Tuesday, January 26, 2010

Vegan Breakfast Part 2: Broiled Tofu with Sage Wasabi Cream, Sauteed Spinach, and Lebanese Tabouli

The first part to this series was a banana french toast with candied walnuts. And while I love a sweet breakfast, my favorite has to be the savory. Something about all that syrup first thing in the morning doesn't sit well with me. Unless we're talking about "weekend mornings", which are more around 12 pm. At that point, I could eat anything.

Anyway, Andrew and I have taken on a new aspect to the regiment-- morning yoga. We have 3 Rodney Yee yoga dvds that we cycle through. Well, we mostly cycle through "Power Yoga" and "Strength Building Yoga". It's a pain in the ass to wake up an hour earlier, but it's worth it. I feel so much better after working out in the morning. And yoga really focuses on both mind and body. I'll probably write more about this later, but the point being-- I'm really hungry in the mornings now! It gets my metabolism going I think. Thus, a series about breakfast food.

This is a really good nod to eggs florentine. It doesn't taste much like [[I don't think? I've never had it!]], but it's super delicious. The sauce is warm and creamy with a touch of spice and the Lebanese tabouli adds a fresh finish. Give it a try.

[[Broiled Tofu with Sage Wasabi Cream, Sauteed Spinach, and Lebanese Tabouli ]]

2 Ezekiel English muffins
2 tbs earth balance or other soy butter

1/2 block of tofu cut into 8 triangles
2 tbs soy sauce
1/4 cup vegetable broth
3 cloves garlic
some parsley

1 recipe for wasabi cream
1 tbs vegan sour cream, I use tofutti
1 tbs fresh sage chopped
a dash of cayenne pepper

1 tbs olive oil
1 cup spinach

1/3 cup tabouli - you can buy it at whole foods or make it yourself

-- Turn your broiler on high.
-- Mix together all the ingredients after tofu. Marinade you tofu in this mixture and then place in a glass baking dish.
-- Cook until a little crispy on the outside about 12-15 minutes. Then baste the tofu with a couple tbs of the marinade. Cook for another 5 minutes. Repeat and remove the tofu.

-- Heat the wasabi cream in a sauce pan. If you're using extra that has been refrigerated it may be kind of thick. Whisk in 1/4 cup soy milk.
-- If you're making it from start to finish, just continue with these instructions.
-- When wasabi cream is full heated [[or thickened]], whisk in the sour cream, sage, and cayenne. Remove from heat and set on warmer until ready to use.

-- Heat 1 tbs olive oil in a medium pan. When heated, add the spinach and cook until slightly wilted.

-- Assembly: Top your buttered English muffin halves with the tofu, then spinach, then wasabi sage cream, then sprinkle with tabouli.

No comments: