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...
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.
Pour 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!