Breakfast Permutations

Finally, another camping trip! Adge and I made these last year for a camping trip but didn't get any photos. I finally made some more and get to share this delightful food object with you.

Desert Breakfast Sandwiches

ingredients

English muffins (pref. whole wheat and vegan)

sketchy aioli (there are a bunch of ways to do this, but honestly a mixture of Vegenaise and hot sauce is pretty delicious)

oats and rice sausage patties (recipe makes about 6 so you might want to double it)

tofu egg steaks (recipe below--spoiler alert: it's almost the same as my tofu scramble recipe)

ketchup and/or red pepper spread--for best results apply right before eating

instructions

Lightly toast English muffins and spread both sides with sketchy aioli.

Load one sausage patty and one or two tofu egg steaks onto sandwich. 

If bringing for camping, wrap firmly in aluminum foil and keep in cooler, then when ready to eat, place on grill or among fire coals until warm.

Serve with ketchup and/or red pepper spread.

Tofu Egg Steaks

ingredients (note: if bringing for a big group, double this recipe)

1 block firm tofu

canola oil

1 c warm water

1 TB miso

pinch turmeric

1 tsp black salt (kala namak)

instructions

Cut a block of tofu into thin steaks, about 1 cm thick, and the size you'd like for your breakfast sandwich.

Heat some oil in a frying pan and pan fry the tofu until lightly brown on each side.

From this point on: you can do this in the pan, too, but I chose to do it in the oven to cook more slowly and evenly.

Preheat oven to 375.

Place tofu on a baking sheet.

Mix remaining ingredients in a pyrex measuring cup. Pour over the tofu so that it is mostly submerged.

Roast/braise tofu in the oven until liquid has evaporated and tofu is chewy.

**

If you give Julia's Vegan Kitchen a batch of waffles...

One morning, I made these cornmeal-herb-jalapeno waffles for breakfast (use the recipe from Vegan Brunch, without all the sugar, and with minced herbs and chilies).

But later we realized our (slightly stale) leftovers went perfectly with Bryant Terry's recipe for hominy in tomato-garlic broth from the Afro-Vegan cookbook.

The next day, wondering what to do with the last of the waffles (and also some leftover tofu scramble, which is always really sad when cold), I whipped up this fancy (albeit poorly-photographed) stack of tempeh sausage, an "omelet" patty (leftover scramble with some flour and water), and the same ol' waffles we'd eaten for 4 meals straight at this point. It was really good.