I wanted to recreate a big breakfast experience for us both on a Sunday morning and with just a few simple ingredients we got our cravings covered. Using organic tempeh from Supernature $12.55/packet, I made a smoking hot bbq style tempeh steak within a couple of minutes. Luke and Shanel from Hungry Ang Mo gifted us with a bottle of liquid smoke they bought online and it gave the tempeh steak an instant bbq touch, you have to try it to believe it!
2 small tempeh steaks (if your burger bun is as small as ours)
2 tablespoons of maple syrup
2 tablespoons of soya sauce
1 tablespoon of olive oil
Add olive oil and heat up tempeh. Pour in maple syrup and soy sauce and let it cook till they are evenly browned on all edges.
Pour 2 drops of liquid smoke onto the tempeh steak for smoky touch!
I also pre-made vegan coleslaw and it lasted us for 2 and a half days.
- 1/3 cup vegan egg-free mayonnaise (Vegenaise $20 from supernature)
- 3 tbsp white vinegar
- 1 tbsp sugar (optional)
- 2 tbsp soy milk
- dash salt and pepper
- 1 head green cabbage, sliced
- 3 carrots, grated
Whisk together the vegan mayonnaise, vinegar, sugar soy milk and salt and pepper until smooth.Add the carrots and cabbage and gently toss to combine.Allow to chill in the refrigerator for at least two hours before serving.
Basic Scrambled Tofu
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water (I did not add water)
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained (I used two)
1/4 cup nutritional yeast (I did not add this)
Fresh black pepper to taste
First stir the spice blend together in a small cup. Add water and mix. Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
You can include these additions to your scramble by themselves or in combination with one another.
I used a mini bun bread I found at swiss bakery, sliced them into two and placed them in the oven for 5 minutes at 180c to warm up. Next I stacked avocado slices, tomato slices and plated them. The final steps was adding warmed baked beans from a can, a portion of coleslaw and scrambled tofu! It was delicious and satisfied our cravings for a big breakfast meal:) I had some leftover and used the ingredients for an easy tortilla burrito wrap sandwich for lunch the next day too.