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1. Gather the ingredients.

For the tofu scramble:

  • 1 pound extra-firm tofu, drained and crumbled or cubed as to your preference (we crumble it into uneven chunks using our hands as in the picture above)
  • 1 1/2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 Tbsp fresh dill
  • 1 tsp dried sage
  • 1/4 cup nutritional yeast

For the roasted potatoes, roasted peppers, and sauteed sausages

  • Olive oil, about 1-2 Tbsp for potatoes
  • 4 large potatoes
  • 1-2 red peppers
  • 3 links of vegan sausages such as Field Roast or Tofurkey

For the “cheesy” biscuits

  • 3/4 cup whole wheat flour
  • 3/4 cup spelt flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2/3 cup nondairy milk
  • 1/4 cup canola or other mild-tasting oil
  • 3/4-1 cup shredded vegan cheese (We recommend Daiya’s cheddar style shreds)


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2. Roast the potatoes and peppers.

Preheat the oven to 375 degrees. Chop the potatoes into desired size, drizzle with olive oil, and sprinkle with salt to taste. Toss to coat. Roast for 45 minutes to an hour, depending on the size of your potatoes. Stir the potatoes about every 15 minutes so that they brown up on every side.

At the same time you are roasting the potatoes, place 1-2 whole red peppers on the oven racks. Turn them onto different sides when you stir the potatoes, using mitts and being very careful not to burn yourself. When they are black and blistered, carefully remove the peppers and put in a paper bag and let cool about 5 minutes. Once cool enough to touch, scrape or peel off the blackened skin, remove seeds, and cut into strips.

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3. Make the tofu scramble.

Saute the onions in the olive oil over medium-high heat in a skillet or large pan for about 5 minutes or until the onions start to turn golden. Then add the minced garlic cloves and sauté for 2 more minutes. Turn heat down to medium and add crumbled tofu. Cook, stirring occasionally to make sure the tofu doesn’t stick to the bottom of the skillet for 10-12 minutes.

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4. Make the spice mix.

Meanwhile, mix together turmeric, salt, dill, and sage. Add to the tofu mixture, coating it well with the spice mix. Then add ¼ nutritional yeast and cook an additional 3-4 minutes, stirring to coat tofu with the spices. If the tofu is sticking and getting too dry, add a small splash of water or two and mix in. Keep warm.

 

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5. Cook the sausages.

Chop the sausages into desired pieces (we like them in rounds) and sauté in a nonstick pan, about 5 minutes on each side or until they have begun to get a little brown and crisp up. Add the sausages and peppers to the dish of potatoes, mix well, and keep warm.

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6. Make the “cheesy” biscuits.

You can always buy some vegan biscuits and melt on some vegan cheese, but making them from scratch takes only a few minutes.

Preheat the oven to 475 degrees. In a bowl, combine whole wheat flour, spelt flour, baking powder, and salt. Make a well and add in nondairy milk, and canola oil, then stir with a spatula until combined. Fold in ½-3/4 cup of the shredded cheese, leaving about ¼ cup to sprinkle on top.

Use an ice cream scooper to scoop out the batter (1 scoop per biscuit) onto a greased or silpat-lined cookie sheet, leaving a little space in between them. Sprinkle remaining cheese on top. Bake about 10 minutes, until they begin to brown. Remove from oven and serve warm.

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7. Serve.

Place everything on a plate and dig in! Serve with ketchup if desired. Happy Father’s Day!
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Vegan Father’s Day Brunch Recipe with Tofu Scramble, Roasted Peppers, Potatoes and Sausages, and “Cheesy” Biscuits

Ingredients

For the tofu scramble:

  • 1 pound extra-firm tofu, drained and crumbled or cubed as to your preference (we crumble it into uneven chunks using our hands as in the picture above)
  • 1 1/2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 Tbsp fresh dill
  • 1 tsp dried sage
  • 1/4 cup nutritional yeast

For the roasted potatoes, roasted peppers, and sauteed sausages

  • Olive oil, about 1-2 Tbsp for potatoes
  • 4 large potatoes
  • 1-2 red peppers
  • 3 links of vegan sausages such as Field Roast or Tofurkey

For the “cheesy” biscuits

  • 3/4 cup whole wheat flour
  • 3/4 cup spelt flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2/3 cup nondairy milk
  • 1/4 cup canola or other mild-tasting oil
  • 3/4-1 cup shredded vegan cheese (We recommend Daiya’s cheddar style shreds)

Preheat the oven to 375 degrees. Chop the potatoes into desired size, drizzle with olive oil, and sprinkle with salt to taste. Toss to coat. Roast for 45 minutes to an hour, depending on the size of your potatoes. Stir the potatoes about every 15 minutes so that they brown up on every side. At the same time you are roasting the potatoes, place whole red peppers on the oven racks. Turn them onto different sides when you stir the potatoes, using mitts and being very careful not to burn yourself. When they are black and blistered, carefully remove the peppers and put in a paper bag and let cool about 5 minutes. Once cool enough to touch, scrape or peel off the blackened skin, remove seeds, and cut into strips.

Next, make the tofu scramble. Saute the onions in the olive oil over medium-high heat in a skillet or large pan for about 5 minutes or until the onions start to turn golden. Then add the minced garlic cloves and sauté for 2 more minutes. Turn heat down to medium and add crumbled tofu. Cook, stirring occasionally to make sure the tofu doesn’t stick to the bottom of the skillet for 10-12 minutes.

Finish the potato/pepper/sausage dish. Chop the sausages into desired pieces (we like them in rounds) and sauté in a nonstick pan, about 5 minutes on each side or until they have begun to get a little brown and crisp up. Add the sausages and peppers to the dish of potatoes, mix well, and keep warm.

Finally, make the “cheesy” biscuits. Preheat the oven to 475 degrees. In a bowl, combine whole wheat flour, spelt flour, baking powder, and salt. Make a well and add in nondairy milk, and canola oil, then stir with a spatula until combined. Fold in ½-3/4 cup of the shredded cheese, leaving about ¼ cup to sprinkle on top. Use an ice cream scooper to scoop out the batter (1 scoop per biscuit) onto a greased or silpat-lined cookie sheet, leaving a little space in between them. Sprinkle remaining cheese on top. Bake about 10 minutes, until they begin to brown. Remove from oven and serve warm. Place everything on a plate and dig in! Serve with ketchup if desired. Happy Father’s Day!