How Vegans Do Breakfast For Dinner!

Breakfast for dinner is a time honored tradition in many American families. Most mornings everyone is too busy to sit down and eat a real breakfast and even now, I work from home but breakfast is rarely a priority for me beyond coffee and vitamins. But then there comes a craving for breakfast foods. Pancakes. Waffles. Omelets. Hash browns.

It makes me think of high school and Friday nights at Denny’s after football games, or trips to IHOP when I’d come home to visit in college. Now it’s just something I occasionally feel like having and my sweet, sweet husband did me a HUGE solid by making it for me. I totally appreciated it and now I’m sharing it with you!

To top it all off, the night he made this ended up being a very late night for us. We were visiting friends until much later than anticipated, luckily he’d precooked everything but the tofu scramble. Let me tell you, there is nothing better than something delicious and nostalgic when you’re super hungry.

So the menu was tofu scramble, hash brown potatoes and barbecue ribs. I know what you’re thinking about the ribs, but this is the last piece of leftover seitan steak, re-purposed into “ribs” because, you know, breakfast ribs are a thing. Right?

That tofu scramble is firm tofu, hand crumbled and seasoned with a lot of herbs & spices to make it taste yummy. Almond milk and nutritional flakes are a key ingredient in any tofu scramble, in my opinion so start there and work your way forward.

The potatoes were done with the help of a mandolin and made extra fantastic by smoky paprika and garlic granules, plus sea salt.

And the ribs, well that was a combination of barbecue sauce (recipe here) and Jameson. First cook it on a stove top griddle or a grill, but he brushed more sauce on and popped them into the oven for about 20 minutes. It was delicious and contained a more than acceptable amount of calories.