I'm a huge fan of breakfast food and I see nothing wrong with consuming it at any hour of the day or night. There, I said it. It's out there.

My weekly menu typically includes at least one "breakfast for dinner" night and I often find myself up to my eyeballs in suppertime waffles, tofu scramble evenings and even late night cereal snacks. The flip side of this is also true. I've eaten lasagna for breakfast on more than a few occasions. But that's not what I came here today to tell you about.

Over the weekend, I decided to actually make brunch... at brunchtime! I was inspired by , the latest and greatest from Isa Chandra Moskowitz, queen of all things vegan and yummy. I've never had "real" Hollandaise sauce before but it's always intrigued me, so I knew that Isa's "Tofu Benny" had to be the first recipe I'd try from her newest book.

The dish takes a little work, like marinating your tofu ahead of time. I remembered to set mine up the night before and let it marinate overnight in the fridge. In the morning, I got down to the business of making vegan Hollandaise sauce. I've had trouble with sauces at times in the past, so I can't say I did this without trepidation. But, let me tell you, folks. Any monkey with a whisk could make Isa's sauces!

And so I did.

If you're interested in making your own Tofu Benny, head to your nearest library or bookstore and grab hold of a copy of . For now, I'll share with you my tweaked version of Isa's Hollandaise Sauce. I had to make a few alterations out of necessity, and my sauce turned out spec-freaking-tacular so this is the recipe I'll use the next time I make it... and the time after that and the time after that.

Vegan Hollandaise Sauce
(Adapted from the original recipe in )
Yield: 1 cup

1 Tbsp olive oil
2 Tbsp minced shallots
3/4 cup unsweetened plain soy milk
1 Tbsp plus 1/2 tsp cornstarch
1/4 cup water
1-1/2 Tbsp white balsamic vinegar (or white wine vinegar)
1/8 tsp turmeric
1 Tbsp vegetable broth powder
1 Tbsp nutritional yeast flakes
1/2 Tbsp fresh lemon juice
1/8 tsp sea salt

Heat oil in a small sauce pan on medium heat. Add shallots and cook about 3 minutes or until soft. While the shallots are cooking, mix soy milk and cornstarch in a measuring cup. Stir with a fork until the cornstarch is mostly dissolved. Set aside.

Add the water and vinegar to the shallots. Turn the heat up and bring to a boil. Cook for about 5 minutes or until the liquid has reduced to about 2 Tbsp. While it's reducing, add turmeric and vegetable broth powder to the milk mixture.

When the liquid has reduced, add the milk mixture and lower the heat to medium. Whisk semi-furiously for 5-7 minutes or until sauce is thick to eliminate lumps. Mix in the nutritional yeast flakes, lemon juice and salt. Once combined, remove from heat and allow to cool about 20 minutes. This is a good time to cook your tofu and assemble your Tofu Benny towers!

Pair this up one of the beverages in ), like Isa's version of a Bloody Mary, which she calls a Bloody Moskowitz, and all your brunch diners will be purring like kittens and asking for seconds!