I’ve definitely been on a biscuit and tofu scramble kick the last couple of weekends. I’ve also cut down the 4 tbsp. of shortening I usually use, to 3 tbsp. to make the biscuits a little less guilt inducing. In addition, I’ve started throwing in a tablespoon of vital wheat gluten for extra protein too. Last weekend I made a buttermilk batch, and yesterday an Italian herb batch. I love the herb variation because they’re so fragrant, and even though they’re more savory, you can still eat them with butter and jam! I’ve been using silken tofu for my scrambles and used a mix of red bell pepper and poblano peppers to spice things up. You can get both of these recipes anytime up in the My Recipes tab, but here are the links:
Drop Biscuits (with variations)
My basic tofu scramble recipe
This was the second time I made tofu scramble, and both times I used Vegan Comfort Food’s recipe as a starting point. This time I tried using silken firm tofu (my 1st time using it in anything), and had superior results. Last time the low salinity was an issue, (and i’m not a big salt person) so I made sure to hit it with some extra seasoning this time. I used shoyu and sea salt with sea vegetables to make the flavors pop. It was so good, I almost forgot to take a finished pic. I served it with sprouted grain toast and green tea. : )
olive oil for spraying skillet
1/2 c. chopped onion
3-4 cloves of garlic
1/4 c. chopped bell peppers (i used frozen stoplight pepper strips)
1 package of silken firm tofu
1/2 tsp. shoyu (or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
a few dashes of hot sauce, optional
crushed red pepper flakes, optional
1/4 c. nutritional yeast
1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and bell peppers and cook for an additional 2 mintues.
2. Add 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.