliced

2 T tamari

2 T nutritional yeast

1/2 tsp sweet smoked paprika

salt and pepper to taste

2 cups fresh baby spinach

Sauté the onion for 2-3 minutes. Stir in the potatoes, cover, and cook for 10 minutes, or until the potatoes are soft. Add a little water if they start to stick, and check them with a fork every few minutes.

Add the tofu, artichoke hearts, tomatoes, and cook for a minute or two.

Stir in the tamari, nutritional yeast, paprika, and salt and pepper.

Gradually add the spinach, wilting it in a handful at a time. Cook for another minute or two, adjust seasonings, and serve with Herbed Hollandaise (below).

The Sauce

8 oz. (1/2 block) silken tofu
1/4 cup raw cashews, soaked 1 hour or more
1/4 cup pine nuts, raw or toasted
1/4 cup nutritional yeast
1/2 tsp salt, or to taste
1/8 tsp cayenne
1/4 tsp turmeric
1/4 tsp garlic powder
1 T herbs de Provence
1/4 cup lemon juice
1/2 cup water

Place all ingredients in a blender or food processor, and blend until very smooth. Warm over low heat in a saucepan.

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