Italian Bruschetta Tofu Scramble

Italian Bruschetta Tofu Scramble

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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.

Recently, I decided to kick this tofu scramble up a notch for my father-in-laws birthday. I wanted to make it a little extra special so I added some more Italian flavor with the fresh basil and my new favorite shredded Parmesan cheese by Follow Your Heart. For a final burst of flavor, I added some fresh avocado slices, because everything is better with avocado in my opinion! It was a hit and I was the only vegan at the birthday brunch! That’s a winner in my book so I am sharing it with all of you!

Vegan Baked Wontons

Course Snack
Cuisine Chinese
Servings 4

Ingredients

  • 40 vegan wonton wrappers (available at Asian foods stores)
  • 11 ounces Beyond Meat Beefy Crumble
  • 1/4 cup chopped water chestnuts
  • 3 green onions , sliced
  • 5 cloves garlic , minced
  • 1/2 ginger , minced
  • 2 1/2 tablespoons tamari
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons olive oil

Instructions

  1. Heat oil in a large pan. Add the green onion, garlic, and ginger. Cook 1 minute until fragrant.
  2. Stir in the Beyond Meat and cook 5-7 minutes until it is heated through.
  3. Stir in water chestnuts, tamari, and rice vinegar. Cook an additional 1-2 minutes. Remove from the heat.
  4. Place the wonton wrappers on a flat surface and spoon a heaping tablespoon of the filling into the center of each wrapper.
  5. Wet the edges of the wrapper by dipping your finger in water and gliding it around the edge.
  6. Fold the wrapper in half diagonally to form a triangle. Press the edges together firmly to seal.
  7. Bake at 350 degrees for 5 minutes. Flip and bake another 5 minutes.
  8. Serve with tamari or your favorite dipping sauce.

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