For a few years now, my go-to tofu scramble has to be Vegan Mom’s (of the super great Vegan Dad family), which I like to add minced garlic and whatever vegetables I have around into. That’s the point of scrambling tofu, after all – cleaning out the fridge and calling it a day.Well, or the start of one. On this fabled morning, I added minced red jalapeño peppers, the obligatory-to-me garlic, a bit of spice and a side of fresh pea shoots to really brighten the day.
Scrambled Tofu with Jalapeño Peppers, adapted from Vegan Dad
- 2 teaspoons olive oil
- 2 cloves of minced garlic
- 1-2 diced jalapeño peppers (remove the seeds for less heat)
- 1 lb. of firm or extra firm tofu, drained and cut into large chunks
- 1 tablespoon mustard (tangy, if you have it)
- 1/2 teaspoon turmeric
- 1/2 teaspoon fine sea salt
- freshly ground pepper
- 2 tablespoons nutritional yeast
- generous pinch of cumin
- splash of plain nondairy creamer or water
- optional: pinch of cayenne or dash of hot sauce of choice
- optional: diced vegetables
Saute the garlic, jalapeño pepper and any additional vegetables in the oil in a cast iron skillet over medium heat for 5 minutes. Add the ground pepper, turmeric, sea salt, cumin, optional cayenne or hot sauce. Toss in the tofu, mixing well with a wooden spoon to get everything incorporated – it’s okay if things get mashed around a bit – it’s a scramble! Cook, stirring occasionally, until the tofu browns a bit, which will be about 10-12 minutes, depending on your heat. Mix in the liquid, mustard and nutritional yeast until absorbed, another 2-3 minutes or so. Remove from heat and served with desired accompaniments, such as diced tomatoes and a spoonful of vegan queso.
You could also easily add soyrizo or other crumbled seitan in with the garlic and go from there and complete with salsa, a spoonful of vegan queso and a handful of crumbled tortilla chip a Migas-style dish (and yeah, cilantro if you want it, of course).
Now, those tender, fluffy biscuits. I reckon I could copy/paste, but I’ll just point you to the biscuit recipe on Jewish Vegan from 2007. It’s been waiting for me this whole time! As I mentioned, I’ve made so many recipes in the past, and I have been content, but this traditional ‘buttermilk’ recipe is team fluffy’s premier biscuit so far.
Potato-wise, J. Legume and I are divided. I like them roasted with fresh herbs, and she wants a certain SE Portland brunch spot’s hashbrowns on a daily basis (that is, when they’re crispy, gah). For this special morning, I decided to make the classic diner-style potatoes from Vegan Brunch, but instead of pan-frying, I finished them in the oven. It wasn’t my intention to lessen the oil, I’m not usually that type of girl, I simply didn’t want to clang around to grab my other deep cast iron pan and one was already in use for the scramble (the best way to make a scramble, thanks Isa!), but this run on sentence will end by sharing that roasting them on parchment with spray oil did cut back on the grease a bit.
And that’s that: break out the fresh press, hot sauce, Earth Balance, jam and maybe some nooch, and you’ve got Breakfast at Sconey’s.
One last behind-the-scenes:
End of story.
And in case you didn’t catch it, please update your bookmark since I’m pointing the old address to a new domain: http://comesconewithme.com/, because what’s life and blogging without change?