Friday night Rodney and I celebrated Hawaiian Statehood Day with a Macadamia Nut and Banana pancakes, Lightlife Sausage and Hawaiian SunGuava Nectar.
It was delish, but I had a lot of leftover sausage. It only lasts in the fridge 3-5 days, so I decided that I would make Vegan Egg McMuffins for Sunday breakfast. I already had tofu on hand, so I picked up some sour doughEnglish muffins, and some Follow Your Heart American cheese. I was ready to rock!
Then I realized that I had to flavor that tofu somehow. I am not the biggest fan of scrambled tofu, but I figured that if I looked at a few recipes I would have an idea of how to proceed. In the end, I mixed up the following:
¼ teaspoon turmeric
1 tablespoon nutritional yeast
½ teaspoon Dijon mustard (‘cause I am fancy)
1 tablespoon olive oil
1 tablespoon water
I then sliced my tofu and used a round cutter the size of my English muffin to form it. I slathered the mixture on the tofu and let it sit while I got the sausage ready to cook. In the future, I would cut the tofu thinner, press and drain the tofu and let it all sit quite a bit longer.
To go with my breakfast, I had indented to have a CalfiaFarms New Orleans Nitro coffee. I love that stuff!! Sadly, it turns out that the use by date on the bottle is not just a passing thought and the bottle I had was undrinkable. The good news is that I just got a shipment of coffee from Hawaii… What? I told you I was fancy. See the recipe above…
Of course, I couldn't have done anything without my supervisor:
(Also, just so everyone is clear, I do not make money from any of the links in this post.)