• August 18th, 2008quarrygirlbreakfast, field roast, products, recipes, tofutti

    who has time to cook breakfast during the week? we sure don’t. and since we don’t want to be forced into skipping it entirely or microwaving a frozen boca burger each morning, we make one huge tofu scramble on sunday, and eat it all week long. this week’s tofu scramble was (and still is, there’s so much of it!) awesome. probably because we based it on the kick-ass ppk recipe for scrambled tofu.

    scrambled tofu (adapted from the ppk recipe!) with field roast sausages, tomatoes and sour supreme.

    scrambled tofu (adapted from the ppk recipe!) with field roast sausages, tomatoes and sour supreme.

    now i’ve eaten a lot (and i mean a lot!) of tofu scrambles in my time, and this was actually one of the best. i make them constantly at home, either with mix out of a box, using recipes online, or simply by throwing everything from my cupboard and fridge into a pan with some tofu…and this was the first one that can hold its own with breakfast from my favorite restaurants. the tofu was spot on, firm and not mulchy at all, and the spices were blended perfectly, enhancing but not overpowering. 

    each morning the scrambly mixture just needs to be spooned out and microwaved for 1 minute to be the perfect breakfast again and again. we also cut up some fresh tomatoes each morning and split a chipotle field roast sausage, both fresh off the grill. and of course i cover mine with the hottest of hot sauces and garnish it with a goop of sour supreme every time, i just can’t help it. 

    all hail the ppk—they rule and so does this scramble. it has been a great sunday and monday breakfast so far, so i know it will help get me out of bed and get me through the rest of the week.

    adapted ingredients and more after the jump.
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  • ahhh…sunday morning breakfast. what better way to begin the end of the weekend than with a stomach full of homemade vegan food?

    fantastic frittata: quarrygirl.com’s veganized version of the monterey frittata

    i REALLY love a leisurely sunday breakfast. 3 cups of coffee and a calorific vegan feast sounds like the perfect way to prolong the agony of the forthcoming week. but in a world where most restaurants are packed on sunday mornings and/or pride themselves on the fact they shovel heaping piles of eggs onto peoples’ plates, it’s hard for me to get morning meal satisfaction on the day it matters most. 

    this week, i found solace in this amazing recipe…located right under my nose, in the back of my cupboard, on the back of a tofu scrambler box. all it needed was to be veganized…
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