findvegan: Orange-French Toast
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Orange-French Toast

Vegan brunch - Tofu Scramble, hasbrowns, and fresh fruit We have a favorite brunch place here in Milwaukee called The Palomino. We generally go there at least twice a month and tend to get the same thing - tofu scramble with hashbrowns for me and a seitan steak for the boyfriend. Their tofu scramble is different in that it isn’t *trying* to be eggs - they’re not a radioactive yellow color, they’re not crazy salty. It’s packed with veggies and herbs and a nice amount of butter. They taste amazing. I’ve been attempting to replicate the recipe for a while, here’s my latest attempt. Tofu Scramble (serves 2) Ingredients 1/2 lb Extra firm tofu, squeezed of excess water 1c fresh veggies (mushrooms, onion, red pepper, green pepper) chopped 1tbsp Earth Balance 1/8tsp basil 1/8tsp paprika 1/8tsp thyme 1/4tsp garlic powder salt & pepper to taste Directions In a skillet, saute veggies with half of the butter for 2min. Crumble tofu about 1/4” pieces into skillet (they’ll break up more as you cook them). Add in reserve butter and spices. Stir frequently to avoid sticking. Cook until warmed throughout. Hashbrowns Ingredients 3 medium potatoes, peeled and grated (I used yukon golds, but use whatever strikes your fancy) 3tbsp Earth Balance Salt and pepper to taste Directions Heat the earth balance in a skillet or cast iron pan. While the pan is heating, squeeze as much water out of the potatoes as possible. You can use cheese cloth, paper towels, or a ricer if you’ve got it.  When the butter is fully melted, add the potatoes. Spread them out along the bottom of the pan - they shouldn’t be any thicker than about 1/2” thick. Sprinkle with salt and pepper and allow to sit for a few minutes without being disturbed. Use a large spatula to flip the potatoes over at once. Continue cooking until they are golden brown on the bottom.
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Vegan brunch - Tofu Scramble, hasbrowns, and fresh fruit

We have a favorite brunch place here in Milwaukee called The Palomino. We generally go there at least twice a month and tend to get the same thing - tofu scramble with hashbrowns for me and a seitan steak for the boyfriend. Their tofu scramble is different in that it isn’t *trying* to be eggs - they’re not a radioactive yellow color, they’re not crazy salty. It’s packed with veggies and herbs and a nice amount of butter. They taste amazing. I’ve been attempting to replicate the recipe for a while, here’s my latest attempt.

Tofu Scramble (serves 2)

Ingredients

  • 1/2 lb Extra firm tofu, squeezed of excess water
  • 1c fresh veggies (mushrooms, onion, red pepper, green pepper) chopped
  • 1tbsp Earth Balance
  • 1/8tsp basil
  • 1/8tsp paprika
  • 1/8tsp thyme
  • 1/4tsp garlic powder
  • salt & pepper to taste

Directions

  1. In a skillet, saute veggies with half of the butter for 2min.
  2. Crumble tofu about 1/4” pieces into skillet (they’ll break up more as you cook them). Add in reserve butter and spices. Stir frequently to avoid sticking. Cook until warmed throughout.

Hashbrowns

Ingredients

  • 3 medium potatoes, peeled and grated (I used yukon golds, but use whatever strikes your fancy)
  • 3tbsp Earth Balance
  • Salt and pepper to taste

Directions

  1. Heat the earth balance in a skillet or cast iron pan.
  2. While the pan is heating, squeeze as much water out of the potatoes as possible. You can use cheese cloth, paper towels, or a ricer if you’ve got it. 
  3. When the butter is fully melted, add the potatoes. Spread them out along the bottom of the pan - they shouldn’t be any thicker than about 1/2” thick. Sprinkle with salt and pepper and allow to sit for a few minutes without being disturbed. Use a large spatula to flip the potatoes over at once. Continue cooking until they are golden brown on the bottom.

Vegan French Toast

I failed to get a picture of the dish this morning, but trust me it was tasty :}

  • 8 sliced wheat bread (or whatever bread you prefer)
  • 3 medium bananas
  • 3/4c soy milk, unsweetened
  • 1/2tsp vanilla
  • 1tsp ground cinnamon
  • cooking spray
  • maple syrup (optional)
  1. Put 2 bananas, soymilk, vanilla, and cinnamon into the blender. Blend until smooth.
  2. Pour mixture into a flat-bottomed, high-sided dish.
  3. Put frying pan of medium heat, spray bottom of pan with canola oil spray.
  4. Dip 1 piece of bread at a time into the mixture, coating both sides and letting it soak in a little.
  5. Fry each piece of bread until lightly golden on both sides. Make sure you re-coat the pan with spray between batches.
  6. Serve with thin slices of banana between two slices of bread with a little syrup on top. Because the toast warms the slices of banana, it tastes nice and creamy

Source: fatfreevegan.com