Sunday, February 24, 2008

Tofu Scramble with 'Country-Style' Gravy

Sunday breakfast.

Tofu Scramble drenched in creamy, southern-style Country Gravy over Biscuits.

Can you hear it calling you? I thought so.

Now, in the interest of time and blogspace, I'll assume you can make, beg, borrow, buy or steal reasonably good biscuits. Or toast. Or English muffins. Or whatever toasty-bready stuff suits you. But here's the rest of breakfast...

Tofu Scramble

1 lb. block firm, water packed tofu, well drained
1/2 cup finely chopped mushrooms
1/2 yellow onion, diced fine
1/2 red bell pepper, diced fine
- insert any other vegetables you'd like here

2 tbsp oil or margarine
1 tsp garlic powder
2 tsp onion powder
1 Tbsp soy sauce
1 Tbsp chicken or vegetable bullion powder
1/4 tsp turmeric
1/2 tsp India black salt (optional but gives a very authentic "eggy" flavor)
squeeze of lemon juice
1/2 cup soymilk
1/4 cup nutritional yeast

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.
Saute mushroom, onion and pepper in oil for 3-5 minutes, stirring often. Add tofu and sautee 5 or more min, until tofu drys out or firms up and moisture evaporates.

Stir remaining ingredients except nutritional yeast into the soymilk.
our over the tofu, reduce heat to medium and allow to cook about 5 min. Stir in nutritional yeast. Cook for about 5 - 7 more minutes or until moisture is completely evaporated again and tofu is cooked to your liking, or it starts to brown on the bottom, stirring carefully but infrequently with spatula, scraping pan to get browned bits.

Creamy Country Style Gravy

1 Tbsp Earth Balance
2 Tbsp all-purpose flour
1/8 tsp (or about a pinch) ground sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
couple drops of hot-sauce
1 1/2 cups soymilk
1/2 cup soft silken tofu

Blend silken tofu and soymilk in blender or food processor until very smooth.
Heat Earth Balance in a skillet over medium heat. Whisk in the flour, salt, sage and pepper until smooth. Cook and stir with wire whisk, over medium heat until golden tan (barely starting to brown), about 7 minutes. If not smooth and paste-like, add a wee bit more Earth Balance.

Gradually stir in soymilk mixture so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk. Add vegan sausage crumbles if you want, for 'sausage' gravy.

Pour over Tofu Scramble, breakfast potatoes, toast, whatever you like.

Enjoy. And happy breakfast-ing!


pleasantly plump vegan said...

i LOVVVVE gravy!

Gerkin said...

Oh, I cannot wait to try this! It sounds completely awesome.


Melody Polakow said...

My son would LOVE this... I think I'll make it this weekend for him..

julie hasson said...


bazu said...

Mmmm, I've got to try this. (And I promise fewer substitutions this time!) Back in the day, I was quite the sausage gravy fan, and this sounds so similar and yummy.

Tofu Mom (AKA Tofu-n-Sprouts) said...

hahahaha, bazu, seriously - I thought your substitutions were great. And even better, you made me laugh!

Veggie Cookster said...

Mmmm.... looks awesome! GREAT comfort food! :)

Veg-a-Nut said...

wow! here I sit eating my oatmeal looking at biscuits and gravy. Now that sounds like a wonderful Saturday breakfast!

ChocolateCoveredVegan said...

Oh wow, this looks like the quintessential comfort food. You are a genius!

*Copies recipe down*