Vegan Southern US Brunch: Fluffy Vegan Biscuits and Creamy Tofu Scramble

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup cold vegan butter 3/4 cup unsweetened almond milk 1 block (12 oz) firm tofu, drained and crumbled 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup nutritional yeast 1 teaspoon smoked paprika 1 teaspoon turmeric 1/4 teaspoon black salt (kala namak) Salt and pepper, to taste

Instructions

1. a. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. b. In a large bowl, whisk together flour, baking powder, and salt. Cut in cold vegan butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. c. Stir in almond milk until just combined. Turn out onto a floured surface and gently knead until dough comes together. Roll out to 3/4 inch thickness, and cut into 2 inch rounds using a biscuit cutter. Place on prepared baking sheet. d. Bake for 10 12 minutes or until golden brown. Remove from oven and let cool slightly. e. In a large skillet, sauté onion and garlic over medium heat until softened. Add crumbled tofu, nutritional yeast, smoked paprika, turmeric, black salt, salt, and pepper. Cook until heated through, stirring occasionally.

Chef’s Insight

The combination of fluffy vegan biscuits and creamy tofu scramble creates an irresistible vegan southern-style brunch that will delight your taste buds.

Notes

Adjust seasonings to taste. Feel free to add more vegetables to the tofu scramble for added nutrition.