This morning I decided to make it finally. Instead of spending a bunch of time veganizing the recipes, I just went with what I knew. Plus, it took forever because I made pesto, seitan and pesto jack (more on that later) from scratch before I started making the scramble. So I opted to make pb&j French toast sticks instead of the pancakes.
For the tofu, I made a scramble out of zucchini, spinach, and red bell pepper (for color). I salted and sauteed the vegetables until soft and a lot of the liquid was gone. Then I added the crumbled tofu and cooked for about 10 minutes more. I turned off the heat and stirred in huge spoonfuls of pesto until it was geen enough for me.
I ended up using Isa's recipe in Vegan with a Vengeance. I made two changes based on what I had. I did 2 cups basil and 1 cup spinach. I also did half toasted sunflower seeds and half toasted pepitas instead of the walnuts. Era and I thoroughly enjoyed it!
I wasn't expecting much from the French toast, but it was so freaking good! Of course, this means that I didn't write the recipe down. The batter was simple: So Delicious plain unsweetened coconut milk, some creamy natural peanut butter, chickpea flour, whole wheat pastry flour, cinnamon, and vanilla. I've gotta recreate this stuff.
I topped it with a sprinkling of powdered sugar and some cherry preserves. I love breakfast so freaking much!!!!
Back to the pesto jack...I got it in my head to tweak The Ultimate Uncheese Cookbook's jack block uncheese. Last year I made the pepper jack, but I remember it being too oniony. Plus, I wanted to try to make it feel less jellied. The result wasn't great. It wasn't bad, but I upped the cashews and didn't change the other spices enough so the flavor wasn't as well rounded as I'd like. The texture was better than I remembered though. I'll post some pics tomorrow.