Vegan Breakfast "Ham"

Today, the 4th vegan mofo day, was filled with a trip to the farmer's market (thanks to Steve), making BBQ Seitan for Columbia's Roots' n' Blues' n' BBQ festival, and having breakfast for dinner...again!

From Thursday's BFD meal, I had two leftover Apple Cinnamon Waffles (VWAV modification), so I wanted to use those up while they were still fresh. For some protein with our breakfast meal, I wanted to mix it up, so I made a vegan faux Breakfast "Ham." If you are from the Midwest or South or the country, then you have had ham for breakfast. Missing this sweet and salty flavor, I decided to try my hand at a cruelty-free version...it is soooo yum! Very salty, which I am not usually big on, but this is an exception to my rule! And this chewy texture is great!! Perfect with any breakfast for sure!

Local Apple Cinnamon Waffles, Sweet Potato Hashbrowns, and Vegan Breakfast "Ham"

Vegan Breakfast "Ham" (makes 2 servings)
1 block smoked tofu

1 tsp liquid smoke

2 Tbs Bragg's Liquid Aminos

1 pinch black pepper

1/2 tsp paprika

1/2 tsp sage

1 Tbs agave nectar

1/2 cup water

2 Tbs nooch

Slice the tofu in half widthwise, then each one in half again lengthwise. Then slice each quarter in half down the middle, leaving you with 8 thin slices of tofu. In a medium bowl, whisk together all of the ingredients, except the tofu. Place the sliced tofu in the liquid and marinate for 1 hour. In a large skillet, heat 1 tsp canola oil over medium flame. Place the tofu in the heated skillet and pour the marinade over it. Simmer the tofu until the liquid has entirely evaporated and the tofu is starting to form chewy edges. Then it's ready to serve to make an awesome breakfast!!

This morning, while I was working making food for the BBQ festival, Steve biked to the farmer's market and picked me up lots of local produce! What a great guy :) I am soooo looking forward to cooking yummy meals this week with this end-of-summer/beginning-of-fall booty!

Here's what he got: a huge pumpkin for pie-making, okra, purple Cherokee heirloom tomatoes, a habanero pepper, a serrano pepper, regular eggplant and Japanese eggplant. The possibilities are endless!