Brunch Recipe FTW!
Weekends are for brunching, coffee, and a good book! As the chilly fall weather breezed through the open doors and windows, we were whipping up this delicious concoction for brunch. A Cheezy Seitan Tofu Scramble with toast, orange juice, and baked cubed potatoes, it doesn’t get much better than that! If you love brunch as much as I do, try this wonderful recipe and then check out these other two tasty brunch ideas: Vegan Breakfast Sandwich and Tofu Scramble with Brussel Sprouts.
- 14 oz block firm tofu cut width-wise into 1/2 inch slabs
- 1 package Upton’s Naturals Chorizo Seitan Crumbles
- 1 small onion diced
- 1 green bell pepper diced
- 1/4 tsp turmeric
- Daiya Cheddar Style Slices
Salt, pepper, and bake the tofu on a parchment lined baking sheet at 450 F until lightly browned, 15-20 minutes.
Saute onions and peppers in a skillet until soft; add seitan and heat through.
Add tofu to skillet with a splash of water [to help distribute turmeric], chopping and stirring with a spatula until desired consistency.
Spread the scramble evenly in skillet; lay Daiya slices on top and place skillet in the oven or under the broiler (if your skillet is oven/broiler safe) or cover until slices melt (you may need to add a splash of water to create some steam to help melt the slices)
Serve. (We paired ours with OJ, toast, and cubed baked potatoes.
Baking the tofu before scrambling it into the skillet gave it a great texture. It was firm, yet soft with the slight resemblance of a fried egg (without the egg parts). While we do try to avoid processed vegan food, we appreciate the hard work and efforts that these innovative companies put forth to create delicious, cruelty-free alternatives. Enjoy these vegan options every once in a while and support the plant-based businesses that are changing the way we see food!
Share your pictures of this meatless brunch idea on social media using #veginspiredfoodie