

Some days I end up walking the length and breadth of whole foods and come upon some goodies that just need to be tried out. ( The walking and browsing part is super awesome, because being able to do that in a high traffic area with so much stimulus and also browsing the huge amounts of stuff with the eyes while being myself stable and not much affected by the stimulus, has gone from impossible to somewhat possible or either just walk or just browse or somewhere in between). Forget Reading the labels while standing. That small print always gives me a headache. but hubbs is always there to finish the job at hand.



Any which way, on one such glorious day. I found the Kite Hill cheeses in the regular cultured cheese aisle and some Hemp Freaking Tofu! We picked the Chili Lime Tofu, and the dill Truffle Cassucio cheese. The Kite hill cheeses are cultured nut milk based artisanal cheeses. I have never been the one to appreciate cheese. We never ate any except Paneer (cottage cheese) while growing up and the exposure to the other cheeses was when I came to the US and post school job life, which basically was 4-5 years. The Kite hill cheeses, as I have heard other people talk about them, are a game changer. There is no fake added oils and tastes to make them cheesy. the cheeses use similar methods to culture and develop them as would for dairy cheeses. The concept is amazing and I hope these cheeses reach far and wide and are appreciated.



So back to the Tofu and the Pizza. Hemp tofu has a weird texture to it and easily falls apart. So I decided to scramble it up my usual way.And put it on a thin spelt crust and topped with shredded potatoes a la hash browns. I mean what more would you want for breakfast right. 🙂 or brunch or dinner.

You can use regular soy tofu in this recipe too. Hubbs liked the Hemp tofu a lot because of the texture and the nuttier taste ( I have a feeling that his love after just one bite has something to do with the name “Hemp” tofu ;)). I usually take my time to make judgments about new tastes and textures and let them grow on me before deciding either ways (like I did with Tempeh, which I initially was not not very fond of). So I am on the fence with the Tofu. It tastes good, but I am not in love with it yet. It is a great sub for a soy free tofu in certain dishes like scramble or baked tofu cubes etc. With ample spices in the scramble, this is a delicious pizza. Just don’t expect it to be too eggy or too soy tofu-ey and you might love it.



The hemp tofu that I used already has chili and lime flavors and I added my favorite flavor and herb combination (thyme + smoky spices) and scrambled it up. Topped it with grated russet potato. Half of the pizza is topped with my Spicy Cashew Mozzarella. It tastes amazing!, but needs a bit more meltyness for a pizza. I used a thin spelt crust. See here for glutenfree Pizza crust options.



Seen below with the Spicy Cashew Mozzarella. Add as much or as little grated potato. I added a bit less for photographing purposes:)



More Savory breakfasts, all Soy-free and gluten-free

Lentil Mung Bean Omelettes with blackened veggies and havarti. GF

Millet Chickpea chard Bake GF

Chickpea flour fat pancakes with cauliflower. GF

Soy-free Frittata. GF

Chickpea flour Veggie omelettes. GF

Steps:

Saute the onion, peppers and garlic until golden.







Add spices, greens and mashed Hemp tofu and mix well. cover and cook for 6-7 minutes.







Prep the pizza crust. Top with the scramble.







Top with grated russet or regular potato, a spray of oil and a generous dash of salt and pepper.







Bake for 10 minutes and serve hot!







Hemp Tofu Scramble Breakfast Pizza topped with hash brown potatoes

Allergen Information: Free of Dairy, egg, corn, soy, nut. The scramble is gluten-free.



Serves 2

Ingredients:

1 tsp oil

1/3 of a medium onion chopped, 1/2 cup

1/2 red bell pepper, chopped 1 inch pieces

1 clove of garlic, minced

1/2 cup chopped greens (I used chard)

1/2 tsp cumin powder

1/2 tsp chipotle pepper powder

1/2 tsp turmeric

1/8 tsp black salt (kala namak)

1 tsp thyme

1 8 oz package Hemp Tofu (or 1.5 cups cubed firm tofu)

1 Tbsp nutritional yeast flakes

1/4 tsp salt or to taste



This Spelt Crust recipe here or use any of the glutenfree Pizza crust options.



1 russet potato or white potato grated, and lightly squeezed in a paper towel

salt and pepper



Add cheese like this Spicy Cashew Mozzarella (optional)



Method:

Make the Scramble:

In a pan, add oil and heat on medium. Add onion and red bell pepper and cook until onion is translucent. 5 minutes

Add the garlic and greens and cook for another 2 minutes.

Add the spices and mix well. Add the tofu, nutritional yeast and salt and mix well. Cover and cook for 7 to 8 minutes. Stir once in between. If the scrambles begins to stick, add a Tablespoon or so water to deglaze. Hemp tofu has enough moisture, so it doesn’t usually dry up that soon, but regular tofu might. Taste and adjust salt and spice.



Make the Pizza crust, and roll it out on parchment. about 11-12 inches. Pre-heat the oven to 425 degrees F.

Top with the scramble and spread evenly. Grate a Russet potato on a paper towel. Lightly squeeze in the towel, then top the scramble. You can also add thinly sliced potato on top instead. Spray oil, Sprinkle salt and pepper generously. Add vegan cheese shreds (optional)

Bake for 10-11 minutes. Broil for a minute for crisper hashbrowns. Slice and serve.

Top with avocado slices, Sriracha mayo, or hot sauce or other dressings of choice. The scramble can dry out while baking unless well covered by the hash browns, so the dressings add moisture back.



Notes: I made this in 30 or so minutes active time. Kneaded the dough of the crust, then let it sit and rise till the scramble was made and the potato grated. Shaped it after the 20 minutes rise/scramble cook time and topped it with the scramble and potatoes and put it in the oven.





This scramble is being shared at Rickis wellness weekend.