Friday, June 3, 2011

tofu scramble ring

we've been doing our best to try out and incorporate new recipes into our weekly meal plan. on wednesday i finally used a recipe that i had clipped months ago, and wow was it good! i posted a photo of the finished product on my facebook page, and many friends requested the recipe. this was published in the january 2010 issue of vegetarian times.  

tofu scramble ring
serves 8


1/4 cup nutritional yeast
1 16-oz. pkg. extra-firm tofu, drained and crumbled
1 Tbs. plus 2 tsp. prepared mustard
1/2 tsp. ground turmeric
1/2 cup chopped onion
4 cloves garlic, minced (4 tsp.)
2 cups frozen chopped broccoli, thawed
1/2 cup shredded vegan cheddar cheese, optional (i used about 1 cup of 
daiya cheddar style)
2 8-oz. cans refrigerated vegan crescent dinner rolls, such as Pillsbury (i used kroger brand)

1. Stir together tofu, nutritional yeast, mustard, and turmeric in bowl. Season with salt and pepper, if desired. Set aside.

2. Coat skillet with cooking spray; heat over medium heat. Add onion, cover, and cook 3 minutes, or until softened. Add garlic, and cook 1 minute more. Stir onion-garlic mixture into tofu; fold in broccoli and cheese, if using. Cool.

3. Preheat oven to 375°F. Coat large baking sheet with cooking spray. Unroll both cans of dough, and separate into triangles. Arrange triangles on prepared baking sheet with short sides of triangles toward center and points facing out, making sun shape of overlapping triangles with 4-inch round opening in center. Lightly press dough to flatten slightly.

4. Spoon tofu mixture around crescent roll ring, leaving center clear. Pull points of triangles over filling and tuck under to form ring. (Filling will be visible.) 

5. Bake Brunch Ring 25 to 30 minutes, or until crust is golden brown. Serve warm. 

here is mine before it went into the oven...

the recipe (with photo for inspiration)

and after! delicious!

this thing was huge. the black dish that it is sitting on is actually a large pizza pan. we ate nearly the entire thing. malcolm even ate his whole serving without complaint, so we will definitely be keeping this in the recipe folder. let me know if you try it, and if you liked it as well! click here to visit the recipe online at vegetarian times

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