dancingandscreaming:

OUR LAST HURRAH! Final appearance of soy in our diet. We just had to prove to ourselves we could make a vegan traditional English breakfast. So stuffed!

Breakfast sausage, bacon, tofu scramble, mini potato pancakes, sautéed mushrooms, salted sliced tomatoes, and baked beans with a side of toast.

veganin2010:

My new brunch “go-to” - Tofu Scramble! Make this…it’s delicious.Click HERE.

fuckyeavegans:

I’v been wanting to try a vegan omelette, and found this recipe. It is just SO good!

6 ounces (1/2 package) Mori-nu lite silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)

Also needed:
Omelette filling of choice (have filling warm or at room temperature)

Blend together all ingredients until smooth. (I use a Magic Bullet blender, but you may use any small blender or hand blender. To use a larger blender, you may have to make a double batch.)

Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to low.

Cover and cook for about 2-4 minutes, checking often to see if it’s done. When the edges have dried out, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color, but not browned. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.

Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.

lazyvegan:

Tofu Scramble - recipe courtesy of the Post Punk Kitchen
(I made some changes to reflect what I actually did while preparing it)

Equipment:
Skillet
Spatula

Ingredients
1 lb. extra firm tofu, drained
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
1 cups mushrooms, chopped
2-3 cloves garlic, minced (I didn’t have any fresh garlic so I used powder)
juice of 1/2 a lime
1 Roma tomato, chopped
1/2 carrot (added for color)

spice blend:
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
(with spices I don’t really measure, I just shake ‘em in there)

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. (It may not take this long, just eyeball it.)

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally. Lower the heat a bit if you find that it is sticking. Add lime juice.

Eat with salsa (which is what we did) or guacamole (I wish we had some!).

Verdict?
AH-MAZING. I will be making this every weekend.

Organic peaches, ‘grape’ tomatoes from the Falls Church Farmers’ Market.
Scrambled Tofu (with cilantro and ranchero sauce).
Tempeh ‘Bacon’.
Bagel, of course.
Coffee: Organic Papua New Guinea.

(via cizauskas)

Vegan Breakfast