Vegan Bacon & Tot Tofu Scramble.COMFORT FOOD. (Recipe here.)

vegnews:

Holy Breakfast Sandwich! Hannah Kaminsky’s creation consists of two fluffy pancakes, Mexican-style vegan cheese shreds, rich tofu scramble and fresh tomato.

Click here for more details on how to make this mouthwatering creation. Hubba hubba.

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!

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.

Greek Tofu Scramble with red bell peppers, kalamata olives, and spinach. Delish. And I have a recipe!

ramblingvegans:

Vegan pesto tofu scramble from Riverwest Co-Op Cafe.  

Have got to try this some time.

(via ramblingvegans)

veganpizzafuckyeah:

reblogged from janedoughxvx:

#vegan tofu scramble pizza oh my god. (at Whole Foods Market)

RISE AND SHINE!

ramblingvegans:

Vegan Breakfast Muffin on a Biscuit on Flickr.

At the Riverwest Co-Op Cafe in Milwaukee. Tofu scramble, vegan sausage, greens, red onion, tomato & Vegenaise.

damn this looks good. 

yackattack:

Tofu Breakfast Scramble for Two!

A hearty, tasty, but healthy breakfast scramble that’s a perfect meal for two. With nearly 25 grams of protein per serving, this will definitely keep you satisfied!

Get the recipe at Vegan Yack Attack!

YUM.

veganpizzafuckyeah:

Dudes! I don’t think I ever shared the recipe for that tofu scramble pizza I made for Vegan Pizza Day. Shame on me, right? Anyway, here it is. If you’re not in the mood for pizza (lol who am I kidding?), it also makes nice tofu scramble. 

Mmmmm, tofu scramble.

(Last night’s) Dinner! Baked tofu scramble (based on the Tater Tot Breakfast Casserole in Lane Gold’s Vegan Junk Food ), topped with some diy parmesan cheese (also from VJF – put parmesan on ALL the things! ) and served with sweet potato tots and some teensy tiny salad tomatoes.

I love summer!

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:

Baked Sweet Potato Fries

(Makes two generous servings.)

Ingredients

3 sweet potatoes
1 to 2 teaspoons olive oil
spices to taste (salt, pepper, lemon pepper, cumin, cinnamon, sugar pumpkin pie spice, chipotle powder, smoked paprika, etc. – be creative!)

Directions

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!