Vegan Father’s Day Brunch


Blue Mosa

–       Crush 3 to 4 blueberries in a champagne glass

–       Fill champagne glass with Martinelli’s Sparkling Apple Cider

–       Top with Naked® Blue Machine

–       Twist of lime (and garnish)


Tofu Pizza

Tofu (prefer organic and drained the night before)

3 Scallions (chopped)

½ Onion (chopped)

2 cloves Garlic (chopped)

1 Bouillon cube

Herbs and spices: (measurements depend on how spicy you like it)

¼ tsp. Oregano

¼ tsp. Basil

¼ tsp. Thyme

¼ tsp. Paprika

¼ tsp. Garlic Powder

¼ tsp. Onion Powder

¼ tsp Dill

a pinch of Tumeric

Salt (to taste – no more than a pinch)

Flat bread

Fresh Arugula greens

Fresh Dill (chopped)

Baby Tomatoes

Dijon- Jalapeño sauce:

3 tbsp. Dijon Mustard

2/3 cups Ponzu Sauce (or soy sauce)

Jalapeño (chopped, optional)**

Cooking Directions:

Drain and remove tofu from its package. Mash tofu with a fork until it resembles an egg-like consistency. Heat pan on a medium heat. When pan is sizzling hot, add onion and garlic. Sautee onions and garlic on a medium heat until onions turn translucent. Add bouillon cube and stir until cube disappears. Then add tofu and cook on medium heat, approximately 7 – 12 minutes until tofu begins to brown (consider making the sauce while you wait). Stir occasionally to keep tofu from sticking. After 10- 12 minutes add herbs and spices, chopped scallions, and mix. Cook (if necessary) for 5 more minutes to brown and remove from heat.

Lightly toast (in oven) a piece of flat bread with a little butter or olive oil. Place a handful of fresh Arugula greens, fresh chopped Dill and a few baby tomatoes over flat bread once toasted.

Dijon- Jalapeño sauce:

Add Dijon mustard, ponzu sauce, and chopped jalapeno to a blender or food processor. Blend until smooth.

Add 3-5 tablespoons of tofu over the arugula, dill and flatbread. Lightly drizzle the Dijon-jalapeno sauce over entire dish and serve.

2 thoughts on “Vegan Father’s Day Brunch

  1. Love, love, love this post! I enjoy making flatbread and never thought to try it without cheese! I look forward to learning more tips! Bon apetit!

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