Savory Breakfast Bake

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I woke this morning dreaming of the perfect breakfast combination in one dish: Tasty tofu scramble, smoky tempeh bacon, sautéed mushrooms, spinach and melted cheez on top of a fresh layer of sweet, moist cornbread.

I think I nailed it with this recipe. Delicious and filling–this is a great dish for a lazy Sunday brunch and the leftovers freeze well for reheating on a busy weekday.

Savory Breakfast Bake

Ingredients

Tofu Scramble:

(recipe courtesy http://www.ppk.com)

14 ounce pkg. extra-firm tofu, drained and crumbled

3 cloves garlic, minced

2 tsp. Olive oil

2 tsp. Cumin

1 tsp. Dried thyme

1/2 tsp. Turmeric

1 tsp. Salt

3 tbsp. water

1/4 cup Nutritional yeast

Freshly ground black pepper

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Cornbread Layer

¾ cup Soy milk
1 cup Whole wheat pastry flour
1 cup Corn meal
2 tbsp. Masa Harina
½ cup Apple sauce
1/4 cup Maple Syrup
½ cup Earth Balance margarine, softened
¼ tsp. Salt
1 tsp. Baking powder
dash Baking soda
2 tbsp. Nutritional yeast

Topping

4 Slices Tempeh bacon, browned and chopped

8 ounces Cremini mushrooms, sliced

Large handful fresh Spinach

1/4 cup vegan cheese shreds

2 Scallions, thinly sliced

mise

Method:

Preheat oven to 375 degrees. Lightly oil a 9 x 13 baking dish. Make the tofu scramble. Saute the garlic in olive oil until fragrant, but not browned. Add the crumbled tofu and sauté for about 7 minutes, stirring frequently, until lightly browned, if possible. Lower heat and combine the turmeric, cumin, thyme, salt and water in a small dish. Add to the pan and stir until well coated and water is absorbed. Off the heat, sprinkle nutritional yeast evenly over tofu and stir well, allowing to coat and be absorbed. Season with fresh ground black pepper.

tofu

Saute mushrooms until tender and add spinach until slightly wilted.

spinach

Meanwhile, set up the cornbread layer.

mix

Mix together dry ingredients in a large bowl. Incorporate softened margarine into dry ingredients until mixture is crumbly, as in making biscuits. Mix wet ingredients well in a separate bowl, then add to dry ingredients. Fold mixture together well but gently, careful not to over mix.

Spread cornbread layer evenly over bottom of prepared baking dish. Top with tofu scramble, mushrooms and spinach. Sprinkle with cheese and scallions. Bake about 25 minutes, until cornbread is puffy and lightly browned, edges pulling away slightly from dish.

baked

Cool in pan about 10 minutes and cut into squares.

Serves 8

Blueberry Pancakes Stuffed with Tofu Scramble and Tempeh Chorizo

This was a dinner idea that popped into my head during the cool down phase of my workout tonight. Yes, I was really hungry!

It got me thinking…how I really enjoy tofu in its many forms, today more than ever. Tofu has this chameleon-like quality that lends itself so well to so many applications.

The thing about tofu–I never really appreciated it until I quit eating meat. Not until my palate adjusted to a level of sensitivity where it could pick up on subtle flavors and textures did I truly begin to enjoy what has become a staple in my menus.

This recipe begins a short series I will call “Turning on to Tofu”. I will be sharing over the coming posts, some of my favorite uses for this versatile food.

For the above recipe, I took a lovely homemade vegan blueberry pancake ( I always keep a few in the freezer), warmed it in the microwave and rolled it out with a rolling pin to flatten it a bit. I scooped in a good portion of fresh scrambled tofu (Post Punk Kitchen’s recipe) and a spoonful of tempeh chorizo (recipe from Sexy Vegan).

I rolled it up like a burrito and served it with a little real maple syrup. It was delicious!