First Post: a Fancy Vegan Sunday Brunch

A couple of friends came over for brunch today. Since it's strawberry season and my mom just gave me 4 pints of strawberries, I wanted to use them in the brunch and decided to make coconut french toast with strawberry sauce, accompanied by some scrambled tofu. Yum!


Unforunately it didn't occur to me to take pictures (this blogging thing is new to me) until people started getting seconds, so the pictures aren't as pretty as they could be. Oh well. The french toast was topped with the strawberry sauce (made from strawberries blended with some maple syrup), sliced strawberries, and toasted shredded coconut. So tasty. I made the coconut french toast by modifying a regular french toast recipe I already had, but I wasn't completely happy with it. I will try to make it better, and when I do, I shall post the recipe (along with some better pictures).

The scrambled tofu recipe, however, is my own creation. I have made it many times and can post with confidence. Here it is:


Angela's Scrambled Tofu with Mushrooms and Spinach

1 block (approx 16 oz.) firm or extra-firm tofu
1 small onion, diced
2 cloves of garlic, minced
1 cup of mushrooms, sliced
1 tbsp olive oil
1/4 tsp* red pepper flakes
1/2 tsp* turmeric
1/2 tsp* paprika
2 tsp* cumin
1/2 tsp* curry powder (optional)
1/2 tsp salt, or 1 tbsp braggs
1 tomato, chopped
1/2 to 1 cup of baby spinach or chopped spinach
salt & pepper, to taste

*I usually don't use measurements, so these are just approximations - add a bit less than these amounts at first, maybe, and then judge by looking/tasting and adjusting accordingly

In a frying pan on medium heat, saute the onions in the olive oil for about 2 minutes. Add the garlic and mushrooms, cooking until the onions are translucent and the mushrooms soft (about 4 minutes). Crumble the tofu (for the best texture, I squeeze it through my fist) and add it to the pan, followed by the spices, salt and tomato. Stir. Turn up the heat and cook until most of the liquid is gone, stirring occasionally. Add the spinach and cook for a couple of minutes, then season with salt and pepper, and eat - but let it cool down a bit first!
Serves 4


I went to the (fairly) new Asian grocery near my apartment last week and was very excited to discover that they sell tofu by the bucket for $2.30! Before that, I was biking 40 minutes every couple of weeks to this other Asian grocery to get buckets of tofu because it was the only place I knew of that sold them. Yay buckets of tofu at the Asian grocery! They are so cheap and fresh and good (not organic, but I can't usually afford that). I read about them in the tofu section of the Cooking by Kittee website (awesome website!). Anyway, the point of this rant is that I used this tofu to make the scrambled tofu today.