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Menu and a Gluten-Free Vegan Breakfast: Tahini Tofu Spinach Scramble Recipe
Posted By yum On April 5, 2009 @ 8:00 am In Dairy Free, Nutritional Yeast, Soy, Vegan, tofu | 4 Comments
Thai Rice pasta with fresh veggies, fresh basil in a tahini sauce
You can find more great menus over withOrg Junkie . As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog . This week, the gluten-free Menu Swap is hosted by Celiacs in the House  with a theme of salads and sides. My favorites! Many of my meals end up being all sides- and salads are a big hit with the DH whenever I make them with homemade dressing.
Menu of the Week:
Sunday: English Tea
Tea and Vegetarian Sandwiches
Monday: South American
pupusas de queso
Roasted Sweet Potato Home Fries
Asian Chard Recipe
Friday: Thai, Pressure Cooker
Thai Style Vegetable Curry (from Lorna J. Sass)
Baked goods: Banana pancakes
Breakfast of the Week
This week I thought I’d share a delicious, protein rich breakfast I enjoyed recently. I combined two of my obsessions- tofu and tahini- in a delicious tofu scramble. It was lovely topped with avocado cubes, and even better paired with a homemade red potato hash brown recipe. Enjoy!
Added to this Gluten-free Breakfast Carnival 
Gluten-Free Vegan Tofu Tahini Spinach Scramble Recipe
1 pkg. firm tofu
1 large yellow onion, diced
1/3 cup nutritional yeast flakes
1 tbsp. olive oil
1/3 cup gluten-free plain rice or soy milk (i used rice milk)
generous amounts of freshly ground black pepper
Optional: avocado cubes, tahini sauce, and/or srirachi sauce as garnish.
Slice firm tofu in half and press between towel while you prepare other ingredients. Prepare medium bowl with your tahini and nutritional yeast and crumble tofu into the bowl, combining so it is evenly seasoned. Sprinkle salt and turmeric evenly on the tofu, mixing as needed.
Heat nonstick or cast iron pan with olive oil on medium-high and add your onion. Sautee until soft and translucent and then add a touch more olive oil (if you want) and then add your crumbled, seasoned tofu. After it has cooked for a few minutes, season with pepper and add rice milk to the pan. When rice milk has largely absorbed into the dish, then throw in your baby spinach. Mix thoroughly. I like to let the tofu get a bit brown and crispy and then turn over, but you can cook less or more to taste.
Garnish individual servings with avocado cubes, a tahini sauce (with lemon and a touch of garlic- i used Trader Joe’s, thinned with a little water), or srirachi sauce to taste.
Enjoy with hash browns or pancakes. Yum!
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URLs in this post:
 Org Junkie: http://www.orgjunkie.com
 at her blog: http://www.gfgoodness.com/swaphqtrs/
 Celiacs in the House: http://www.celiacsinthehouse.blogspot.com/
 Gluten-free Breakfast Carnival: http://gingerlemongirl-giveaways.blogspot.com/2010/12/gluten-free-holiday-breakfast-brunch.html
 Breakfast: http://www.bookofyum.com/recipes_v2/listrecipes.php#Breakfast
 Vegan: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegan
 Tofu: http://www.bookofyum.com/recipes_v2/listrecipes.php#Tofu
 American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American
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