Vegan MoFo #4: Tofu Scramble with Noochy Sauce

Sometimes you just want brunch, you know? Brunch is awesome for several important reasons: you usually have it on a weekend, so it has that whole "I don't really have to do anything much today" association, and it generally consists of more time-consuming foods, which makes it feel like a special occasion (see above in re: not having to do anything), as opposed to that rushed cup of tea on an ordinary morning. Best of all, by the time it's cooked and we're sitting down to eat, I'm actually hungry! I've never been very interested in breakfast; the idea of food doesn't start to get appealing until I've been out of bed for a few hours, so brunch is pretty much the perfect meal. Plus, if it's gigantically substantial--which is sort of the whole point--you might not even need another meal that day. Unless there's a pie sitting around. For later, of course.

One of our favorite brunches is scrambled tofu, ideally with homefries and some nutritional yeasty sauce on top; a slice of whole grain toast doesn't hurt, either. I realize this sounds like the mother of all flaky hippie meals, which I suppose it sort of is, particularly when you factor in the Bragg's (which really is better than tamari here; it just gives it that certain something). Not that there's anything wrong with that, especially since I am unapologetically unreconstructed in that regard...ask me how many Dead shows I've seen; the answer is, if I could remember, I wouldn't have been doing it right. Be that as it may, scrambled tofu is not only completely delicious but good for you; even the dog and cat love it. So even if you've never listened to Donovan in your life, you can make this on a lazy Sunday afternoon, and be guaranteed a warm, peaceful--dare I say mellow?--feeling inside for the rest of the day. That sense of harmony with the universe is the nooch, working its magic...

Tofu Scramble
Ingredients:
~ 1 tbsp. olive oil
~ 1 cup thinly sliced scallions
~ 1 tbsp. minced garlic
~ 1 cup chopped bell pepper
~ 2 cups sliced mushrooms
~ 1 lb. firm tofu, mashed
~ 4 cups coarsely chopped baby spinach
~ 1 tbsp. Bragg’s liquid aminos
~ 1 tsp. each: salt, thyme, paprika, chipotle chili powder (or smoked paprika)
~ Fresh black pepper

Directions:
~ In a large skillet, warm the oil over medium heat before adding the scallions and garlic.
~ Saute a minute or two, then add the chopped peppers, mushrooms and seasonings.
~ Continue cooking about 5 minutes until vegetables are starting to soften.
~ Add the mashed tofu and stir thoroughly to combine. Cook about 5 minutes more, stirring constantly; add a splash of water if necessary to prevent sticking
~ Add the baby spinach and cook another minute or two, until it is just wilted.
~ Remove from heat and serve with home fries, toast and Parsley Nooch Sauce.

Noochy Sauce
Ingredients:
~ 1 tbsp. olive oil
~ 1 tbsp. minced garlic
~ 2 tbsp. whole wheat flour
~ 1 cup unsweetened soy milk
~ 1 cup vegetable broth
~ 1 tsp. each: salt, turmeric, chili powder
~ Fresh black pepper
~ 1/3 cup nutritional yeast
~ ½ cup chopped fresh parsley

Directions:
~ Combine the soymilk and vegetable broth in a beaker and heat to almost boiling in the microwave or a small pan; set aside.
~ In a saucepan, warm the olive oil over low heat; add the garlic and seasonings and sauté a minute or two.
~ Add the flour and stir well; add about ¼ cup of the soymilk and continue stirring to make a roux.
~ As the roux thickens, raise the heat to medium and add the remaining liquid very slowly, stirring constantly; after about 5 minutes of this it should be getting fairly thick.
~ Add the nutritional yeast and parsley. Stir to combine, lower the heat and cook another 5 minutes or so, continuing to stir it until you’ve got a gravyish consistency.
~ Remove from heat and ladle generously over vegetables, tofu scramble, mashed potatoes, or whatever you like. Yummy!