Biscuits and Gravy with Tofu Scramble

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Biscuits and gravy on a Sunday morning used to be one of my favorite meals as a kid. We would have biscuits and bacon gravy, eggs, and fresh cut cantaloupe. There was something about the savory gravy and cold, fresh melon that was always the best combination to me. Now I make the vegan version and I think I nailed it.

You can always make biscuits from scratch, but this recipe calls for those tasty, flaky, buttery, store bought biscuits I love. I will try to make them from scratch one of these days and I’ll add that recipe here when I do.

The tofu scramble is one of my go-to’s because it tastes just like eggs and always hits the spot for me. Make sure you use black salt aka kala namak because it is what gives the tofu an “eggy” taste. You can get it at most Indian or Asian markets or online. A little goes a long way so it will last you awhile.

For the gravy I used Lightlife sausage because it’s the closest to traditional sausage gravy and I prefer it to vegan bacon. The key is browning the sausage to get it crispy before you add the flour and milk. I add vegan butter to the skillet with the sausage to give it extra fat since there isn’t animal products in this.

Do you make your biscuits from scratch, or do you use the ones in the tub that always scare me when it pops open? Either make an epic breakfast when covered in savory gravy and paired with a protein rich scramble and juicy fruit.

Let me know in the comments below how you make your biscuits and gravy.

Thanks for reading,

Jessica

Biscuits and Gravy with Tofu Scramble

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Yield: 3-4

Author: Jessica Morton

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Tofu Scramble Ingredients

• 1 Block firm tofu, pressed and crumbled
• 2 TBSP Nutritional yeast
• ¼ TSP Turmeric
• ½-1 TSP Black salt
• ¼ TSP TJ’s Mushroom umami seasoning
• ½ TSP Garlic powder
• ¼ TSP TJ’s Onion salt
• 1 TBSP vegan butter
• Salt and pepper to taste

Gravy Ingredients

• 1 Package Lightlife Gimme Lean sausage
• 2 TBSP vegan butter
• 1 TSP Garlic powder
• 1/8 TSP salt
• ½-1 TSP fresh cracked pepper
• ½ TSP Onion salt
• Pinch of nutmeg
• 3 Cups non-dairy milk (I used JOI’s cashew base to make mine)
• 4 TBSP All-purpose flour (feel free to sub out flour)

Remaining Ingredients

• 1 Package vegan biscuits (I use Immaculate Organic biscuits)
• 2 Tuscan melons, balled or cut up (optional but really good with the savory parts of the dish)

Instructions

Tofu Scramble Instructions

1. Press crumble tofu into bowl. Set aside.
2. Mix all seasonings together in another small bowl and set aside.
3. This doesn’t take long to cook, so wait until biscuits are close to done to start the tofu. See remaining steps in main instructions below.

Main Instructions

1. Preheat oven to 350 degrees Fahrenheit (204 degrees Celsius) if using Immaculate Organic biscuits. Adjust oven times to whatever brand you use.
2. Prep tofu using the instructions above. Set aside.
3. Cut up or ball the melon and set aside in fridge until ready to serve.
4. Place biscuits in non-stick baking dish cookie sheet and cook according to package instructions. Usually 13-16 minutes.
5. Once biscuits are in the oven you can start the gravy.
6. Add butter to large skillet and bring to medium heat.
7. Once melted, add sausage, and use wooden spoon to break up all the pieces so they are bite size. This takes some time but is worth it.
8. Stir occasionally, letting sides get brown.
9. Once sausage is browned, add the flour, and stir well to coat all the sausage.
10. After all the sausage is covered and flour is gone from skillet, slowly add the milk back into the pan.
11. Using a whisk, slowly whisk the milk and sausage around letting the gravy slowly thicken.
12. Add seasonings and adjust taste accordingly.
13. While cooking the gravy, in another pan add a tablespoon of vegan butter.
14. Melt the butter on medium heat and add the tofu in. Stir well so all tofu is coated in the butter.
15. Add seasoning and mix well. Adjust seasoning to taste.
16. Cook tofu, stirring occasionally for about 7-8 minutes. Keep on low with a lid on until ready to serve.
17. Once biscuits are golden brown, serve up with gravy on top, tofu on side, along with the fruit. Feel free to add the gravy to the scramble too, it takes things up a notch.
18. Serves 3-4 and leftovers can be kept in fridge for 3-4 days.