Breakfast Tofu Stacker

This is a delicious breakfast stacker perfect of a chilly winter day. It is hearty, full of flavor and can be easily adapted for anything that you have in your fridge. Depending on how hearty of a breakfast you want it can make 3+ servings.

Here's what you need

• 1 teaspoon coconut oil
• 4 cloves of garlic - sliced
• 1 medium sweet potato
• 1 package firm tofu - cubed
• 1 can black beans - drained and rinsed
• 1/4 cup Daiya Cheddar Cheese
• 2 tablespoons vegan mayonnaise
• 1/4 cup nutritional yeast flakes
• 1/2 teaspoon curry powder
• 1/2 teaspoon chipotle powder
• 6 corn tortillas
• Tortilla chip crumbs (if desired)

Here's what to do

1. Scrub down your sweet potato really well, if you want to peel it you can but we leave the skin on. Using a mandolin, slice your sweet potato nice and thin, if you'd like a chunkier sweet potato you can just cube the sweet potato instead. Once fully sliced take about 10 slices at a time and stack them on top of each other, cut 1/4 inch strips in one direction and rotate 90 degrees to cut small squares.
2. Heat a pan over medium heat and add coconut oil. Once slightly warmed add the garlic, and stir. Once slightly caramelized add the sweet potatoes and cook until tender.
3. Add tofu to the pan and cook until it is fully heated through. Finally, add the beans and stir occasionally until the beans are warmed through.
4. Transfer the contents of the pan to a large bowl. Stir in the Daiya cheese until melted. Then, Add the vegan mayonnaise, yeast flakes, curry powder and chipotle powder. Stir to combine.
5. Warm the corn tortillas either in a dry pan on medium heat
6. Place one tortilla on a plate, and add a generous scoop of the tofu mixture. Add another tortilla and then a slightly smaller generous scoop of tofu. If desired, sprinkle on a few crumbs from some tortilla chips.

The filling for this dish is so versatile and delicious. You can easily use this inside of a burrito, tacos, or chill it and use it similar to a tuna/chicken salad for sandwiches. While still warm, mixing in some spinach would be a delicious addition. And, since it is the start of a new year and many people are juicing you can save your juice pulp in the freezer to add to recipes like this one. Some celery, carrot and/or kale pulp would as some nice flavor and additional fiber. Enjoy.

TVP "Sausage" Milk Gravy

I remember in 5^th, before I was a vegetarian, being on vacation with my parents and grand parents in Colorado. For breakfast we had homemade sausage gravy on top of biscuits. There’s not much more exciting in the morning than fresh warm biscuits right out of the oven. To then slather that with creamy sausage deliciousness is then even better. I remember those breakfasts as being some of the most delicious and recreating a vegan version to enjoy with Nicole is even better.

Using her biscuits and some TVP mixed into milk gravy is the makings of a great breakfast on a shared day off. This gravy is a little heartier as the TVP soaks up some of the milk, so if you wish to have creamier runny gravy you could use half as much TVP. This version we found to be nice for a cold winter morning.

• 1 heaping cup textured vegetable protein (TVP)
• 1 tablespoon Italian seasoning
• ½ tablespoon dill
• ¼ teaspoon black pepper
• 1 cup boiling water
• 1 tablespoon vegan butter
• 1 tablespoon flour
• 2 cups almond milk

1. Bring water to a boil.
2. In a small bowl combine TVP, Italian seasoning, dill, and black pepper.
3. Add 1 cup of boiling water and stir to combine. Set aside to absorb water.
4. Add butter to a pan or wide pot on medium heat.
5. Once butter is melted, whisk in flour and continue mixing for about one minute letting the flour and butter combination toast.
6. Add milk and continue whisking. Increase the heat to bring the mixture to a boil constantly whisking.
7. Reduce heat to medium and allow to simmer 5 minutes whisking occasionally.
8. Add TVP and mix to combine.

Pancakes Topped with Bacon and Daiya Cheese

One of our favorite vegan cookbook authors is Isa Chandra Moskowitz. For our breakfast this morning we used her pancake recipe from Vegan Brunch as the starting point. If you have your own favorite pancake recipe you can certainly use that instead (but why not just use this delicious recipe).

Sweet pancakes are tasty. We enjoy chocolate chip pancakes just as much as the next person. We especially enjoy pumpkin chocolate chip pancakes or waffles. Sometimes breakfast just needs to be a little more flavorful and a little less sweet.

We were in the mood for something cheesy this morning. Usually when that mood strikes we will make a tofu scramble or mixed veggie wrap. Today we decided savory pancakes were the way to go. We still had some vegan bacon left from our seitan last night, so why not have some of that too. On the side? Not this time; this time we made cheesy bacon pancakes. And they were great! To make them, you'll need:

• One completed pancake recipe in a mixing bowl
• 8 slices of vegan bacon
• 1/4 package of Daiya wedge style Havarti cheese
• 2 tablespoons minced garlic

1. Put together your pancake recipe of choice and leave in the mixing bowl. Add the 2 tablespoons of minced garlic and stir to combine.
2. Heat up a skillet on medium heat.
3. Dice up bacon slices and cheese. Portion into eight pancake applications (a little more or less depending on how many pancakes your recipe makes, we made eight pancakes).
4. Spray skillet with cooking spray or rub with oil/butter.
5. Spoon pancake mix into skillet and sprinkle bacon and Havarti on top of the pancake.
6. Flip the pancake over when you start to see bubbles forming in the center of the pancake.
7. Cook on the second side for about 2 minutes until golden brown.
8. Serve and enjoy delightful savory pancakes.


If you make these, we hope you enjoy them as much as we do. Let us know if you make something different And deliciously tasty, because we'd love to try it.