I got the recipe for the scrambled tofu from Ira Chandra Moskowitz's Vegan with a Vengance:
1 tbsp olive oilFor the "sausages," I took the LightLife Gimme Lean pack of "ground meat" (I find myself making the quote gestures whenever I talk about fake meats, by the way), and rolled it into shape with my hands. This product has great texture and great shape-ability for making un-meatballs, etc. but it is kinda sticky. Sauteed it in a pan with hot olive oil until browned. Did the same with the sliced fake ham. Serve everything with toast and Smart Balance.
1 medium-sized yellow onion, chopped into 1/2-inch chunks
2 cups thinly sliced cremini mushrooms
2 to 3 cloves garlic, minced
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
juice of 1/2 lemon
1 carrot, peeled (optional, grate it in at the end, mostly for color)
For spice blend
2 tsp ground cumin
1 tsp dried thyme, crushed wiht your fingers
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
Heat the oil in a skillet over medium-high heat. Saute the onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes. Add teh spice blend and mix it up for 15 seconds or so. Add 1/4 cup of water to deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in the tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot into the tofu mixture and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
I had a glass of Silk soy milk to complete my meal.
Perfect vegan hearty brunch!