Happy Boxing Day everyone! My calendar tells me it’s Boxing Day, but I’m not sure what that means. Throughout most of my life I was under the impression that it was the day everyone put the gifts they didn’t like back into the boxes and returned them to the store. That might have been something my dad told me as a kid. He would. It came up in a discussion at Christmas Eve in which I learned that I’d been mistaken all these years, but now I can’t for the life of me recall what it does mean.
In any event, I hope I didn’t miss the holiday brunch train. My family actually had an awesome brunch, in which I served this baked French toast from Vegan Richa. Even my dad, hard core meat eater that he is, loved it so much that he asked to keep the leftovers. My first 2014 resolution is to experiment with vegan baked French toast recipes!
In posting this recipe today I’m assuming that you all have a few brunches left in you before New Year’s is over. This one will surely please all the plant eaters in your life everyone. It’s delicious.
If you read my post on Santosha on the Ridge, you’ll recall that I had a similar dish for breakfast during my stay and was hoping to create something similar for the blog. My version uses black beans, corn tortillas and is totally vegan. The tofu is just mildly seasoned with some nutritional yeast and turmeric for color. The real flavor is found in the beans here. Interestingly enough, I served this to a bunch of friends for a brunch a while back. When the first friend arrived and had a look at what was going on in the kitchen she was rather surprised (knowing I’m not an egg eater) at the look of the tofu. It does take on a pretty close resemblance to scrambled eggs.
I should also mention that this doesn’t necessarily havehave to be a breakfast dish. While it does make an awesome breakfast, I cooked this for dinner on two nights as I was refining the recipe, and it didn’t even feel like breakfast for dinner. It was all dinner for dinner.
One thing I didn’t do that I thought might be nice was to whip up a batch of cashew cream to throw on top of these. I was actually getting all inspired, thinking of blending some chipotle peppers or powder into cashew cream. If anyone decides to give that a shot, please let me know how it works out. Happy brunching.
- 1 tbsp. olive oil
- ½ lb. extra firm tofu
- ½ tsp. turmeric
- 2 tsp. nutritional yeast
- salt and pepper to taste
- 1 tsp. olive oil
- 1 small yellow onion
- 2 garlic cloves, minced
- 1 can or 1¾ cups cooked black beans, rinsed and drained
- ½ tsp. ground coriander
- 1 tsp. ground cumin
- dash of chipotle chili powder
- ¼ cup vegetable broth, plus a little extra
- ¼ cup chopped fresh cilantro
- 4 corn tortillas
- cooking spray (optional)
- 1 avocado
- ¼ cup chopped fresh cilantro
- your favorite tomato salsa
- Drain and press your tofu for at least ten minutes.
- While your tofu dries out, begin preparing the beans. Heat oil over medium heat in medium skillet. Add onion and sautee until softened, about five minutes.
- Add garlic and continue to sautee for another minute.
- Add beans. Using a fork or potato masher, mash up about half of your beans (you could mash them all if you like, but I prefer a combo).
- Next add spices and broth, and cook until beans are heated throughout, thinning the mixture with a little extra broth if needed.
- Remove from heat.
- Add cilantro and mix thoroughly.
- Now for the tofu. Heat oil in small or medium skillet over medium heat.
- Crumble tofu into skillet. I like to keep my tofu a little chunky, but that's your call.
- Cook, flipping here and there, until it just barely begins to brown.
- Add turmeric, nooch, salt and pepper, flipping until tofu is evenly coated.
- Optional but highly recommended step: crisp your tortillas. Preheat your oven to 375. Spray both sides of tortillas with cooking spray and lay flat on oven rack. Bake for 7-10 minutes.
- Place tortillas on individual plates and layer with beans, tofu, avocado slices, salsa and cilantro.