Thursday, 29 March 2012
It was barely over a month ago when I first stumbled upon Sol Cuisine veggie burgers, and I've enjoyed trying many more of their products since. You may have seen my review of their black bean patties in my Easiest Super Bowl Dip Recipe Ever post.
One of the products from Sol that I was really excited to try was their breakfast patties, which are vegan and gluten free. Although I've been known to use vegan breakfast sausage in non-breakfast foods before, I kept it traditional this time with a classic tofu scramble.
Since the breakfast patties come frozen, I started by defrosting them in the oven at 350 degrees. While I was doing that, I sauteed some diced onion and red bell pepper in a bit of oil with salt and pepper. In a few minutes, the sausage patties were no longer frozen and I added them to the oiled pan with the onions and bell peppers. As the breakfast patties began to cook, I broke them apart with a wooden spoon into chunks of an appropriate size for tofu scramble.
I like my tofu scrambles not super scrambled, so I first hack up the block with a knife fresh out of the tofu press and then haphazardly mash it with a potato masher. I used three breakfast patties for a full block of tofu, which was a proportion that I'd recommend.
Most people make their tofu scramble with tumeric for color, but I don't buy tumeric because the ONLY thing I would use it for is to color scrambles, and I find that to be a waste. Instead, my scrambles get their color from a combination of my favorite scramble spices:
- Nutritional yeast
- Garlic powder
- Curry powder (just a pinch... my secret ingredient in many recipes and perfect for coloring the scramble)
- Cayenne powder
The breakfast patties worked perfectly in place of sausage in this scramble, with that nice peppery kick that all good breakfast "meats" have, and the texture was excellent also. I usually mix soyrizo or some other faux breakfast meat into my scrambles, and Sol Cuisine's Breakfast Patties will be my new go-to when it's scramble time.
This post is contributed from the Vegan Vagrant!