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?)”
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Yes, nice romantic dinner, no dishes. You guys have it figured out!
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.
Avocado! Nice!
I would love to wake up to a plate like that. Looks awesome.
Your tofu scramble sounds delicious, and I bet the rosemary bread made it even better.
Cool. I got married in Vegas too, at Caesars. Wynn/Encore definitely on the list; The Buffet and the tofu parm sandwich at Pizza Place are both staples of my trips.
I love a tofu scramble with a touch of Daiya and either tempeh or seitan crumbles, rolled up into a breakfast burrito with some olives and fresh tomato!
That sounds delicious!
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!
Sounds delicious, but I’d probably do it for dinner. I’m definitely a sweet breakfast person. Enjoy your gourmet Thanksgiving!
Oooh, I must try adding bacon bits to my scramble. Why haven’t I thought of that? Enjoy for fancy Thanksgiving dinner!!!!
Yum, this looks good!
I always add a handful of frozen peas and a dash of curry powder.
Oh, that sounds good!
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.
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.