Breakfast for Dinner: Tofu Scramble, Hashbrown Waffles, Sliced Tomato and Gravy (of course)

breakfast scramble

I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.

While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.

For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.

Enjoy!

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Atomic Tofu Pecan Loaf

This meal is the epitome of old-school comfort food: veggie meatloaf, mashed potatoes and peas. The Atomic Tofu Pecan Loaf is the third recipe that I’ve made from “The Vegan Slow Cooker” and it’s my favorite so far. I was skeptical when putting all the ingredients together; it didn’t look very appetizing when I patted it down into the crockpot. But eight hours later, I was shocked to see how “authentic” it looked. The texture and flavors were spot on and definitely something that I could see myself craving. And it’s perfect for slicing so that you can make sandwiches with the leftovers.

The recipe came together really quickly the night before. Most of the ingredients are whipped together in a food processor and then combined with a couple of other ingredients. I did make a few tweaks to the original recipe. Instead of pecans, I used walnuts. I also didn’t have the vegan Worcestershire and steak sauce on hand to combine with the ketchup for the topping, so I mixed the ketchup with a little Bragg’s and a couple of teaspoons of agave, which turned out really well.

As you can see, I’m a little obsessed with my slow cooker right now. I’m going to pick a few more recipes from the book to try and I will post on those soon.

I hope everyone is doing well!

Tomato Soup and Grilled Cheese

I know what you’re thinking: “Cheese? I thought this was a vegan blog.” Don’t worry! The meal you see above is 100 percent vegan. If you haven’t discovered Daiya, I highly recommend that you do so, and soon! It’s pretty incredible as a cheese substitute; it melts easily and tastes like the real deal. And as you can see, it works perfectly for a grilled cheese.

Tomato soup and grilled cheese are a comfort food staple. This version is actually pretty healthy and very quick to make. For the soup, I modified Vegan Yum Yum’s Spicy Tomato Chickpea Soup. As its name suggests, the original recipe is more of a spicy tomato soup rather than a sweet one, so I added some roasted red peppers that I had leftover from my Roasted Red Pepper and Hummus Wraps to mellow out some of the acidity. And like most soups, this soup tastes better the next day; I recommend making it the day before you plan on serving it (though it’s still good the same day).

Tomato Soup and Grilled Cheese

Serves 2 + leftovers

Ingredients:

5 tbsp olive oil
2 medium yellow onions, chopped
4 garlic cloves, diced
1 tsp cumin
1 tsp red chili flakes
1 tsp mustard powder
1 tsp turmeric
2 15oz cans of chickpeas, drained and rinsed
1 large roasted red pepper, coarsely chopped
2 28oz cans of diced tomatoes
2 tsp salt
4 tbsp nutritional yeast
2 cups hot water
black pepper to taste

4 slices sprouted wheat bread (I used Ezekiel 4:9 Organic Sprouted Whole Grain Bread)
1 package Daiya cheddar
Earth Balance margarine

Directions:

Heat the oil in deep soup pot on medium-high heat and sauté the onions for a 2 to 3 minutes. Add the garlic, cumin, red chili flakes, mustard powder, turmeric, chickpeas, and roasted red pepper to the pot and sauté for about 5 minutes.

Add the tomatoes and salt and simmer for 10 to 15 minutes, then add in the nutritional yeast and hot water and blend. I used my immersion blender to blend the mixture into a smooth pureé, but a blender or food processor works well, too.

To make the grilled cheese, butter one side of each slice of bread and lay two of the four slices, butter-side-down, onto a skillet set to medium-high. Add the shredded cheese and the other two slices of bread, butter-side-up. Cook each side until golden brown and the cheese is melted.

Enjoy!