Post Derby Brunch: Spinach Tofu Scramble & Vegan Steak Hash

Published October 17, 2013 by Vegan Derby Cat Party

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Once a month, PFM brings in Coach Alex DeLarge to give us a killer on and off skates work out with tons of squats, drills, and running to build our strength and endurance. The rest of the week it also reminds us of how many muscles it takes to get in and out of a chair or go upstairs! Though I fared much better this past Sunday than last month, my body has not quite yet forgotten it completely. It’s Wednesday. 🙂

Driving home from practice I was famished, and all I could think about was tofu scramble and toast. Thomas had been out for a bike ride while I was gone, and felt equally eager for food. I knew we had a pack of sprouted tofu in the fridge and some onions that needed using, so I quickly came up with this protein packed menu as I gobbled down some [untoasted] bread with the last of a container of hummus. I also made us both a brunch cocktail to sip on as I went to work…

Mmm!

Mmm! Just enough Jack for two brunch cocktails!

I decided to make a spinach tofu scramble, and a vegan steak hash with some fingerling potatoes and some Gardein Beefless tips. I got the latter ready first so it could bake while the scramble came together.

Vegan Steak Hash

olive oil for misting
3-4 cloves of garlic, chopped
1/2 yellow onion, sliced into thin half moons
~2 c. fingerling potatoes, somewhat peeled and chopped
1 package Gardein Beefless Tips salt & pepper

1. Preheat oven to 400. Prepare a roasting pan or cookie sheet with a mist of olive oil. Spread out onions, garlic, and potatoes and mist with olive oil, grind some fresh pepper and salt on top and toss with hands to coat. Add Gardein and disperse evenly.

2. Bake for 20 minutes. Stir. Bake for another 20 minutes. Done!

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Spinach Tofu Scramble

olive oil for misting
1 yellow onion, sliced into thin half moons
4 cloves of garlic, minced
~8 oz. frozen chopped spinach (half a bag)
1 package of firm or extra-firm tofu, silken or regular will work
1-2 tbsp. tamari (or red sodium soy sauce/braggs/shoyu)
2 tsp. cumin
1 tsp. turmeric
1 tsp. paprika
1 tsp. dried thyme
cayenne pepper to taste, optional
salt & pepper

~1/4 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil, and raise to medium heat. Add onions and cook until slightly softened, about 4 minutes. Add garlic and cook for an additional 2 minutes. Add spinach and lightly season with freshly ground salt and pepper. Cook until all the frost is off, about 5 minutes.

2. Crumble in tofu, and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

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I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.

I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.

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A purrfect post derby meal!

A purrfect post derby meal!

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