A holiday brunch favorite with my clan. While you can enjoy this dish any time of the day…even dinner; for me, it’s the perfect brunch dish. Pretty to look at and totally yummy…and easy as pie to make. No one will miss the eggs! Some of the easiest vegan cooking you can do!
Makes 3-4 Servings
extra virgin olive oil
½ yellow onion, finely diced
1 small carrot, finely diced
1-2 stalks celery, finely diced
1 tablespoon mirin
1 pound extra firm tofu, coarsely crumbled
¼ teaspoon ground turmeric
½ bunch arugula, cut into bite-sized pieces
½ cup shredded soy or rice mozzarella (vegan)
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in carrot and celery and cook, stirring, until shiny with oil. Add mirin, crumbled tofu and turmeric and stir well, incorporating turmeric throughout the dish. Cover, reduce heat to low and cook for 3-4 minutes. Stir in arugula and soy cheese, cover and cook for 1 minute. Turn off heat and allow to stand until cheese melts, about 2-3 minutes. Stir well to combine and serve garnished with fresh parsley.