I got my copy of Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin Pancakes
First, I ate them this way:
Then I decided to make a breakfast sandwich, à la Egg McMuffin. I used the Tufu Benny recipe for the “egg,” and then a slice of vegan ham and a slice of Tofutti Cheese. Of course, the cheese was so melty the edge fell off, but I was too hungry to fix it up and make it look all pretty again.
After cutting out the tofu into circles, I used the leftover tofu in the tofu marinade for tofu scramble. I really liked it. And I learned why my tofu scramble never tastes egg-y enough, even though I use black salt: I don’t use nearly enough. See, the cookbook was an awesome investment!
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