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: 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!

Recipe: Six Ways Soy

INGREDIENTS:
1 Brick Tofu
1 Can Soy Beans
1 Box of Frozen Edamame
1 Can Coconut Milk
1 Package Tempeh (I used the marinated coconut curry tempeh strips)
1 bag Spinach
2 Garlic Scapes (or 1 clove of garlic if scapes aren't in season)
1 tsp Curry Powder
1/2 tsp Turmeric
1/4 tsp Coriander Powder
3 Cardamom Pods
Dash of your favourite curry spices (mace, masala, etc.)

Separate tofu like this:


Saute 1/2 or so of the bag of spinach with chopped garlic scapes or minced clove of garlic until spinach is reduced down. Stuff as much of the mixture in the tofu cavity as you can, putting the rest on top.

Set oven to 375F.

Mix 1/2 can of coconut milk with the spices. Put the stuffed tofu in a baking dish and the rest of the spinach on top. Pour a little of the coconut-spice mixture over top and stick it in the oven.

In a saucepan, heat 1/2 can of soy beans and the rest of the coconut milk mixture over medium hear, stirring occasionally.

On a BBQ or grill, grill the indicated piece of tofu to get that signature grill mark crossing (2-3 minutes each side then rotate 1/4 turn and do again). Meanwhile, fry the thin piece of tofu in some oil and then fry the tempeh in same oil. Right near the end, cook the edamame according to box directions. Stack up the pieces in this order: Fried piece on the bottom, grilled on a 1/4 angle, baked/stuffed on another 1/4 angle, tempeh pieces layed across top, then top with sauce and a few pieces of edamame!

Sunday Brunch: Scrambled Tofu with Hashbrowns

Scramble Ingredients:
1/2 Brick Firm Tofu (or more if you are making it for company)
1/4 Sweet Onion, finely diced
1 tsp Turmeric (app. use judgement as to colour saturation)
1/2-3/4 tsp Cumin (more if whole brick)
Vegetable oil (start with just a bit, but you may need to add more to lubricate)
Salt and Pepper
Chili Flakes (optional, if you like spicy)

Take the tofu out of packaging/water and squeeze out the water, wrap in a paper towel to draw out the rest of the excess water.

Heat oil in a pan over medium heat. Saute onions until translucent. Crumble in the tofu (grab it in your hands and rub between fingers to crumble) and stir in with onions. This is where you can judge if you need to add more oil. Add the turmeric and cumin, stir thoroughly to coat mixture (should be all yellow, but not goopy with oil and too much of the spice), salt and pepper and chilies (if using). Reduce heat and stir frequently to avoid browning.

You can also add coloured peppers or other vegetables if you'd like. If you do, add after it is mostly cooked, to avoid them being covered in the spice mixture.

*NOTE: Omit onions and cook ahead to use as 'eggs' in Pad Thai or Fried Rice.

I used hashbrowns from the freezer, but to make your own hashbrowns (not patties), just blanch and dice up a couple of potatoes into small pieces and cook with a bit of oil and onions in a pan until it browns up and the potatoes stick together. Done when you can pierce with a fork.