Tofu scrambles are great for any brunch party. Tofu scrambles are versatile, and they can be customized to any theme, season, or flavor pallet. Once you set the theme of your brunch party, you can very likely find a scramble that will compliment that theme. The best part about making a Tofu scramble for your brunch party is that they are simple to make! Here are a few recipe ideas of tofu scrambles that can help you get started planning your next brunch.
There are times when a cold breakfast just doesn’t cut it. There are days when you need something more substantial than a smoothie or a chia pudding to get you going. When the weather turns wet and cold, it is especially nice to have a warm meal to start your day with. We have collected 17 of our favorite hot breakfast recipes for you to try. We hope that you enjoy these offerings.
Breakfast has been called the most important meal of the day. It is the first thing that many of us do in the morning. When you have house guests or a brunch party, you are forced to get up early and cook, when you would rather get your beauty sleep. We have collected some recipes for vegan breakfast casseroles that you can make ahead of time. Hopefully, these recipes will make your morning and life easier.
Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.
Recipe and photos from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Reprinted by permission. more→
Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in protein, and even supply you with your healthy fermented food in the form of sauerkraut. If you’re feeding a small group and don’t feel like making individual sandwiches, this is a great choice. Double the recipe for a larger crowd. Great served with dill pickles and a colorful salad. more→
Here’s an easy and colorful side dish to accompany Asian noodle or tofu main dishes. This broccoli and baby corn stir-fry especially good with really fresh broccoli from the garden or farm stand. more→
Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.
Using prepared whole-grain pie crusts makes pot pies a snap to prepare. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky
A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don’t enjoy sweet breakfasts. That’s where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.
Though this doesn’t take long to make, it’s probably more than what you’d want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It’s a fantastic thing to make if you’re going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. more→
This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit.
When I made it again, I realized that there’s really no reason to bake it, as all the ingredients are cooked and ready, needing just a spin in the skillet to pull eveything together. However, if you’d like to make this more casserole-like, simply transfer to a small casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies — broccoli, broccoli rabe, greens, or green beans. more→
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. more→
This easy vegan broccoli quinoa casserole of made out of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky. more→