Vegan Polish Brunch: Delightful Tofu Scramble & Rye Pancakes

Allergens

None

Ingredients

• 1 cup rye flour
• 1 1/2 cups unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 1 tablespoon coconut oil
• 1 package firm tofu (14 oz)
• 1 medium onion, diced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• Toppings: cherry tomatoes, fresh parsley, avocado, vegan cheese (optional)

Instructions

1. In a medium bowl, mix together rye flour, almond milk, and apple cider vinegar. Whisk until smooth and set aside for 5 minutes to rest.
2. Heat a non stick skillet over medium heat. Add coconut oil and crumble the tofu into the pan. Cook for 6 8 minutes, stirring occasionally, until golden brown. Season with salt and pepper.
3. Add diced onion and sliced shiitake mushrooms to the tofu scramble, cook for an additional 5 minutes, or until onions are translucent.
4. Stir in nutritional yeast and cook for another 2 3 minutes. Set aside.
5. In another non stick skillet or griddle, pour a small amount of batter to form pancakes. Cook for 2 3 minutes per side or until golden brown. Repeat with the remaining batter.
6. Serve tofu scramble and rye pancakes together, topping with cherry tomatoes, fresh parsley, avocado, and vegan cheese (if desire
7. .

Chef’s Insight

The combination of rye pancakes and tofu scramble creates a hearty, flavorful vegan brunch option.

Notes

Feel free to customize the toppings according to your preferences.