Sunday Morning Tofu Rancheros

The Southwest’s Best Breakfast Menu:
Tofu Rancheros w/Black beans & Soy Sausage

So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.

Mexican food , when you really think about it, doesn’t NEED meat. This cuisine relies on tons of fresh veggies, lean protein packed beans, heart healthy grains and wonderful aromatic herbs and spices. I am not talking about the typical “Am-exico” food you get in most Mexican restaurants here in the states. That stuff is loaded with cheese and rice and that is not what people eat south of the border. They keep it simple, and that is why I love this style of cooking. Someone once told me that Mexican food is one of the fattiest cuisines out there (because of the cheese, most likely) but it doesn’t have to be.

You should try this one morning. You would think that the beans would make it heavy, but believe me, it’s not. It was the perfect meal to give us the energy to run our errands and go on a long mid-day walk. Also, this recipe incorporates a riff on Isa Chandra Moskowitz’s recipe, Scrambled Tofu, from her cook book

First, mix this spice blend. Make extra so that you don’t have to make it every time. I always triple it.
2 tsp ground cumin
1 tsp dried thyme
1 tsp paprika
1/2 tsp turmeric
1 tsp salt

Drain a block of extra firm tofu. Extra firm works the best in keeping it’s shape and doesn’t get mushy.

In a saute pan with 1/2 Tbs olive oil saute’ 1/2 of a diced red onion until soft and caramelized.

Crush 2 cloves of garlic then add to pan with onions.

Dice 8 medium size mushrooms then add the mushrooms to the onions and saute until golden.

Add a heaping Tbs of the spice mixture then crumble the tofu in the pan, making sure to leave big chunks. Stir well.

Squeeze the juice of one lemon and add this to the tofu. Also, add a 1/4 cup . Nutritional yeast makes it creamy and thickens it up a bit giving it the texture and feel of scrambled eggs.

Add one shredded carrot to the mix and gently stir in. Turn heat to low to keep warm. Meanwhile, in a sauce pan brown the sausage, add one can of drained and rinsed black beans (or your fave frijole) and cook until the moisture has evaporated.
On a plate lay out 2 corn tortillas and top with a bit of the bean-sausage mixture, the scrambled tofu, some salsa and whatever else you want to finish it off with, like sour cream, guacamole and some seriously hot sauce.

Armed with fuzzy hats and a great breakfast Shirle’ & David get ready to meet the day.

Sunday Brunch – Amaretto French Toast

We don’t cook breakfast very often. Dinner is really our thing. Even on the weekends, we’re up at a decent hour and usually work through most of the day. I’m fine with a glass of chocolate soy milk, which usually lasts me until lunchtime.

So when we do make breakfast, it’s always a treat.

I haven’t had or made French toast in a very long time. In fact, I can’t remember the last time I had it.

So as I was eying the half loaf of Golden Brioche Bread we had left in the fridge, I knew it would be good for two things: bread pudding, or french toast. Obviously I chose the later.

This recipe is super quick, rich, and delicious, and easy to make dairy free. You could also swap out the amaretto (but who would want to?) and flavor it with vanilla or cinnamon instead.

Amaretto French Toast

Makes 2-3 servings (about 6 slices).

INGREDIENTS
2 eggs
1/2 cup soy creamer (or half and half)
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons Amaretto
3 tablespoons butter or margarine
6 slices brioche or egg bread

DIRECTIONS
In a shallow dish, whisk together all ingredients. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak.

Heat a large skillet over medium heat. Add 1 tablespoon of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices.

Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect sunday brunch.