AFC SCRAMBLED VEGAN NOG TOFU
A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style!
Serves 5-6
14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in cloth and pressed with a heavy skillet or brick on top for about 30 minutes, cut into 1/2 inch cubes
dry rub for tofu:
1 t. pink Himalayan salt
1 t. powdered ginger
1 t. garlic powder
1 t. smoked paprika
1 t. dry mustard
1 t. turmeric
1 t. sugar
1 T. unbleached flour plus 1 T. cornstarch
2 T. extra virgin olive oil
1 sm. bunch scallion, cleaned and sliced crosswise into 3/8 inch segments
12.3 oz. pkg. extra firm Silken tofu, rinsed
1 c. SILK Vegan Nog
few shakes liquid smoke
1 T. sm. capers
drizzle extra virgin olive oil
salt and pepper to taste
1 – Grade A maple syrup mixed with dijon mustard till smooth and heated in sm. pan till hot – use as much as you want (I did 1/2 c. syrup to 1 T. mustard)
2 – Yves Vegan Bacon slices, pan-fried on low heat in a little margarine, then set aside – 1-2 slices per serving, depending on size of toast
3 – sliced Russian black bread, lightly toasted and spread with softened margarine – 1 slice per serving
In small bowl mix salt, ginger, garlic, paprika, mustard, turmeric and sugar. Stir till colored evenly.
Add tofu cubes then flip bowl slowly and repeatedly to stir and coat cubes evenly.
Add flour and cornstarch to the cubes. Again, flip bowl to stir and coat cubes evenly.
Place coated cubes into colander (not strainer) and shake to remove all that is not stuck to the tofu cubes down through the holes. Set aside.
In extra-large skillet, over medium heat, melt olive oil.
Add scallion and saute till limp and just a little charred in spots.
Add prepared tofu cubes, stir quickly to coat with oil, then let set without stirring them till browned on one side. Flip cubes over to cook all sides.
Crumble the Silken tofu into skillet. Stir with the tofu cubes, like you do scrambled eggs. Salt and pepper as desired. Cook about 5 minutes.
Add 1/2 cup of the Vegan Nog, liquid smoke and capers. Stir slowly around the skillet and cook till liquid evaporates.
Now, add the other 1/2 cup of Vegan Nog and do the same.
When the liquid has just about evaporated, remove skillet from heat, evenly disperse scramble in pan, without patting it down.
Drizzle about 1 T. extra-virgin olive oil over the scramble.
Fresh grind black pepper and salt on the top as desired.
Assemble: per serving:
Place 1 slice toasted Russian black bread spread with margarine on plate.
Spoon a little maple mustard syrup on toast.
Top with 2 slices cooked Yves Vegan Bacon.
Top with generous amount of Vegan Nog Tofu Scramble.
Drizzle with more mustard syrup.
Fresh grind pepper and salt over all if you like.
Serve.
CHEF DAVIES-TIGHT™ 
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