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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Sometimes being a creative entrepreneur (and now blogger) can be difficult.  I feel like I always need to be inspired.  Although, this isn’t always the case.  As I am preparing to launch this website I try to be open to inspiration no matter where I am and what I’m doing.  So the other day I was reading my fiancé's Outside Magazine while sitting in the infrared sauna at my acupuncturist’s office.  I am too scared to take my kindle in there for some reason so I steal magazines instead.  

While flipping through it I came across a recipe and I instantly knew I wanted to veganize it.  The original recipe was created for the U.S. Soccer Team and the cholesterol filled version was served to them during training and their time in Brazil.  I decided to give this recipe a full plant-based makeover and share it with all of you.

I love a good tofu scramble and am always looking for ways to switch it up.  This version with quinoa and hollandaise is a delicious change!

You can start by preparing the quinoa. 

Another way I switched up the recipe is switching from roasted asparagus to a water sauté.  It’s too hot in the summer to have the stove and the oven going at the same time so I try to pick one.  A water sauté is a nice method to learn.  All I do is chop the asparagus and throw it in the sauté pan with a couple of tablespoons of water until it turns bright green.  A great way to cut down on fat from an oil based sauté.

In a large bowl I add the quinoa, asparagus and diced tomato.  Then in the same pan I cooked the asparagus in I add the scramble ingredients: crumbled tofu, tamari, cumin, lemon juice, turmeric, nutritional yeast, salt and pepper.

While the tofu is cooking I like to start mixing up the hollandaise sauce.  This is the best part!

In a small saucepan I add coconut oil, any unsweetened non-dairy milk (I use oat milk or homemade almond milk when it's on hand), lemon juice, nutritional yeast, Dijon mustard and a pinch of cayenne.  I whisk it all together while it's heating up and mix up a little arrowroot slurry for thickening.  Once the mixture comes to a boil I drizzle in the slurry while whisking constantly.  After it starts to thicken the heat gets turned off.

Back to the bowl!  Add the cooked tofu scramble and one cup of hollandaise to the quinoa, asparagus, tomato mixture and stir it all up.  Now it is ready to serve.  I like to plate it up with an additional dollop of hollandaise.  Well, because, why not?  It’s healthy, plant-based and super delicious. 

Please let me know if you give this recipe a try!  You won’t be disappointed.

Quinoa Benedict Breakfast Scramble
Serves 4

INGREDIENTS

1 cup quinoa

2 cups + 2 tbsp water

1/2 a bunch of asparagus (1 heaping cup), trimmed and chopped

1 large tomato, seeded and diced

1 container (14 oz.) tofu, drained well

1 tbsp tamari

1 tsp cumin

1/2 tbsp lemon juice

1 tbsp nutritional yeast

Pinch of turmeric

Salt and pepper, to taste

For the hollandaise:

2 tbsp coconut oil, unrefined

1 1/2 + 1/2 cup non-dairy milk, unsweetened

4 tbsp nutritional yeast

2 tsp Dijon mustard

Pinch of cayenne

1 tbsp arrowroot powder

INSTRUCTIONS

1. In a medium saucepan bring quinoa and water to a boil.  Reduce to a simmer, cover and cook for 15 minutes.  Turn heat off and let sit for 5 minutes.  

2. In a sauté pan over medium heat add chopped asparagus and 2 tbsp of water.  Sauté until the asparagus is tender and bright green.

3. Put the quinoa, asparagus and diced tomato into a large bowl.

4. In the same pan the asparagus was cooked in crumble the tofu and heat over medium-low.  As the tofu is heating add the tamari, cumin, lemon juice, nutritional yeast, turmeric, salt and pepper.  Stirring occasionally until combined and heated through.  About 8 minutes.  Add to the bowl with the quinoa.

5. Hollandaise: In a small saucepan over medium heat add coconut oil, 1 1/2 cups non-dairy milk, nutritional yeast, Dijon mustard and cayenne.  In a small bowl mix the arrowroot with 1/2 cup non-dairy milk until dissolved.  Once the mixture comes to a boil slowly drizzle in the arrowroot slurry while whisking constantly.  Once thickened, remove from heat.

6. Add one cup of the Hollandaise sauce to the bowl with the rest of the ingredients and stir to combine.

7.  Serve with an extra dollop of Hollandaise if desired. 


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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.