Southern Vegan Biscuits and Gravy with Scrambled Tofu and Savory Herb-Infused Quinoa – A Cinematic Brunch Experience
Discover a delectable vegan brunch recipe that combines Southern biscuits and gravy with scrambled tofu and herb-infused quinoa. This mouthwatering, sensory experience offers an artistic presentation that will make you want to dive right into this culinary masterpiece.
Allergens
Soy, Gluten
Ingredients
- 1. 2 cups all
- purpose flour 2. 2 tbsp coconut oil 3. 1/4 cup almond milk 4. 1 tsp baking powder 5. 1 tsp apple cider vinegar 6. 1/2 tsp salt 7. 1/4 cup nutritional yeast 8. 1 package firm tofu 9. 1 cup quinoa, uncooked 10. 2 cups vegetable broth 11. 1 cup soy milk 12. 1 tbsp olive oil 13. 1/4 tsp ground black pepper 14. 1/2 tsp dried thyme 15. 1/2 tsp dried sage 16. 1/4 tsp garlic powder
Instructions
- Prepare the vegan biscuits by combining flour, baking powder, salt, and nutritional yeast in a bowl. Cut in coconut oil until the mixture resembles coarse crumbs. Stir in almond milk and apple cider vinegar to form a soft dough.
- Roll out the dough and cut into biscuit shapes. Bake at 400°F (205°C) for 12 15 minutes or until golden brown.
- Cook quinoa with vegetable broth according to package instructions, then stir in thyme, sage, and garlic powder.
- Prepare scrambled tofu by crumbling tofu and heating it in a pan with olive oil, black pepper, and garlic powder. Stir occasionally until golden brown and crispy.
- To make the vegan gravy, heat soy milk in a saucepan and whisk in a slurry made from 2 tbsp of water mixed with 2 tbsp of flour. Season with salt and pepper to taste. Serve over biscuits.
Chef’s Insight
To achieve the perfect texture in the biscuits, avoid overmixing the dough.
Notes
You can adjust the spice level of the scrambled tofu and gravy according to your preference. - For a more dramatic presentation, garnish with fresh herbs like parsley or chives.