For the love of Seitan

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OK so I have been making a lot of breakfast scrambles lately. Namely, Isa’s tofu scramble, a lot of times, which is pretty fantastic in it’s own right. But I needed a change, my husband likes yuba, and thus this recipe created itself. It’s loaded with protein and good green veggies which will give you your vitamin boost for the morning. And it cooks up pretty quickly. So a win on all fronts!

Ingredients:
1.5 – 2 fist-sized portions of seitan, sliced thin into 1″ wide strips
1/3 cup earth balance “butter”
1 yellow onion
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp paprika
1 tsp ground cumin
1/4 tsp ground turmeric
1 tsp salt
1/4 tsp fresh ground pepper
2 cups sliced crimini mushrooms
3 fist-sized portions of brussel sprouts that have been cut into ribbons. Maybe 3 cups worth?
dry sherry, about 1/3 cup
1 package of yuba (8oz), sliced into ribbons
daiya mozzerella cheese

Method”
1. Saute the onion on high until it browns. Add the mushrooms and saute until seared. Add garlic, toss. Add sherry, scrape up the burnt bits from the pan. The sherry might catch flame – if it does, don’t stress, just jiggle the pan around a bit until it dies down. And keep all flammable objects away from the stove. Toss in the yuba, saute on medium – low until the rest of the ingredients are done.

2. While doing this, heat earth balance “butter” in another pan. Fry the seitan until crispy but not hard. This can be tricky; just heat it on med-high and keep turning the seitan every minute or so, and when it starts to firm up take it out and place it on a paper towel.

3. When the seitan is done, remove from pan and saute the ribboned brussel sprouts in the leftover butter until bright green and a little crispy.

4. Add the seitan and brussel sprouts to the yuba mix, remove from heat. Add a handful of daiya cheese, sprinkling it around. Toss the mixture so everything is evenly combined, then portion out onto plates. Yum.

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