We are thrilled to participate in #brunchweek 2020 and contribute some vegan brunch favorites that are simple and delicious! I am sure you can find some “accidentally vegan” or easy-to-alter vegan brunches from the lovely ladies participating this week. Check them out!
I have never really loved fake bacon. it’s a bit too overpowering for me. this very simple recipe will give you all the meaty goodness of bacon, with out the overwhelming flavor. I never really want to get too close to meat substitutes, I just want yummy vegan food. this recipe is quick and easy and can be store for later and edited a million times over! you can make a mexican version, Italian version, spice is up, enhance with maple syrup, it’s really versatile!
Tell me more please, Lana!
Then tell me even more please, Lana. Also, proof read.
- 1 cup firm tofu, drained
- 2 micro-zested garlic cloves
- 1 tsp black salt (the kind that smells like eggs!)
- black pepper to taste
- 1 tbsp turmeric
- 1/2 cup of plant milk
- extra filtered water (in case it’s thick)
- olive oil for pan frying
- 4 medium sized tortillas
- 4 tbsp seitan fix
- 1/4 cup filtered water
- 2 tbsp liquid smoke
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1 cup of raw cashew soaked overnight in 1.5 cups water or 15 minutes in a boiled in just-boiled water
- 1/2 cup water on hand (for consistency)
- 1 tbsp of nutritional yeast
- place your tofu in bowl or on chopping block and use the back of a fork to break up the tofu into a “scramble”
- once all broken add black salt, pepper and turmeric with a little olive oil and mix around with a wooden spoon until your tofu turns yellow and is coated by the herbs. add garlic.
- set heat to medium
- place tofu in pan and let cook until about 1/4 of the mixture starts to brown
- lower temperature and add plant milk. if mixture gets thick, add 1/4 cup of filtered water at a time to let tofu cook through and keep consistency of scrambled eggs.
- set aside.
- combine the onion powder, garlic poweder, and nutritional yeast in a bowl and mix until well blended
- mix the water and liquid smoke together. you are going to have to use your fingertips and do this quickly, as it firms up. Your goal is to press it flat on a plate, and keep your finger print impressions in the mixture. If you want to add maple syrup, add a tbsp to the liquid mix. Also if you like smoky flavor a lot, you can double up. set aside for 30 minutes.
lightly sprinkle the tortillas with water and heat on both sides in a clean frying pan. cover and set aside.
Drain and rinse the soaked cashews and add to high speed blender.
Add 1/2 the water and nutritional yeast to the blender and blend on high. Gradually add the rest of the water until you get the consistency you like.
Make sure to scrape. down the sides with a spatula half way through. Place in a container and set aside.
In an open tortilla, spread cheese, spoon eggs on top of cheese, and add one slice of vegan bacon. roll into a burrito and place in a tight fitting glass serving tray. serve with fried potatoes, salsa, guacamole, and hot sauce! enjoy!