When I first moved to New York, brunch was an event, with a lot of thought put into who had the best mimosa deal, breakfast potato option (hello Cameo tater tots) and best chance of getting a table right away. These days I prefer making brunch at home after a quick trip to the grocery store and grabbing coffees from Cafe Grumpy. Chris will throw on some reggae and draw at the table while I get to work in the kitchen. It’s one of my favorite times of the week and most weekends I wouldn’t trade it for the hour-long waits and overpriced omelets of the past.
This scramble recipe can be modified to include whichever vegetables you have on hand.
– 1 container Soft Tofu, drained and crumbled into small pieces (I left mine on the bigger side)
– 1 small Onion, chopped
– 1 clove Garlic, minced
– 1 Red Bell Pepper, chopped
– 2 Vegan Breakfast Sausage Patties, chopped up (I used Gardein)
– 1 cup Kale, chopped, big stems removed
– small handful of Basil, cut into ribbons
– 3-4 Tbsp Nutritional Yeast
– Extra Virgin Olive Oil
– Salt & Pepper to taste
In a large saute pan, heat a couple tablespoons of olive oil over low/medium heat. Add onion, season with salt and saute until nearly translucent. Add in the bell pepper and continue to saute. Next add the garlic and the chopped sausage patties. The sausage will take a bit to brown up, but they’ll take on some of the flavor of the other ingredients as you do so. After about 5 minutes of sauteeing the sausage, add the tofu and mix together. The heat will help evaporate some of the liquid in the tofu. Add in kale and basil and season with Nutritional Yeast and salt & pepper. Continue to saute until all ingredients have been incorporated well into the scramble and the tofu has firmed up from the evaporated liquid. Serve hot.