BRYANNA’S VEGAN BREAKFAST SOFT TACOS
For 1 serving:
4 oz. firm tofu (not silken), crumbled
1/2 T. Tofu Scrambler Mix
other additions of your choice (sautéed mushrooms, peppers, soy cheeze, soy bacon bits, soy chorizo , tofu sour crème [homemade, or Tofutti brand], etc.)
2/ 7 or 8” corn tortillas (how to heat )
good salsa (my recipe)
Scramble the tofu according to directions below. Mix with any additions you want. Heat tortillas. Pile on the tofu, top with salsa and eat out of hand.
**To heat the tortillas, If the tortillas are frozen, heat them between two microwaveable plates for about one minute and then flip the plates over and heat for another minute. You can soften thawed or fresh tortillas on a hot, dry pan or grill quickly just to soften, then wrap in a clean tea towel moistened with hot water and wrap that in foil and keep in the oven while you heat them all. Or bake, wrapped in a clean tea towel moistened with hot water and then wrapped in foil, in a 350°F oven for about 12 minutes
I have a microwave steamer (not insulated) from Tupperware that I use. Put a little hot water under the steamer tray. Wrap the (thawed) tortillas in a clean tea towel and place in steamer tray. Cover and microwave for about 2-3 minutes for 6 tortillas, maybe 4 minutes for 12 (you’ll have to experiment with your microwave). If you leave the tortillas in the steamer and wrapped, they will stay hot during the meal.
To keep warm, you can use a Tortillera/Tortilla Warmer (they are made of ceramic or plastic). Here is the thermally-insulated hard plastic one from a Canadian site, but they are all over the place:
http://www.goldaskitchen.com/merchant.ihtml?id=34&pid=4118&step=4
and here is the terra cotta one;
http://www.goldaskitchen.com/merchant.ihtml?pid=2423&step=4
There is also a silicone warmer/steamer that can go into the microwave and oven and can be used for tortillas:
http://www.bettycrocker.com/BettyStore/Store/ItemDetail.aspx?IdCode=P&Id=2457&Catalog=BettyCatalog&Mode=Newsletter
There is also an electric quesadilla maker with a tortilla warmer:
http://www.amazon.com/exec/obidos/tg/detail/-/B0000Y5WCW/103-9165443-5318239?v=glance
BRYANNA’S* DELICIOUS HOMEMADE TOFU SCRAMBLER MIX
1 c. nutritional yeast flakes
5 T. plus 1 tsp. onion powder
4 tsp. curry powder
4 tsp. salt
4 tsp. turmeric
4 tsp. ground cumin
Mix in a DRY blender. Store in a covered jar.
TO MAKE TOFU SCRAMBLERS:
Use 1/2 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.)
Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).
FOR ULTRA-CREAMY SCRAMBLERS: mix in 1 T. vegan mayonnaise (if you aren’t counting calories), or, a couple of T. of soymilk.
**You can add some chopped veggie “Canadian bacon” or “ham”, or veggie “bacon” chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture). You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like. IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.
BRYANNA’S VEGETARIAN "CHORIZO" (MEXICAN AND SPANISH SAUSAGE)
If you don’t want to make your own vegan “chorizo”, look for Soyrizo Meatless Soy Chorizo at your health food store or online at: http://www.melissas.com/catalog/index.cfm?info=no&product_ID=642
Here's the company webpage: http://www.nowcasting.com/~elburrito/soy.php?sub=soyrizo
Using the Yves Veggie "Ground Round" gives this the "coarse grind” feeling that I remember from eating chorizo in California when I was growing up. Great with scrambled tofu and you can use it in empanadas, too.
approx. 2 c. vegetarian “hamburger crumbles” (such as 1 pckg. Yves “Ground Round”)
6 oz. firm tofu, mashed
2-3 T. red wine vinegar (for Mexican-style)
OR 2 T. red wine vinegar PLUS 2 T. dry red wine or brandy (for Spanish-style)
2 T. soy sauce
2 T. cornmeal
Seasoning Mixture:
4 cloves garlic, crushed
1 T. paprika
1 T. pureed chile chipotle in adobado sauce or chile powder
1 tsp. onion powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. cinnamon
Mix everything together well with your hands. Form into patties or “links”. Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side. Chill, then wrap well and refrigerate for up to one week, or freeze. Use in Mexican and Spanish recipes “as is”, or brown in a little olive oil, if you wish.
BRYANNA'S HOMEMADE TOMATO SALSA Makes about 5 c.
In Canada, most of us don't get really ripe tomatoes in our gardens until at least August, and the fresh ones in the stores aren't always very tasty, so this is the salsa I make most of the year. Everyone agrees that it is so much better than the storebought kind! (The cilantro is optional because my family doesn't like it.) Our neighbors south of the border might find this recipe useful as a winter salsa, too.
If you have a food processor, this is a snap to make.
1 large onion
1 large green pepper, seeded
8 cloves garlic
1/4 c. drained pickled jalapeño peppers OR 2 or 3 fresh seeded hot green chilies OR canned chipotle chiles (1 T. pureed)
2 (28 oz.) cans diced tomatoes, very well-drained
1/4 c. tomato paste
2 T. lemon juice OR red wine vinegar
1-2 tsp. salt
1 tsp. dried oregano (or 1 T. fresh)
OPTIONAL: 1/4 c. chopped fresh cilantro
1 tsp. dried red chile flakes (if you like it really hot-- but remember that this salsa gets hotter as time goes on!)
If you have a food processor, pulse the garlic cloves, then add the onion and green pepper, cut in chunks, and the jalapeños and pulse until minced. Add the drained tomatoes and the remaining ingredients and pulse until well-mixed.
If you DON'T have a food processor, finely chop the onion, garlic, green pepper and jalapeños with a sharp knife or a food mill. Mix in a bowl with the remaining ingredients. (If the tomatoes are too chunky for your taste, chop or grind them up too.) Keep in tightly-closed jars in the refrigerator. It will keep refrigerated for several weeks (if it lasts that long!). Some clear liquid will rise to the top-- pour it off or stir it in, depending on the consistency you like.
BRYANNA'S TOFU SOUR CREME
Makes 1 and 1/2 c.
Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking. It's very versatile.
1 (12.3 oz.) box extra-firm SILKEN tofu
3 T. lemon juice
1/2 tsp. unbleached sugar
1/4 tsp. salt
OPTIONAL: for a richer mixture, add 1-2 T. olive oil
Process in a food processor or blender until VERY smooth. Keep in a covered container in the refrigerator for up to a week.
BRYANNA’S PEANUT BUTTER CHOCOLATE BANANA SMOOTHIE
serves 1
1 c. non-dairy milk
1/2 T. peanut butter
1/2 a frozen peeled banana, chunked
1 T. dairy-free chocolate syrup
OPTIONAL: 1 T. soy protein powder
Blend until very smooth (can add a few ice cubes to make it frothier, if you like).
