Well, it’s not the prettiest dish, but it sure is tasty! This tofu scramble recipe, taken from the wonderful Vegan Brunch book from Isa Chandra Moskowitz, has become a weekend breakfast staple for us. It’s incredibly fast and easy to make, and allows for lots of variation. I typically make mine just as the book suggests: with cumin, thyme, turmeric, garlic, and grated carrots. I also like to make the scramble with a side of biscuits and gravy, and if I’m feeling really bad, hashbrowns.
The Herbed Whole Wheat Drop Biscuits are also taken directly from Vegan Brunch, so I’m not going to post them here. The gravy, however, is my own recipe. It’s reminiscent of a béchamel sauce, but I add lots of cracked pepper. It’s certainly not the healthiest gravy (is there such a thing as “healthy” gravy?), but it tastes just like the white gravy that was smothered over biscuits I had growing up. Today, I tried adding crumbled Gimme Lean Breakfast Sausage to the gravy. It tasted good, but I actually prefer the gravy without it. Anyway, this is one gravy that you’ll want to use to smother everything on your plate.
Makes about 4 cups
2 tbsp Earth Balance or olive oil
1/4 cup of white flour
4 cups almond or soy milk (unsweetened is ideal, but original works too — if you don’t mind a touch of sweetness)
1 tsp salt
Lots of freshly cracked black pepper
Melt the butter or heat the oil over medium-high heat. As soon as the butter melts, add the flour and whisk to incorporate (you’re making a roux). Cook the roux for about a minute to remove any raw flour taste, but be sure to stir constantly. It’ll bubble a little bit, but turn down the heat if it seems like it’s getting too hot. Add your milk and salt, and whisk constantly. If you turned down the heat for the roux, then turn it back up to medium-high. Stir constantly to avoid scorching the milk. After about 8 to 10 minutes, the gravy should start to thicken. If it doesn’t add a little more flour (not too much). Likewise, if it gets too thick, add a touch more milk. Taste for salt and add more if needed. Finally, add lots of cracked black pepper — you really want to see and taste it in the gravy. Remove from heat and smother all over your biscuits, scramble, hashbrowns, or whatever you’ve got.