I haven't been inspired to blog much lately, mostly because we've been super busy, and posting little blurbs and pics on facebook is much lazier than posting on here :)
Today's breakfast was quite epic, so I thought I'd share with the blogosphere. Yesterday was the hubby's birthday (we were up late celebrating...) so when we woke up, we were in great need of a big satisfying breakfast. In our pre-vegan days, we would be off to Miss Albany diner on mornings like this. But as vegans in Schenectady, NY, we need to fend for ourselves when it comes to diner-y food.
The menu for our diner breakfast: hash browned potatoes, spicy tofu scramble, guacamole and EB slathered toast :) AND COFFEE!
We started the hash browned potatoes first. I used Adirondack Red potatoes from the Greenmarket. They aren't sweet like sweet potatoes, but have pretty red flesh all the way through. They are quite delicious and cook up a cool dark red/brown color.
for the potatoes:
-2 big potatoes (Adirondack Red for us)
-1/2 onion
-peanut oil
-paprika, s&p
-1 clove garlic
-cut up the potatoes REALLY small so that they don't take forever to cook.
-we started with some oil in a cast-iron skillet over med-high heat. cooked the onion a lil, then added the potatoes and spices (to taste).
-don't stir the potatoes around too much, and you'll get a nice crisp on the potatoes. stir every five minutes or so until they start to be nice and brown
-i think ours took around 2o minutes until i was satisfied. once i turned i heat off, i added the clove of garlic (minced or pressed), then stirred it around.
While this was cooking we got our tofu scramble ready. Tofu scramble only usually takes about 10 minutes to cook... so we overlapped our cooking times.
for the scramble:
-1/2 block extra firm tofu
-onion powder
-garlic powder
-turmeric
-s&p
-1/4 onion, chopped
-2 marinated hot peppers, chopped (we used some leftover peppers that were from the bulk olive bar at the grocery store, use whatever is on hand)
-handful cherry tomatoes, chopped
-2 carrots (we used purple carrots), shredded
-nutritional yeast
-vegan cheese
-in a small bowl, crumble tofu and season up with some with onion powder, garlic powder, salt, pepper, and turmeric. i don't really measure, but i am usually pretty conservative with the turmeric (only 1/2 tsp would be enough). stir this mixture around and set to the side.
-in a small frying pan over med heat, add a lil oil, and cook the onion a bit. once onion starts to cook, add in veggies (hot peppers, tomatoes, or anything you want). cook this for a minute then add in tofu mixture, cook this around until bright yellow and it starts to firm up (7-8 min)
-once it looks like firm scrambled eggs, stir in shredded carrot and a handful of nutritional yeast, it should be sticky and almost cheesy.
-we topped ours with some shredded vegan cheese (FYH monterey jack). i put it on top, turned the heat off and put a lid on the pan. the "cheese" was melty in about a minute.
The scramble came out super spicy, so we ate it with some guacamole :) We both gobbled up our breakfast and while we ate, talked about how cool it would be to own a vegan diner of our own some day...
