Saturday, February 8, 2014

foodie friday : vegan brunch

DitL: Friday, January 31
...on a Saturday. Sorry about that! We've been busy around here lately between work and school, so this post is a tad belated. I hope we can make it up to you, though. This is a look at last weekend's at-home vegan brunch.

DitL: Friday, January 31
DitL: Friday, January 31
First things first, coffee. We put up our Keurig months ago and haven't touched it since, thanks to our french press. It was a gift from my grandmother several years ago, and it's still going strong. We use only local, freshly roasted coffee beans, usually from Bold Bean Coffee Roasters in Jacksonville. All of their coffee is single origin and treated with care.

DitL: Friday, January 31
DitL: Friday, January 31

Next up is our main course: tofu scramble and roasted potatoes.

DitL: Friday, January 31

We scrubbed, then chopped the potatoes into bite size pieces with the skin still on. I tossed them in coconut oil with salt, pepper, Old Bay, paprika, and a bit of cayenne before roasting them in the oven at 400 degrees until they were crispy, at least half an hour.

DitL: Friday, January 31
DitL: Friday, January 31
Next comes the veggies and tofu. It's important to press the excess water from the tofu, so I set up a simple contraption using two plates, paper towels, and a heavy container. Let it press while chopping all the veggies.

DitL: Friday, January 31
DitL: Friday, January 31
Begin sauteing the veggies in a little more coconut oil, then crumble the tofu in a bowl using a fork. You're looking for scrambled-egg sized crumbles. I also added some fresh parsley to the veggies at this point.
When the veggies are sauted, toss in the tofu, a little water, and some curry powder (start out with one tablespoon and add more from there--we love curry powder!), salt, and pepper. All of the tofu should have a yellow hue. Once it's heated through, you're done!

DitL: Friday, January 31
DitL: Friday, January 31
What's your favorite brunch food?

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