This morning when I set out to cook brunch there was plenty of time up my sleeve as hubby was out for a couple of hours so I decided to make it a big one - and it was! It was made up as I went along, a couple of things were already in my mind when I started however many more elements were added along the way.
I began by marinating some thinly sliced tofu strips in soy sauce, nutritional yeast and liquid smoke to make tofu "bacon", then proceeded to make a vegan pesto as there was a surplus of basil waiting to be used. The pesto was made by blending a bunch of fresh basil, 1/4 cup of toasted pine nuts, 2 tablespoons of nutritional yeast, 1 clove of crushed garlic, olive oil (not sure of quantity) and a pinch of salt.
After the tofu strips had marinated for 30 minutes, they were cooked on each side in a frying pan until nice and crispy.
Tofu omlettes from Vegan Brunch were a roaring success last week so I made another batch and decided to fill them with mushrooms, spinach and spring onions. The mushrooms were cooked with a bit of Nuttelex, a pinch of dried tarragon and salt and pepper. The spinach had a quick burst in the microwave and then a bit of pesto stirred through.
Only one piece of toast was required to accompany the omlette and this was topped with the remaining mushrooms, spring onions and tofu "bacon". Half a grilled tomato topped with pesto was also served on the side. This was an amazing brunch and the home-made pesto made it extra special...
It kept us satisfied until dinner and there was left-over tofu "bacon", mini omlettes (which are great in sandwiches) and pesto for this weeks lunches!!!