Vegan “Bacon and Eggs” (Is Thanksgiving tomorrow?)

Did you expect a Thanksgiving recipe or post?  Have you noticed that I pretty much haven’t touched the subject, other than sharing a post about attending Thanksliving at Woodstock Farm Animal Sanctuary and providing links to recipes and ways to save turkeys?  Trust me, I am enjoying all of the fabulous vegan Thanksgiving recipe posts and I am bookmarking tons of them.  But on Thanksgiving Day?  No, I won’t be pouting that I’m not spending Thanksgiving in Barbados as I did last year (and the year before).  I’ll be at Candle 79 with my husband, letting the genius vegan chefs do all the cooking!

Therefore, this week I’m just continuing to post as I always do, about what’s happening in my kitchen and life right now.

Like, yesterday, posting about the Black-Eyed Pea and Collard Green Chili that I made on Sunday.

Today I share my recent attempt at Vegan “Bacon and Eggs.”  Saturday morning, 10:30 a.m., and I realized I had been up for five hours and had enough coffee for four people but not one single bite of food.  I needed brunch, STAT!

I crumbled some tofu (extra firm, which I had pressed, drained and froze last weekend and thawed this week) and added Bragg Liquid Aminos, tumeric and nutritional yeast. I mixed it all together, mashing with a fork, added some Frontier Bac’Uns and set the bowl aside while I dealt with laundry.  About a half hour later I sautéed red onion, garlic and celery in olive oil. I added shredded collard greens and the crumbled tofu to the saute, covered and simmered for about 5 minutes.  I added half a tomato, diced, at the end, lightly tossing with the mix.

Vegan “Bacon and Eggs” with toasted Rosemary Bread

Delightful!

What have you been putting in your tofu scramble lately?

16 thoughts on “Vegan “Bacon and Eggs” (Is Thanksgiving tomorrow?)”

  1. Yum – that’s looks like a delicious tofu scramble. I tend to make mine similar to you – what’s in the fridge? The last one had mushrooms, tomatoes, & avocado.  

  2. Well Candle 79 instead of Barbados is a fair enough trade-off I’d say. And getting your meat-eating husband to eat there with you is huge. Happy Thanksgiving!

  3. Yes, it does sound delightful!
    Question- why did you press the liquid and then freeze and defrost the tofu?
    Thanks and I hope you are enjoying the extra long weekend and don’t have to work on Friday.

    1. Hi Sherry! I press and drain the tofu before freezing because when i thaw the tofu there is a wonderful, springy consistency that absorbs marinade beautifully.

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