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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Vegan Food Happenings

Man, I’m a bad blogger. I’m beginning to sound like a broken record, but I apologize for the lack of posts. This past winter seemed to hit me pretty hard, motivation-wise. But I still cooked quite a bit and I even took a few (blurry) pictures. I tried out some new recipes—some good, some not so good. I even experimented a little on my own. For this post, I thought I’d share a few of the dishes that I made over the past few weeks.

My husband has been working nights for school, so I’ve been left up to my own devices for dinner. I’ve been making lots of tofu scrambles like the one you see below. I use the tofu scramble recipe from Isa Chandra Moskowitz’s Vegan Brunch. It’s so easy and leaves lots of room for variation.

For this year’s Super Bowl, I decided to make a few snacks. While browsing the Whole Foods deli section, I came across a bag of pretzel bites that were vegan. They were still warm, so I couldn’t resist. The bags of pretzel bites were on a display with large blocks of cheddar cheese and beer, which gave me the idea to make a vegan version of beer cheese. It turned out way better than I expected. I used Lauren Ulm’s mac and cheese sauce for the base and added a few extra ingredients, including beer, to give it a more authentic taste. I plan on making it again, and when I do, I’ll post the recipe on here.

In addition to the beer cheese and pretzel bites, I also made a big bowl of guacamole.

I’m a big stickler for not wasting food. I’ve been known to throw together some, um, interesting dishes to avoid throwing out food. This cauliflower and lentil dish was such an experiment, but it turned out really well. It consisted of cauliflower, red lentils, and lots of spices that gave it an Indian vibe. Next time, I think I might roast the cauliflower in the oven to add another layer of flavor. Again, when I make it again (if I can remember how), I’ll post the recipe on here.

Finally, I’ve really been making an effort to make a substantial breakfast on Sundays. My husband and I are big fans of “CBS Sunday Morning,” so we’ve made it a tradition to enjoy our coffee while watching the show, and then make a good breakfast/brunch after the show ends at 10:30am. This morning, I decided to make banana-cinnamon pancakes with a side of veggie sausage.

Well, that’s it for now. I’m sorry I couldn’t offer any recipes this time around. Hope everyone is well!

 

Tofu Scramble with Biscuits and Gravy

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.

White Gravy

Makes about 4 cups

Ingredients:

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

Directions:

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.

Enjoy!