La Dolce Vegan!. Sarah Kramer
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dish. Spread “mayonnaise” evenly on toast. Cut toast into 1-inch cubes and place in the bottom of the baking dish, mayonnaise side up; set aside. In large saucepan, scramble the tofu, turmeric, onion powder, salt, and pepper in margarine until tofu is browned. Set aside. To prepare the cheese sauce: in a small saucepan, whisk together all the sauce ingredients. Bring to a boil, then reduce heat. Simmer for 2-4 minutes, stirring constantly. To arrange the casserole: pour half of the “cheese” sauce over the bread cubes. Layer with half the “bacon” bits. Add all of the tofu mixture on top. Next, layer tomato slices, remaining cheese sauce, remaining “bacon” bits, and green onions. Bake uncovered for 15 minutes. Serve over chopped lettuce. Makes 2 large or 4 small servings.
SLEEPY SUNDAY MORNING SCRAMBLE
What? NO! Is it really time to get up already? Serve with a side of toast or English muffins and a giant cup of coffee.
1 small onion, chopped
2 tbsp olive oil
1 pound medium/firm tofu, crumbled
2 garlic cloves, minced
2 tbsp nutritional yeast flakes
1 tbsp tamari
2 tsp Dijon mustard
1 tsp sage
1 medium tomato, chopped
In a large saucepan on medium-high heat, sauté the onions in oil until translucent. In a medium bowl, stir together the crumbled tofu, garlic, nutritional yeast, tamari, mustard, turmeric, sage, basil, salt, and pepper until well mixed. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated. Toss with tomatoes and serve immediately. Makes 2 large or 4 small servings.
SALSA SCRAMBLE
Serve with tortillas or toast. Everybody salsa!
1 tbsp oil
1 lb medium/firm tofu, crumbled
1 avocado, pitted and sliced
In a medium saucepan on medium-high heat, sauté the onions in oil until translucent. In a medium bowl, stir together the crumbled tofu, salsa, cilantro, and turmeric until well mixed. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated. Toss with the “cheese” and avocado and serve immediately. Makes 2 large or 4 small servings.
CAJUN TOMATO POTATOES
This recipe goes great with a tofu scramble and a cup of green tea. The smaller you cut the potato, the faster it will cook. Potato. Tomato. Potato. Tomato. Let’s call the whole thing off!
1 small onion, chopped
2 tbsp olive oil
1 large potato, cubed
2 tsp tamari
4 - 6 cherry tomatoes, halved
1 green onion, finely chopped
In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the potatoes, tamari, Cajun spice, and pepper; cover with lid and sauté until potatoes are cooked, stirring often to avoid sticking. Toss with tomatoes and green onions and serve immediately.
VEGAN “SAUSAGE” HASH
If you can’t find any vegan “sausage” where you live, you can chop up a veggie or tempeh burger.
1 cup vegan “sausage,” chopped
1 small onion, chopped
2 tbsp vegan margarine
1 medium potato, grated
2 tbsp “milk”
In a large saucepan on medium heat, sauté the “sausages” and onions in margarine until onions are translucent. Stir in the potatoes, “milk,” salt, and pepper and fry until potatoes start to brown. Stir and continue frying until done. Makes 2 large or 4 small servings.
MONDAY MORNING MUESLI
Most mueslis sold at supermarkets contain milk powder, so here’s a recipe for those of us who think that cows’ milk is for baby cows. Serve with vegan “milk” or “yogurt” and throw in some fresh fruit if you’re feeling fruity. For a sweeter muesli, add a little stevia powder or sugar.
3 cups rolled oat flakes
1 cup dried