Tofu Scramble and Vegan Sausage Patties – hitting you with a DOUBLE recipe today!
Brinner (breakfast for dinner) is the evening meal of choice. In London, 44 per cent of us have had it, with one in 10 revealing that they do this regularly, according to a recent survey by Birds Eye.
Okay, so this is what came up first when I looked up the definition for “brinner.” Not sure I needed to know about the stats of british brinner eaters, but hey, you learn something everyday?
Anyway. British or not… I love me some brinner. Don’t get me wrong, I love breakfast as actual breakfast too. It’s my favorite time of the day. But in the morning all I want is sweet (queue banana peanut butter dates and oats). So here lies the predicament… I also love savory breakfast foods. Eggs, bacon, cheese, veggies…ketchup? Just not that early in the morning, ya know? So to get these things in, I rely on a more savory time of day – dinna.
Last weekend I went to my favorite Toronto restaurant, “Fresh,” for brunch. I salivated over the massive plates of breakfast fair passing me by. Vegan tempeh bacon.. vegan tofu breakfast burritos. Swooooon. But it was these vegan sausage patties and heaps of tofu scramble that latched on to my cravings and never let go.
So I came home and knew I just wouldn’t shake the craving until I found a way to create it myself.
Now, I am no longer vegan… and not even vegetarian … but I do still love the creative aspect of vegan food. I love the challenge of recreating standard meat dishes using different ingredients, and of course, I love filling my body with plant based goodness (but you will see meat on this blog from time to time).
Tofu Scramble is one of the easiest things you can make. Just like scrambled eggs, really! You can get super simple by just adding in whatever herbs and spices you like, but I like to make a little spice paste to keep things moist. I also like to add in turmeric to give them that typical egg-yellow hue and some nutritional yeast to give them a little “cheesy” kick.
Now as for these sausage patties. These were a litttttle more ingredient intensive, but really it is all just spices. They were still very easy and very fun to make – lots of fun mixing and mashing. They are made using beans and hemp seeds!! I’m just beginning to enter the hemp seed world – after years of standing on the side lines. Such a tiny seed but SO full of good things for you. Good things come in tiny packages, right?
I adapted this recipe from Vegetarian Times, but chose to use quinoa flour, which means they are also completely gluten free and have an even extra dose of quality protein. Hemp + Beans + Quinoa = protein powerhouse! Feel free to use any flour you’d like. Chickpea flour would be great as well.
I also adapted the spices, as I was yearning for something more smokey and less spicy. I’d suggest making one big batch and then storing them in your freezer as they freeze very well. I’ve been thawing a few at a time and simply reheating them in a slightly oiled skillet before adding them to any meal that needs an extra hit of protein.
This meal is truly a winner: colorful, delicious, comforting, vegan, gluten free and PACKED with nutrients.
So whether you are vegan and hankering for a good ol fashioned “sausage and egg” brunch, or looking to impress someone with your mad cooking skills, or simply want a fun and creative kitchen project, give these recipes a try! I hope you enjoy them as much as I have!
Perfect as a substitute for scrambled eggs. Serve as a side with vegan sausage, toast, or inside of a wrap.
Note: Feel free to add in any vegetables you would like. I enjoy adding in spinach and mushrooms or chopped bell pepper.
UPDATE! My recipe for my vegan sausage patties was lost in my transition! It will be up shortly!
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