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.
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
- 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: