Friday, November 12, 2010

Scrambled Tofu and Pumpkin Spice Bread

Happy Friday! Do you like eating breakfast for supper? I do! So, last night we had breakfast. I made some scrambled tofu, which I haven't had in a while. I did make a change on the veggies though. This time I used spinach and baby portobello mushrooms, which were awesome! I loved the addition of the mushrooms! Mushrooms and spinach are the way to go in my book. As I was cooking my bacon, Tony was cooking his turkey bacon. I couldn't believe how much they looked alike before they were cooked. I have to say that I don't think Tony will ever try tofu unless it is by mistake. I called him from work yesterday to ask him if you would start the process of draining my tofu, so it would be ready for me to cook when I got home. It totally grossed him out...he even asked if he had to touch it, as he was continuously saying gross..... I thought that was too funny to not share. :o)

I also made some pumpkin spice bread last night. My first try with vegan pumpkin bread, and it was good. I found this recipe a while back on the internet somewhere, but can not remember where to save my life. Here's the recipe that I used.

3 tablespoons ground flaxseed
1/2 cup water
1 1/2 cups turbinado sugar
1/2 cup canola oil
1/2 cup applesauce
2 cups pumpkin puree
3 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup chopped walnuts

Preheat oven to 350 degrees.Mix together the flaxseed and water until thickened.Combine flax mixture in a large bowl with sugar, oil, applesauce, and pumpkin.In a medium bowl, stir together the flour, spiced, baking soda, baking powder, and salt.Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans. Divide into two regular 8 inch loaf pans or 4 mini loaf pans. Bake the large loaves for about 50-55 minutes and the smaller loaves for about 35-40 minutes. Let sit for 20 minutes before removing from pan. Continue cooling on a rack.

As you see we dug in before I remembered that I never took a picture....oops. I hope everyone has a great weekend. I will be doing some more canning on Saturday and will be reporting the results of the winning green tomato salsa recipe on Monday. I believe there is going to be some plain ole tomato canning also to use for spaghetti sauce. We have had a lot of the green Roma's to ripen....YAY!



  1. I like breakfasts for dinner sometimes...especially if they involve sauteed potatoes and maple syrup. Spinach and mushroom sounds like an excellent combo for the scramble...that has always been my fav omelette filling...even before vegan.

    LOL about Tony and the tofu... I'd be the same if I had to touch raw meat!

    Great news about the tomatoes.

  2. YUMEEE! Pumpkin Spice Bread!!! Thanks for sharing the recipe:)))
    Have a nice weekend, my dear.

  3. I like breakfast for supper, too. I like breakfast food but I'm rarely hungry enough in the a.m.

    Maybe one day Tony will like tofu. Maybe not. It does look funny coming out of the packs.

    I need to make some pumpkin bread. I do like that, and your loaves sound good. Have a great weekend!

  4. It is odd that Tony is okay with handling raw dead meat but tofu grosses him out. Dan used to hate tofu and would only eat is "as long as it didn't taste like tofu". He enjoys it now. Maybe Tony will come around too. *fingers crossed*


  5. Well at least your man was able to look in the fridge, identify the tofu, open it and drain it. Whenever I ask Mr. SV to get something out of the fridge or freezer, he can't find it. Unless it's ice cream.

  6. We LOVE Brinner! Thanks for the recipe and Happy MoFo'ing!

  7. Funny; I agree with Ali.

    We ended up spending the night in "your neck of the woods" last night!

  8. Pumpkin spice bread sounds SO good to me right now!

  9. Your pumpkin spice bread looks amazing!