I hope this Sunday finds everyone doing well. Unfortunately, Spencer too fell victim to dengue fever this week, so food has taken a bit of a back seat. At least the symptoms held off until after his birthday. To start his special day, I served my vegan twist on the diner classic “Steak and Eggs”.
Eggless Tofu Scramble is stuffed inside a marinated portabello cap, then baked. It is served with a side of sauteed Gardein Vegan Beefless Tips and baby bella caps. This recipe not only makes for a great brunch, but also makes for a delicious 30-minute dinner (add some steamed green beans, and you’d be golden!).
To start, I don’t really measure my marinade ingredients for the mushroom caps. It’s simply equal dashes of olive oil, balsamic vinegar, and soy sauce or liquid aminos, with a squirt of agave nectar. Be sure to get the marinade up inside the cap, which has been scraped clean of it’s gills. Let the caps sit in the marinade while you prep the scramble.
For the Tofu Scramble, my recipe calls for Fantastic Foods Tofu Scrambler, but I happened to be out of it, and so was my local health food store. I substituted 1/2 packet of hemp instant oat meal, 1 teaspoon turmeric, 2 teaspoons of my vegan valley ranch mix (a blend of green herbs), 1 teaspoon Magic Chef vegetable seasoning and 1/2 teaspoon salt. The Tofu Scrambler is a heck of a lot easier at less than $1.50 per packet, but substituting instant oatmeal, turmeric and seasoning will get the job done! The tofu scramble makes enough to stuff 4 mushrooms. Since I was only cooking for two people, I saved the leftover extra scramble, and re-purposed it in an Eggless Breakfast Burrito this morning.
I’m planning on making this recipe again, for my family the weekend following Thanksgiving. It’s easy enough for the chef or hostess, coming together in 30 minutes, yet looks impressive to those being served. Your guests or family might even ask you when you gave up your veg*n diet LOL. That’s how much I enjoy the Tofu Scramble and the Gardein brand of Beefless Tips. You just might fool someone! I hope your family will give my vegan twist on the classic Blue Plate Special a try …
- Marinated Portobellos:
- 4 Portobello Caps, gills scraped from inside
- 4 Tablespoons Olive Oil
- 4 Tablespoons Balsamic Vinegar
- 4 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Agave Nectar
- Side Dish:
- 1-2 Tablespoons Olive Oil
- 1-9 ounce package Gardein Beefless Tips
- 1-8 ounce package baby bellas, halved or quartered
- Tofu Scramble:
- 1 tablespoon olive oil
- ¼ cup red bell pepper, diced
- 2 green onions, chopped
- 1 lb. extra firm tofu, vacuum packed, well drained
- 1 package Fantastic World Foods Tofu Scrambler
- 4 tablespoons Panko bread crumbs
- Preheat the oven to 375°.
- Place the marinade of olive oil, vinegar, soy sauce and agave nectar in a casserole dish or in a baggie, and whisk together. Add the prepared portobello caps, and marinate for 15 minutes, turning midway through.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the red pepper and green onion, and saute 2 minutes, until beginning to soften. Finely crumble the tofu into the pan with your hands. Stir in the Tofu Scrambler. Saute on medium high, pressing the tofu down with the spatula, until the tofu begins to lightly brown, 5-7 minutes.
- Remove the portobello caps from the marinade (reserving the marinade). Place the caps, gill side up, on a sheet pan coated with cooking spray. Stuff the caps with the tofu scramble. Sprinkle the caps with 1 Tablespoon of panko bread crumbs, and spritz lightly with cooking spray. Place in oven, and bake for 8 minutes.
- Meanwhile, wipe out the skillet, and add 1-2 tablespoons olive oil. Heat over medium heat. When the oil is hot, add the Gardein tips and the baby bella mushrooms. Saute, stirring frequently, until both the Gardein tips and the mushrooms are starting to brown on all sides (3-4 minutes). Drizzle with 2 Tablespoons of the marinade, and saute for 1 minute longer. Remove from heat and keep warm. Serve alongside the mushroom caps.