A good friend introduced me to the Brichwood Cafe in Minneapolis a few months back and while drooling over their selections of organic and local fare I saw a pumpkin tofu scramble on there breakfast menu and although I never got the chance to try it (since it was a breakfast item and we were there for lunch) it's been on my mind for months... no really, months
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| 3 Seed Spread Sandwich from Birchwood. No lie, the flavors were outstanding! |
I don't think I need to explain just how much I love pumpkin, tofu or breakfast. And the combination of those three things seem like... woah! So after a little research, combining recipes (from AsrtoNOMZ, 500 Vegan Recipes) and adding my own touch of course. I have come up with my own take on a Pumpkin Tofu Scramble :)
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| Not to mention help from these guys... thanks buds |
Punkin' Fu Scramble: (serves 4 - 8, recipe adapted from AstroNOMZ and the book 500 Vegan Recipes)
The Spice Mix:
- 1t sage
- 1t thyme
- 1/4t nutmeg
- 1/4t allspice
- 1/2t cinnamon
- 1/2t oregano
- 1/2t garlic
- 1/2t smoked paprika
- 1t salt (I used saffron salt, just cause)
- 1/4c nutritional yeast
- Optional: a touch of tumeric (for good measure)
- pepper to taste
The Rest:
- 1T oil
- 1 onion, diced
- 1 package extra firm tofu, drained, pressed and crumbled
- 1 big handful of chard (or any other green that works well being sauteed. Kale, spinach, collards... use what you got)
- 1/2c beans
- 1 can pumpkin puree (NOT Pumpkin Pie Mix!!)
Heat oil in a cast iron skillet (or regular skillet) over medium-low to medium heat add onions and saute until starting to darken in color (brown) and soften, 8 - 10 minutes, add tofu crumbles and cook an additional 5 minutes. Stirring occasionally.
Mix spice mixture in thoroughly. then add greens and beans and cook until greens wilt. Add puree and cook 2 minutes longer or until heated through.
Check out this song by William Elliot Whitmore, I love that haunting bayou southern kind of sound. And of course enjoy your breakfast :)
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