Sunday Brunch: Spicy Tofu & Plum Scramble

INGREDIENTS:
1/2 brick X-Firm Tofu, large crumbles
1/2 small Onion, diced
1/2 tsp Turmeric
1/2 tsp Fennel Seeds (optional)
1/4 tsp Cayenne Pepper
1 Dried Chili, crushed
Salt + Pepper to taste
1 Plum, chopped + pit removed

In a pan, saute the onions in a bit of water over high heat. Add the tofu and stir, splash in a little more water if it dries up. Stir in the spices until everything is evenly coated. Add the chopped plums and stir until the plums soften. Serve with oatmeal for a complete gluten-free breakfast.

Sunday Brunch (Gluten-Free February): Lumberjack Breakfast

INGREDIENTS:
1/4 cup Onion, thinly sliced and quartered
1/2 package X-Firm Tofu, crumbled
1/2 Bell Pepper (any colour).
1/2 tsp Cumin
1 tsp Turmeric
2-4 tbsp Salsa, to taste
1/2 cup Hashbrown Potatoes (from frozen or fresh)
1/2 Avocado, diced
Sliced fruit for a side




Heat 1 tbsp oil in a pan over medium heat. Fry onions until translucent and then add crumbled tofu. After 1 minute, add spices and stir until tofu takes on a 'scrambled egg' look, then add diced pepper. When pepper is soft, stir in salsa and cook for a minute or so, until salsa is warm. Serve over hashbrown potatoes and top with avocado, serve with your favourite fruit on the side (I am eating Cara Cara oranges as much as possible until they're out of season). Chili sauce also goes well on top of the scramble.

 

Sunday Brunch: Cranberry-Strawberry-Tofu Dumplings

INGREDIENTS:
1/2 cup Water
1/2 cup Sugar
1 tsp Vanilla
1.5 cup Cranberries (fresh or frozen)
1/2 cup Strawberries, diced
1/2 pkg Extra Firm Tofu, crumbled
6 Rice Paper wraps (or vegan wonton wraps)

In a medium pot, combine sugar, vanilla and water until dissolved, then boil. Stir in cranberries and strawberries, return to a boil. Reduce heat and simmer for 15 minutes, until all the cranberries pop. When the sauce thickens, add crumbled tofu and heat for another 5 minutes (if sauce doesn't thicken, add small amounts of corn starch until it does, then add tofu).

In a large bowl, dip rice papers in hot water until they soften, then spoon 2 tbsp of filling and twist the top. If you are using wontons, spoon in the filling and then steam in a bamboo steamer before enjoying.

Sunday Brunch: Tofu Scramble Deluxe

Concocted this at my sister's house with her leftover scramble and some other things.












INGREDIENTS:
1 pkg Extra Firm Tofu, drained
1/2 tsp Turmeric
1/2 tsp Cumin
1/4-1/2 tsp Chili Flakes
1/4 tsp Chili Powder
1/4 cup Corn, fresh or frozen
1/2 small Onion, chopped
1/2 cup Daiya Shreds (or other vegan cheese shreds)
3 tbsp Chili Sauce (this was her homemade, but any kind would work)
1/2 Avocado, diced

Heat a cast iron/aluminum pan to medium-high with a dash of oil. Crumble the tofu into the pan and add the onion. Add in the spices and the corn, if using frozen. Stir to combine and reduce heat to medium-low. Add corn if using fresh and cook for 4-5 minutes until warm through. Top with 'cheese' and put in the broiler. When the 'cheese' melts, transfer to a plate and top with chili sauce and avocado. Enjoy!

Sunday Brunch: Tahô

This is a version of porridge from the Philippines. It does not look the most appetizing, but tastes fantastic. 











INGREDIENTS:
1 package Soft Tofu (I used silken almond tofu)
4 1/2 cups Water
1/2 cup Tapioca Pearls (uncooked)
1 1/4 cups Brown Sugar
1 tbsp Vanilla Extract

Bring 4 cups of water to a boil and add tapioca pearls, cook over medium for 40 minutes or so until pearls soften and absorb much of the water. Add 1/4 cup brown sugar, mix and remove from heat, allowing to cool to room temperature. Combine remaining 1/2 cup water with 1 cup brown sugar and vanilla, simmer until it becomes a syrup.

Put tofu in chunks into a bowl, microwave for about a minute to heat up. Top with the tapioca pearls and syrup and consume.

Gluten-Free February - Warm Pasta Salad w/ Grilled Asparagus & Tofu

INGREDIENTS:
2 cups Rice Pasta (or other GF pasta)
1/2 bunch Asparagus, rinsed
1/2 brick Firm Tofu, cubed
2 cloves Garlic, minced
1/4 cup Olive Oil
2 tbsp Balsamic Vinegar
Pinch Sea Salt
1/2 tsp Freshly Cracked Black Pepper
Dash Sugar


Cook rice pasta in salted boiling water. Drain and shock with cold water to prevent sticking, set aside in a covered dish/tupperware. Set oven to broil and chop asparagus into thirds or quarters. Put in a baking dish and drizzle with olive oil, minced garlic and sea salt, toss to coat. Broil until al dente (or desired consistency). Meanwhile, fry tofu in a small amount of oil until very lightly golden. Coat with a mixture of remaining olive oil, balsamic, black pepper, sugar and a bit of sea salt. Mix until heated, not boiling. Toss together pasta, asparagus and tofu/dressing mixture and serve at or just above room temperature.