When I first got my hands on Vegan Brunch, I envisioned this fabulous brunch party — lots of friends, tofu eggs benedict, grapefruit mimosas. But so far, I've been having Vegan Brunch parties with myself a few times a week. Take for example today's breakfast — VB's English Muffins with Homemade Strawberry Jam and Cubed Scrambled Tofu:
The muffins were actually the only recipe from the book in this picture, but oh my gawd ya'll ... best thing ever! I know I say that a lot, but I mean it this time. These tender English muffins knock the Earth Balance off any biscuit, scone, or baked good I've ever put in my mouth. Mine didn't get any nooks and crannies, as the recipe promised, but I blame that on my subbing whole wheat pastry flour. That didn't matter though. These were tasty without nooks and crannies.
I served them with Earth Balance and Homemade Organic Strawberry Jam that I made with some local handpicked strawberries a few weeks ago.
I also whipped up a quick Cubed Tofu Scramble using my own scramble recipe:
I typically crumble my tofu for scrambles, but after seeing the "Portland method" (as seen on Jess of Get Sconed's blog and in Vegan Brunch) of cubing tofu in scrambles, I had to try it that way. I really like the texture of the cubes and it browns a little better than crumbled tofu. I also added black salt for a more "eggy" flavor, as well as chopped carrots and local summer squash.
Note to Testers (you know who you are): New recipes are up and ready for testin' on the Cookin' Crunk site.