Quinoa Benedict Breakfast Scramble

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

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. 

Serves 4  |  crystalvaughn.com