I am really excited to be a part of Vegan Mofo this year and also that it is happening during my birthday month which is very appropriate because I love being and cooking vegan!

Vegan Mofo 2013

In case you don’t know what Vegan Mofo is, it stands for Vegan Month Of Food.  This year it starts on Sept. 1st!  VeganMogo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo.  The idea is to write as much as you can all month, about anything vegan food related.  The goal is to shoot for every weekday, or about 20 times in the month.  “As the world catches on that vegan food really is the best choice for animals (suck it, humane meat!), the planet (bite me, melting ice caps!) and people (piss off, heart disease!) let’s show them what vegan eating is all about.”

It seems to make sense that I signed up to be a part of it this year, because my first blog was based on the idea of cooking and baking through 365 vegan recipes in a year!  This month is looking pretty busy but I am shooting for the 20 times a month.  Anything vegan related works for a post so that helps– hopefully I can share some yummy vegan restaurants and products in addition to recipes!

My mom actually was in labor with me 29 Labor Days ago, and I feel so grateful for all the love and thoughtful gifts I have already received– one being a HUGE bag of vegan goodies from my good friends from The Lange Foundation, Megan, Julie, and Sara!  It really has been so awesome to be able to work with such a great group of people– I have never loved a job as much as I love days that I spend at Lange.  It’s the best combo of people friends and animal friends :)  I also have to throw in here that shopping at Whole Foods really stresses Megan out, so she went above and beyond to find me all kinds of vegan goodies there!  I love you guys!

My vegan loot

{My vegan loot via Instagram!}

I’ve been meaning to try Upton’s Naturals for awhile now, because the mustache man packaging always catches my eye.  Megan got me the Chorizo flavored seitan as well as a block of tofu so it got me thinking of doing a breakfast scramble!  This is really easy to make and a delicious way to start off the day!

Upton's Naturals Mustache Man

Happy Labor Day / Thanks Mom For Being in Labor on Labor Day / Happy Vegan Mofo Month!

PS:  Megan bought the Upton’s also because the mustache man caught her eye!

Vegan Breakfast Scramble

Vegan Tofu + Chorizo Seitan Scramble

The below recipe yields breakfast for 2 :)

– 1/2 block of extra firm tofu
– 1/2 a package of Upton’s Naturals Chorizo Seitan (the seitan is seasoned well and has a slight spice to it so I don’t add any additional seasonings to the dish)
– 1/2 green bell pepper, diced
– 1/2 small red onion, diced
– 2 cubes of Dorot’s crushed garlic
– 1 tsp nutritional yeast
– 1/2 tsp tumeric
– oil for cooking
– 4 pieces of hash brown, I use the frozen kind from Trader Joe’s (optional)
– 4 pieces of toast (optional)

The ingredients

LOVE Upton's Natural's packaging!!

{I love Upton’s packaging!}

Prepare the tofu by rinsing and draining it when you remove it from the package.  Slice the 1/2 block of tofu into about 1/2 inch thick slices.  Lay them on a piece of paper towel and press another paper towel on top to absorb any excess water.  The drier the tofu the more crumbly and scrambled egg like texture it will be.  (You can let the tofu sit like this while you prepare the veggies.)  When you are ready to use the tofu, break it up with a fork until it is in various bite sized pieces.

"Scrambled" Tofu

Pop the hash browns in the oven to bake at 375-400F until golden brown (about 15 minutes).

While the hash browns are cooking, in a frying pan, heat up some oil.  Add the garlic, onions, and bell peppers.  Cook until the onions are translucent.

Add the crumbled tofu, tumeric, and yeast.  Gently stir and mix until the tofu is evenly coated.

Add the seitan.  Gently mix again and cook until the seitan is heated through.

The scramble is now ready to serve!

Does it look like real scrambled eggs?

If you are using the bread and toast, this is how I assemble it (I let the scramble cool for a few minutes after it is finished cooking and toast the bread during that time):  I remove the crusts from the toast (and my dogs will help me make sure they don’t go to waste!).  Then I cut them in half lengthwise, then again horizontally (so you should have 4 pieces now).  I cut the hash browns in half to fit on the slices of bread.  The hash browns go on the toast and I top each with spoonfuls of the scramble.  Serve the extra scramble on the side.  Enjoy!

Time for breakfast!


  1. That scramble looks so satisfying. I love a good tofu scramble :)

    • Thank you! Same here :)

  2. what a nice birthday haul!

    • It was hard not to eat everything in one sitting! ;)



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