Brunch! Vegan Scramble Time! AKA...The Peyton Chiacado Omelette...

For me, brunch is not brunch without scrambled eggs or an omelette but how do you have an omelette or scrambled eggs without...umm...eggs?  Several ways, as it turns out.  After much experimenting, I picked my favorite tofu scramble recipe and my favorite soy-free scrambled eggs recipe and added one my significant other made up that, to me, is delicious but does not taste like eggs.  For sausage and bacon, the meat-free options abound - Yves, Morningstar and Boca are a few brands you can find in most grocery stores'  frozen foods sections that offer meat-free and tasty breakfast "meats."

Anyway, on to the "eggs"!

1.  Soy Free Scramble (from "Nouveau Raw')
This recipe is from:  http://nouveauraw.com/raw-recipies/breakfast/vegan-tofu-less-scrambled-eggs/
Ingredients:Yields 2 cups scrambled eggs

• 1 1/2 cups plain almond milk
• 1/2 cup water
• 2 tsp agar powder or 2 Tbsp agar flakes
• ¼ tsp kala namak (black salt)
• 1/4 tsp turmeric powder

Preparation:

1. Place the water, agar, salt  and turmeric in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
2. Remove from the heat and stir in the almond milk.  Move quickly because the agar will start to gel if left to cool too long.
3. Pour the mixture into a fry pan or baking pan.  Place in the fridge for 2 minutes.  No need to oil the pan.
4. Remove from the fridge and with a spatula, scrap along the bottom of the pan as though you were scrambling eggs.  Return to the fridge for 2 minutes, remove and keep scrapping.  Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
5. Eat right away or store in the fridge for 1-2 days.  

2.  Tofu Scramble (from "Girl Makes Food")
This recipe is from:  http://www.girlmakesfood.com/vegan-scrambled-eggs/:
Vegan Scrambled Eggs
Prep time:   5 mins
Cook time:   10 mins
Total time:   15 mins
Serves: 2-4

Ingredients

• 1 tablespoon Oil (olive or canola, vegan margarine works too)
• 1 Bell Pepper - diced
• 1 Onion - diced
• 1 (1 lb) package Silken Tofu
• ½ teaspoon Turmeric
• Salt and Pepper (to taste)

She serves it with Vegan Sausage Flavored Potatoes
Instructions

1. Add the oil, peppers and onions to a large pan
2. Drain the tofu and place the block on the cutting board
3. Using the back of a spoon or your fingers, press on the tofu to create curds
4. Once the peppers and onions have softened add the tofu to the pan
5. Add the turmeric and cook until most of the water has cooked off and the tofu begins to brown when not stirred for a few minutes
6. Add salt and pepper to taste
7. Serve! 

3.  Wildcard - The Very Unique " Peyton Chiacado Omelette"

This one was created randomly by my significant other, who made it, then thought it looked gross and wanted to compost it without even trying it first.  I, however, insisted on trying it and...I LOVED IT!!  I'm not giving you a photo because it does look kind of unappetizing but ... it's basically  a  couple spoonfuls of chia seeds with water and a mashed ripe avocado and maitake mushrooms, to taste, fried in a little bit of olive oil until it's crispy - almost like hash browns.  This definitely does not taste like eggs but I call it a " Peyton Chiacado Omelette" and I love it.

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