Vegan Bacon & Tot Tofu Scramble.COMFORT FOOD. (Recipe here.)
Holy Breakfast Sandwich! Hannah Kaminsky’s creation consists of two fluffy pancakes, Mexican-style vegan cheese shreds, rich tofu scramble and fresh tomato.
Apr. 19, 2013
Apr. 17, 2013
Sun-Dried Tomato Basil Scramble from The 30 Minute Vegan’s Taste of Europe by Mark Reinfeld (page 86). Definitely one of the tastier tofu scrambled I’ve tried!
Apr. 11, 2013
Potato, Tempeh, and Tofu Scramble from Annie & Dan Shannon’s Betty Goes Vegan (page 33). Really good, though I think I overdid it with the olive oil when frying the potatoes - it was difficult to cook off all that moisture once I added the tofu. Next time I might cook the taters in their own skillet & toss it all together at the end.
Mar. 18, 2013
Greek Tofu Scramble with red bell peppers, kalamata olives, and spinach. Delish. And I have a recipe!
Feb. 8, 2013
Jan. 17, 2013
The Mediterranean Scramble from Tami Noyes’s American Vegan Kitchen. Delicious, and the handsomest tofu scramble I’ve ever made!
Dec. 27, 2012
Sep. 11, 2012
Sep. 9, 2012
Jul. 29, 2012
Jul. 1, 2012
Jun. 28, 2012
A vegan Egg McMuffin. Well, kinda: Tofu Scramble (slightly modified from the recipe in Cooking Vegan) and leftover Mushroom Gravy (also from Cooking Vegan) on a lightly toasted English Muffin. No vegan sausage, ‘cause this meal was rich enough. Messy, too - I had to crack the sammie open and eat it open-face style.
Jun. 10, 2012
Jun. 3, 2012
SO GOOD! The baked tofu scramble is adapted from the Tot Casserole in Lane Gold’s Vegan Junk Food – the bottom layer of blended tofu mixed with nooch and other assorted spices is the same, and I used Lightlife Smart Links in place of the required Gimme Lean sausage. Topped off with mixed veggies, ’cause mixed veggies are good.
On the side is a serving of sweet potato fries. There’s a recipe for these in Vegan Junk Food, too (of course! is there anything this cookbook can’t do?), but I winged it. Sweet potato fries are easy to make, to wit:
(Makes two generous servings.)
3 sweet potatoes
1. Preheat the oven to 450F.
2. Clean, peel, and slice the baked potatoes. You can cut them into any number of shapes: wedges; short, stubby fries; or long, lean fries 1/4 or 1/2″ in width. Here I went with a standard french fry shape, about 1/2″ in thickness. The most important thing is to keep the shape as uniform as possible, so they’ll all bake at the same rate. And don’t make ‘em too thick, or else the outsides are likely to blacken before the insides are done!
3. Combine the potatoes, olive oil, and spices in a medium-sized bowl. (This time around, I used a bit of salt with 1 teaspoon cumin.) Cover with a lid and shake until the oil and spices coat all the fries.
4. Arrange the fries on a baking sheet (or two, if necessary), taking care not to overlap any of the potatoes. Bake at 450F for about twenty to thirty minutes, or until the potatoes are tender and golden brown, flipping them at the halfway point. Serve hot and often!
Heathen. Vegan. Feminist.
love love love:
♥ Philip Pullman's His Dark Materials;
♥ Margaret Atwood (especially the Mad Adam series & The Handmaid's Tale);
♥ The Hunger Games;
♥ The X-Files;
♥ (Mostly) everything Joss Whedon; and
♥ Unicorns, narwhals, time travel & zombies (not necessarily in that order).
Also, I'd rather pretend that season 6 of Lost never happened, and that Alias ended with the 2003 Superbowl episode.
V for Vegan
POP! goes The Vegan.
Animal Rights & Anti-Oppression
The PPP blog
fuck yeah vegan pizza
fuck yeah vegan ice cream
On Twitter: @vegandaemon
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