Once again it's been a while since I posted! I miss blogging but our lives are so much fuller now that we are homeschooling. Enjoy these delish and easy recipes!
a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgmrfKTbT0_Br5lKKB2ILOdvDYVlPJDUbRPH2T7iTYuWx1Ls-J2olFS2FPYV4tksrvfj0Rv32xXT6uctJpHe9YlQJ_9kTByrxFjoUO1yaWLADFA899kMrtYD6SgTu3xZF11LiTjJFgUU/s1600/tofuscramble.jpg">
I haven't made too many tofu scrambles that I am just crazy about but this one was super yummy. I have recently tried Gimme Lean sausage and I have to say it is fabulous! I love both the sausage and the ground "beef" style - such a great product. This scramble was a complete success and super easy too.
Tofu Scramble
4 med size potatoes, peeled, diced
1 package extra firm silken tofu, drained, crumbled (you could use regular tofu but I didn't have any and I think it has a stronger taste too)
1/2 package Gimme Lean sausage, crumbled (or other vegan sausage)
canola oil
black salt
pepper
Heat canola oil in skillet - enough to barely cover bottom of pan. Add potatoes and cook for about 10 minutes. Add tofu and sausage and cook until all ingredients are browned. Sprinkle with black pepper and black salt - I just sprinkled these on without measuring. Black salt has a distinct and strong flavor that resembles the sulfur taste of eggs so don't use too much. It really did give a nice "eggy" flavor to this scramble. Serve
ZThis soup was very yummy - perfect chicken soup substitute. I used Reames egg-free noodles which make the best soup I think! This is the perfect soup to have around when you are down with a cold!Recipe can be found in the Happy Herbivore cookbook.
Once again this recipe for vegan biscuits and sausage gravy was made with Gimme Lean sausage. These were so good - the best I have made.
Biscuits
2 cups flour
1 t salt
1 T baking powder
5 T vegan butter
3/4 cup unsweetened soy milk
Combine dry ingredients. Mix. Cut in butter. Add milk until dough forms. Do not knead. Pat into circle and cut biscuits - I usually make it thick enough to make about 8 biscuits. Bake at 400 for about 10-12 min.
Gravy (adapted from Vegan Diner)
1/2 package Gimme Lean sausage, crumbled
1/4 cup flour
3 T nutritional yeast
2 cups unsweetened soy milk
1/4 t granulated onion
1 t salt
1 t black pepper
2 T vegan butter
Brown sausage in skillet in a lightly oiled pan. Remove sausage and set aside. Add vegan butter until melted. Add 2 T milk. Whisk in flour until paste forms. Slowly add remaining milk, constantly whisking until smooth and thick. Add spices. Add sausage. Serve over biscuits.
I bought this Nasoya Super Firm Sprouted Tofu from Whole Foods last week - I had never tried it but got a super great deal on it. It is soooo yummy. I is very firm - more like the consistency of pressed tofu. In fact, I didn't even press it. 
I dusted slices of tofu with a mixture of nutritional yeast, black salt, and fresh cracked pepper. then I pan seared it in a couple teaspoons of canola until browned and a tad crispy on both sides. Next, I cooked some sliced Gimme Lean Sausage and cooked it in a skillet lightly coated with canola until browned on both sides.
I lightly spread some vegan butter on sliced Italian bread and toasted it on one side in a hot skillet. I topped the bread with tofu and sausage slices and topped with another slice of bread. I served this taste delight with some homemade vegan hollandaise (a combo of tofu mayo, veganaise, mustard and lemon juice)for light dipping.
