Last week I made a great pick-me-up soup because I was feeling a little run down. Little did I know I had the flu! Trust me, a week on a liquid diet left me craving something BIG! Which brings me to this week’s Meat-Free Monday Challenge. I finally got my appetite back and this was exactly what I needed. This scramble is spicy, sweet, salty, filling, and yummy. I only wish I had made more! Impress your guests or hosts with this amazing animal friendly breakfast/brunch flavor-packed powerhouse.

Photo Credit: Megan Cross

First thing’s first, I didn’t do the best job of plating, but can you blame me? I was starving! For this recipe I used store bought soyrizo. I literally cut the package open, heated it up in the skillet and served it. I have yet to make my own, but I’m thinking a little tofu, oil and spices wrapped in plastic wrap might do the trick? Let me know if any of you have made your own soyrizo. I’d love to try some of your recipes!

To make the scramble look like eggs, I used the dry fry technique and turmeric for the yellow color. What really gives this dish a restaurant quality taste is the white wine and fennel seeds. Vegan wine is hard to come by, but I’m definitely seeing it more often. Wines aren’t vegan because eggs are used to filter the wine. Typically vegan wines will be a little cloudy.

Fennel Tofu Scramble Fried Potato

  • 1 lbs. extra-firm tofu
  • 1 t. fennel seeds
  • 1 T. vegan butter
  • 2 shallots, sliced,
  • 2 clove garlic, minced
  • 1 t. tamari OR soy sauce
  • 1/2 t. smoked paprika
  • 3/4 t. turmeric
  • 1 T. white wine
With your fingers, crumble tofu into a nonstick skillet on low heat. Press tofu with a spatula to release moisture and eventually brown. Meanwhile in another nonstick pan, pan toast the fennel seeds for about 3 minutes. They will start to pop when they are hot, then add butter, shallots and garlic. Cook just a few minutes until fragrant then toss in the tofu. Cook for about 2 minutes before adding tamari, turmeric, and paprika to cook until well combined (about five minutes). Add the white wine and scrape any stuck bits. Garnish with fresh tomatoes or avocado. Enjoy!
Fried Potatoes
  • 4 medium yellow potatoes, 1/2 in. dice
  • 2-3 T. safflower oil
  • Creole Seasoning, OR salt and pepper

Heat oil in a non-stick pan and toss in potatoes. Stir to coat with oil. Potatoes take about 20 minutes to cook. I like to use the least amount of oil possible and add more if the potatoes become too dry. Also, try not to stir them too often as this will give them time to brown and crisp up. Add seasoning and serve with your favorite dipping sauce like curry ketchup!

More Megan’s Meat-Free Monday Recipes:

 Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

 Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl

 

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