It’s another snowy weekend in April in the mountains! We haven’t retired the skis or snowboards yet. Although it’s raining in town, the mountains at Alta and Snowbird are getting snow, so that’s where we’ll be this weekend! We’re starting Saturday morning with a filling breakfast of scrambled tofu and veggies in crescent rolls. You can find all sorts of crescent rolls now in grocery stores: vegan, low-fat, whole wheat, etc. Of course you can put regular scrambled eggs in these, but if you haven’t tried scrambled tofu, you should give it a try! You can also swap out the veggies to whatever kinds you like. Enjoy your weekend!
1 package refrigerated crescent rolls
2 cloves garlic
1/4 yellow onion
1 cup chopped mushrooms
1/2 block extra firm tofu; drained & pressed
1/4 cup vegan cheddar cheese
2 TBS nutritional yeast
1/4 tsp dijon mustard
1/2 tsp turmeric
salt & pepper
Heat the oven to 375 degrees. Next, heat a small/medium saute pan and spray with olive or canola oil cooking spray. Add the garlic, onion, mushrooms and a sprinkle of salt and pepper. Cook for a few minutes until veggies start to soften. Then take off the heat & set aside.
In a large bowl, add the nutritional yeast, dijon, turmeric and another sprinkle of salt & pepper. Mix with a fork, and then crumble in the tofu and add the cheese. Mix everything together well with a fork. Finally, add in the veggies and keep mixing until well combined.
Pop open the crescent rolls and lay them out on a baking sheet. Flatten and spread the triangles a bit with your fingers.
Add a scoop of the mixture to each crescent roll, and start folding up the sides. There does not have to be any order to this – just fold up to cover most of the filling in whichever creative way you’d like! Each will be unique… and rustic!
Bake the crescent rolls for 20-25 minutes, keeping an eye on them so as not to burn! They will look golden brown, and will be delicious!
