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. If you want toasty-bready stuff. It's good with, or without.
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
2 tsp chicken or vegetable bullion powder
1/4 tsp turmeric
1/2 tsp India black salt (optional but gives a very authentic "eggy" flavor)
hefty splash of hot sauce
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 dries 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.
Make gravy as directed. (You can add crumbled "sausage" style bits if you want).
Put Scramble on toasted English muffins or warm biscuits.
Pour gravy over all of it.
Enjoy. And happy breakfast-ing!