(photo credit: Joe Orecchio)
By Laura Theodore, The Jazzy Vegetarian
A decadent eco-brunch can be healthy, vegan, budget-friendly and delicious! A vegan brunch creates the opportunity to offer plentiful sides such as a crisp green salad, pretty fruit platter, a variety of organic cereals or homemade granola and fair trade coffee and tea. But what do you offer as the main attraction, if you do not eat eggs? Here are some handy tips along with a “jazzy” recipe offering the perfect solution!
I regularly use mashed tofu, mixed with tumeric, tamari, and other veggies as a scrambled egg substitute. Try scrambling tofu with sautéed onions and other veggies, much like you would prepare scrambled eggs. The easy recipes I have included below will start you on the path to creating your own eggless creations when you’re hosting decadent brunch celebrations!
By the way, I have been told many times that this Eggless Scramble dish tastes and looks remarkably like scrambled eggs! (I made it for my husband recently and he was confused as he thought I had made him eggs!) Just think – no chickens are harmed in the making of this vegan dish! Now that is jazzy.
Makes 2 to 4 servings
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
5 ounces mushrooms, sliced (8 to10 medium mushrooms)
1/2 medium red, orange, green or yellow pepper, chopped
1 block (16 ounces) tofu, drained well
1/2 teaspoon tumeric
1/8 teaspoon cayenne pepper
1/2 to 1 teaspoon reduced sodium tamari
1/8 teaspoon sea salt
Fresh ground black pepper (optional)
1/2 cup vegan cheese (optional)
Pour the olive oil into a large skillet. Add the onion and sauté it over medium heat, until it becomes slightly soft. Add the mushrooms and sauté them for one minute, then add the peppers. Add some tamari and sauté the veggies until they are slightly golden.
While the veggies cook, mash the tofu, using a potato masher or large fork, in a medium-sized mixing bowl, until it is “crumbly” in texture. Add the tumeric, cayenne pepper, sea salt and 1/4 teaspoon of the tamari.
Continue to mash the tofu together with the seasonings, until the mixture resembles the look of cooked scrambled eggs. Add the tofu to the skillet, adding more olive oil and a bit more tamari, if the mixture seems dry.
Continue to stir and cook the scramble, until it is heated through and slightly browned on the edges. Top the scramble with some fresh ground pepper and/or the vegan cheese, if using. Cover the pan tightly, take it off the heat, and let the vegan cheese melt for 5 minutes.
Serve it immediately with whole grain toast, and “vegan bacon or sausage” on the side.
Watch the Jazzy Vegetarian TV Show in Muncie on Saturday mornings on WIPB- Channel 2 (Comcast) at 10:30am.
On this weeks radio show, we talk with Two-time “Natural Bodybuilding Champion” Robert Cheeke. Robert is an Amazon.com best-selling author of the book “Vegan Bodybuilding & Fitness, The Complete Guide to Building Your Body on a Plant-Based Diet.