There's two components to this one: the tofu scramble, and the rice & bean 'sausage' patties. The tofu scramble is probably my most used breakfast recipe, while the patties I most often make a meat substitute for dinner or lunch. Taken together though, they're a good hearty start to the day, when you need something just a little bit extra.
Part 1: Tofu Scramble
Ingredients
1 brick of extra firm tofu (either diced into 1/2" cubes, or crumbledlazily rustically)
handful of button or cremini mushrooms, sliced
2 generous handfuls of baby spinach
1 clove of garlic, minced
curry powder, to taste (I like a lot. Like, A LOT. So go with what you prefer).
Salt and pepper.
Instructions:
Heat a pan to medium heat. Add a drizzle of oil to keep tofu from sticking (unless you're using a non-stick pan, in which case, you're all set!), and add sliced mushrooms to the pan. Saute for a few minutes until they start to soften, then add your tofu. Once tofu begins to brown, sprinkle in curry powder, to taste (I use about a tbsp, but I REALLY love curry. This is probably too strong for most people). Add your minced garlic, and stir regularly to keep things from browning only on one side. Once it's nicely golden brown (and, if you're like me, slightly crispy on the edges), add your spinach, one handful at a time, stirring often. Once the spinach wilts, it's ready to eat!
Variations: I often add some onions to this (caramelized onions are AMAZING in this), or substitute the spinach for kale. I use whatever green I have on hand.
Part 2: Bean and Rice 'Sausage' patties
Like I said above, some variation of these are a pretty regular main in our house. Once you get the basic technique down, you can use the 'meat' for making vegan 'meat'loaf, for burgers, for 'meat'balls... you name it, really. I'll give a couple of flavour variations at the end of the recipe.
Ingredients:
2 cups of cooked brown rice
1 can of black beans
1/2 cup of sauteed mushrooms
1/2 an onion, sauteed until golden
1/2 a bell pepper, either roasted or sauteed until soft
1 1/2 tsp of tamari
a good squirt (maybe a tbsp?) of mustard
1 tsp of sage
1 tsp of thyme
Instructions
Using a food processor, wazz your rice until it is roughly chopped, but not gluey. You don't want it totally pureed, just chopped up. Remove from processor, and put into a bowl. Add the remaining ingredients to your food processor, and blend until well chopped and combined. Again, you want a little texture, but there shouldn't be any big pieces of vegetables left.
Add the veg mix to the rice, and mix with a spoon to combine. Test your 'meat' mixture to make sure your seasoning is good, and add more herbs or salt/pepper to taste.
Form into patties by hand (wet your hands lightly before handling, to keep mixture from sticking to your hands), and place on a parchment lined cookie sheet.
Bake in a 425 oven for about 20 minutes, flipping halfway through.
Variations:
Omit the sage and thyme, and instead add a whole sauteed onion, a tbsp balsamic vinegar, a spoonful of tomato paste or a good squirt of ketchup, and a handful of bread crumbs. Form into a loaf, for a 'meat'loaf.
Use the same mixture as the 'meat'loaf to make burgers, and either fry, grill, or bake in the oven.
Omit the sage and thyme, and substitute for 2 tsp each of oregano and basil. Increase the roasted peppers to double. After forming into patties, freeze for 30 minutes so that patties maintain their shape. Dip into beaten egg (if not vegan), egg substitute or soy milk, then into bread crumbs or panko. Fry in a frying pan with some olive oil, until golden brown.
Part 1: Tofu Scramble
Ingredients
1 brick of extra firm tofu (either diced into 1/2" cubes, or crumbled
handful of button or cremini mushrooms, sliced
2 generous handfuls of baby spinach
1 clove of garlic, minced
curry powder, to taste (I like a lot. Like, A LOT. So go with what you prefer).
Salt and pepper.
Instructions:Heat a pan to medium heat. Add a drizzle of oil to keep tofu from sticking (unless you're using a non-stick pan, in which case, you're all set!), and add sliced mushrooms to the pan. Saute for a few minutes until they start to soften, then add your tofu. Once tofu begins to brown, sprinkle in curry powder, to taste (I use about a tbsp, but I REALLY love curry. This is probably too strong for most people). Add your minced garlic, and stir regularly to keep things from browning only on one side. Once it's nicely golden brown (and, if you're like me, slightly crispy on the edges), add your spinach, one handful at a time, stirring often. Once the spinach wilts, it's ready to eat!
Variations: I often add some onions to this (caramelized onions are AMAZING in this), or substitute the spinach for kale. I use whatever green I have on hand.
Part 2: Bean and Rice 'Sausage' patties
Like I said above, some variation of these are a pretty regular main in our house. Once you get the basic technique down, you can use the 'meat' for making vegan 'meat'loaf, for burgers, for 'meat'balls... you name it, really. I'll give a couple of flavour variations at the end of the recipe.
Ingredients:
2 cups of cooked brown rice
1 can of black beans
1/2 cup of sauteed mushrooms
1/2 an onion, sauteed until golden
1/2 a bell pepper, either roasted or sauteed until soft
1 1/2 tsp of tamari
a good squirt (maybe a tbsp?) of mustard
1 tsp of sage
1 tsp of thyme
Instructions
Using a food processor, wazz your rice until it is roughly chopped, but not gluey. You don't want it totally pureed, just chopped up. Remove from processor, and put into a bowl. Add the remaining ingredients to your food processor, and blend until well chopped and combined. Again, you want a little texture, but there shouldn't be any big pieces of vegetables left.
Add the veg mix to the rice, and mix with a spoon to combine. Test your 'meat' mixture to make sure your seasoning is good, and add more herbs or salt/pepper to taste.
Form into patties by hand (wet your hands lightly before handling, to keep mixture from sticking to your hands), and place on a parchment lined cookie sheet.
Bake in a 425 oven for about 20 minutes, flipping halfway through.
Variations:
Omit the sage and thyme, and instead add a whole sauteed onion, a tbsp balsamic vinegar, a spoonful of tomato paste or a good squirt of ketchup, and a handful of bread crumbs. Form into a loaf, for a 'meat'loaf.
Use the same mixture as the 'meat'loaf to make burgers, and either fry, grill, or bake in the oven.
Omit the sage and thyme, and substitute for 2 tsp each of oregano and basil. Increase the roasted peppers to double. After forming into patties, freeze for 30 minutes so that patties maintain their shape. Dip into beaten egg (if not vegan), egg substitute or soy milk, then into bread crumbs or panko. Fry in a frying pan with some olive oil, until golden brown.
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