Southern Vegan Biscuits and Gravy with Scrambled Tofu and Savory Herb-Infused Quinoa – A Cinematic Brunch Experience

Ingredients

• 2 cups all-purpose flour
• 2 tbsp coconut oil
• 1/4 cup almond milk
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• 1/4 cup nutritional yeast
• 1 package firm tofu
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 cup soy milk
• 1 tbsp olive oil
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp garlic powder

Instructions

1. 1

   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.

2. 2

   Roll out the dough and cut into biscuit shapes. Bake at 400°F (205°C) for 12-15 minutes or until golden brown.

3. 3

   Cook quinoa with vegetable broth according to package instructions, then stir in thyme, sage, and garlic powder.

4. 4

   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.

5. 5

   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.