Tuesday, November 1, 2011

Happy Vegan Day Tofu Scramble

Serves 3 to 4

-spray of oil (you can do this entire recipe as a water saute)
-3 med potatoes diced
-2 med onions chopped

-1 red pepper

-Pinch or two of mixed spices to taste (Spice mixture from "Fresh at Home" by Ruth Brown Tal)

-12 baby bello mushrooms, more or less
-chicken seasoning (I used the No Chicken Broth Powder from "The Happy Herbivore" by Lindsay Nixon)

-squirt or two of Braggs Liquid Amino)
-3 bkfst sausages (Vegan Diner by Hasson) or any vegan mock meats, chopped

-2 chard leaves, stems removed (You can use the stems if you remember to chop and add in beginning of recipe.      They take longer to cook than the leaves). You can also use any other greens but cooking times may vary ie, Collards a bit longer, spinach almost no time at all.  De-stem as appropriate; kale-necessary, spinach, not really).

-block of pressed tofu (I use the Tofu Express).  I leave it in the fridge so I always have pressed tofu ready to go. Crumble in a separate bowl and mix with 1 Tbs of Turmeric

-handful of Daiya cheddar

The great thing about a scramble is that you can use anything you have handy.  This is more like a suggestion list than a recipe but just think about which vegetables take the longer cooking times, (potatoes, onions, mushrooms, etc), add those first, and think about which ingredients you would eat raw or just warmed up, (tofu, chard, cooked breakfast sausages, processed vegan meats like Lightlife Ham, etc), and add those later.  Omit or add whatever your ethics or taste buds, (or the bottom drawer of your fridge happen to contain), dictate.

Heat pan and spray with light dusting of oil.

Add potatoes and saute for a few minutes.

Add onions and peppers.  Saute until the onions start to look translucent.
Add water as necessary to prevent burning and to get fond (cooked on bits from the bottom of the pan) mixed into a brothy type liquid.  Don't over water or you'll steam everything.

Add mushrooms when mixture has absorbed most of the liquid.  Mushrooms have a lot of water.

Add pinch or two of spices.  You can use any blend you like.  Salt if you like but I suggest you wait until the end as some chicken flavor has salt in it and Braggs is a soy sauce substitute.  Speaking of Braggs, give the mixture a squirt or two of Braggs.

Add greens.

When greens are wilted, add tofu and sausage.

When these are warmed through, add the Daiya.  Turn off heat and stir until Daiya melts into mixture.

Put in a wrap or soft bread.  Soft filling, soft bread. Hard crusty bread with soft filling = filling squirt.

The wrap will hold everything together plus you can add more greens into the wrap.

Hot sauce to your palate's delight.

1 comment:

JL goes Vegan said...

Looks great!

You might want to check out my Monday post...you have some pie baking in your future. :)