Tag Archives: breakfast

Sesame Tofu Frittata with Asparagus

I’m going to give a little disclaimer and let you know that attempting to make this actually didn’t work out so well for me.  Usually I just try and pretend that the  failed recipes I don’t include on here never really happened, but I’ll let someone else try and make this correctly because it has a lot of potential to be awesome.

Also, I took the shiitake mushrooms out of this because yuck.  But if fungi are your thing, by all means throw them in.

  • 1/2 tbsp sesame oil
  • 1 carrot, cut into matchstick-size strips (I cut mine way too huge… the smaller the better)
  • 3 scallions, sliced diagonally
  • 2 cloves garlic, minced
  • 1 tbsp sesame seeds (optional)
  • 1 tbsp soy sauce
  • 1/2 container firm tofu, drained
  • 1/4 c whole wheat flour
  • 1 tbsp nutritional yeast
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/2 c unsweetened soy milk
  • 1 tbsp olive oil
  • 7 oz fresh asparagus

This takes a while, so be prepared.

Preheat the oven to 400 F.  Heat the sesame oil in a large saute pan over medium-high heat.  Add the carrots, scallions, 1/2 of the garlic, and sesame seeds and saute until tender, about 5 minutes.  Stir in the soy sauce and set aside.

Blend the tofu, flour, nutritional yeast, cornstarch, salt, turmeric, and remaining garlic in a food processor until smooth.  With the machine running, slowly add the soy milk and olive oil.  Process until thick.

Heat a heavy nonstick pan over medium heat.  Spoon the carrots, scallions, and garlic onto the pan, and pour the tofu mixture on top of that.  Cover and cook until the tofu begins to simmer in the center.  Decrease the heat to low and continue cooking for about 8 minutes.

Thennn you’re supposed bake it for 45 minutes.  But I decided to try and be crafty and just cook it for a really long time. That was a poor decision.  As was not using a nonstick pan.

For the asparagus topping, just place them on a baking sheet, drizzle with olive oil, sprinkle with salt, and set in oven for about 10 minutes.  Then throw it on top of the frittata, so it looks approximately like this:

And it was good! But not baked through at all, obviously, since I cooked it instead (rookie mistake, right?).  I still definitely recommend this dish, especially as an additional egg/omelette-replacer in the morning.  It’s flavorful and hearty, which I like for breakfast.  Enjoy!!!

 

 

French Toast with Fresh Raspberry Syrup

Best breakfast food evah.  Obviously it was served as the breakfast-in-bed meal for my mama on Mother’s Day this Sunday.

This didn’t take terribly long to make and the final product was well worth the wait!

To serve 5-6, you’ll need:

  • 1 c. drained soft tofu, crumbled
  • 4 tsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp salt
  • 1/8 tsp turmeric
  • 1 c. plain unsweetened soy milk
  • 1/3 c. neutral oil (like canola)
  • 1/3 c. pure maple syrup
  • 1/4 tsp vanilla extract
  • 12 slices country-style white sourdough bread

Blend the tofu, cornstarch, baking powder, cinnamon, nutmeg, salt, and turmeric in a food processor until smooth. Combine the soy milk, oil, maple syrup, and vanilla in a liquid measuring cup, then slowly pour the liquid mixture into the tofu mixture processor while it is running.  Pour the batter onto a large rimmed baking sheet.  Arrange the bread slices in a single layer in the batter and turn occasionally, for about 30 minutes, or until the bread soaks up the batter.

While the bread is soaking up the batter, you can make the syrup.

  • 3 containers of fresh raspberries
  • 1/3 c. pure maple syrup
  • 1 tsp. cornstarch
  • 1 tbsp cold water

Combine 2 containers of the raspberries and maple syrup in a heavy medium saucepan over medium heat, and cook until the syrup simmers, which should take about 2 minutes. Meanwhile stir the cornstarch and water in a small bowl, then pour into the raspberry mixture.  Continue cooking until the raspberries are very soft and the syrup boils, about 3 minutes.  Strain the mixture through a strainer and discard the raspberry seeds.  Put the remaining container of raspberries into the syrup and allow to heat.

Once the batter is completely absorbed by the bread, heat a large, heavy pan over medium heat.  Brush a little oil on the skillet and grill the bread in batches until golden brown, then flip.  It should take 3 minutes each side.  Once finished, transfer to plates, pour on generous amounts of syrup and enjooooy:

 

The Notorious Tofu Scramble

This is probably the best vegan dish I can make to date.  Like, I would have it for breakfast every day if I could.  Besides tasting awesome and being super easy to prepare and clean up, it’s a great recipe for people who aren’t vegan and want to ease into it, or even people who are staunchly not vegan.  What’s amazing to me about this tofu scramble is that it tastes just as good, if not better, than scrambled eggs.  It has a rich flavor and lots of room for variety if you want to try adding other crazy ingredients.

I used the same cookbook that I did for the grilled cheese, one by Ann Gentry, who is definitely worth checking out: http://www.realfood.com/about/ann-gentry-founder.  She is the founder of Real Food Daily and has multiple restaurants and cookbooks and interesting perspectives on the culture of food. Her cookbook has the most flavorful, somewhat offbeat, and delicious recipes I’ve made in my vegan cooking endeavors thus far.  The only sacrifices you may have to make are with time (who knew that tofu needs multiple hours to be drained?) and obtaining pricey, somewhat obscure ingredients that you can only really find at a Whole Foods or other health food stores.

So worth it though, I promise.

Here goes!

  • 1 (14-oz) container of firm tofu (get FIRM, not extra-firm or silken.  you need the right texture, trust me)
  • 1 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp fresh thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground white pepper

Optional but highly recommended ingredients:

  • vegan sausage
  • nondairy cheddar-style cheese, grated
  • 1/2 avocado, diced
  • 1/2 yellow onion, diced
  • 8 sun-dried tomatoes, soaked, drained and sliced

Drain the tofu and then wrap in paper towels and set aside on a plate for 10 minutes.  Rewrap with dry paper towels and gently squeeze out excess water. Coarsely break the tofu into about one-inch pieces, allowing for some pieces to crumble more than others, and set in a small bowl.  In a larger bowl, whisk together the water, 1 tbsp of the olive oil, the nutritional yeast, garlic, salt, thyme, cumin, turmeric and white pepper to blend.  Add the tofu and toss just enough for it to absorb the seasonings.

By the way, this is nutritional yeast.  You can find it at Whole Foods in the section where there are lots of plastic baggies and weird flours and seeds and miscellaneous ingredients.  It gives the tofu scramble a cheesy flavor and bright yellow color.

Next, heat a large skillet over medium heat.  Add the remaining tablespoon of olive oil.  This is when I cooked the vegan sausage for about three minutes, which you are free to skip.  I think that it adds a really nice texture and spicy tang and actually tastes better than meat sausage!  This is the brand I used:

After that’s heated, again, the sausage should take about three minutes, add the tofu scramble and stir gently for about five minutes.  Then, either on low heat or no heat at all you can add the grated cheese and stir it around so it will melt right in.  I really recommend Daiya.  It really does melt and stretch!

Other super yummy ingredients that work well to put in here are the avocado, onion, and/or sun-dried tomatoes.

Here’s the final product!

Beware of the bright yellow stain this leaves behind.  Otherwise, enjoy!!!