Breakfast/Brunch · Gluten-free · Holidays · Side Dishes · Snacks

Vegan Texas Fudge

PictureThe original recipe…full of stuff I don’t eat!

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This recipe is a doozy!
I’ve attempted to recreate the most NOT VEGAN recipe I’ve ever eaten!
 This casserole/dip/frittata/breakfast bake/brunch thing (I honestly don’t know what to call it!) is a recipe from my great Aunt.  I remember my mom asking for this recipe after Christmas day brunch at her house.  I was young…too young to have even thought about being a vegetarian at the time.
The recipe is titled “Texas Fudge”.  It’s literally everything that isn’t vegan all mashed into a baking dish and baked until bubbly.  It’s absolutely artery-clogging but I remember it being sinfully delicious.
It’s not something I would ever be able to stomach now.  The thought of meat and cheese together alone grosses me out let alone adding eggs into the mix.  I thought, though, what about a vegan version?
Scrambled tofu is one of my favorite things on this earth.  Why not?!

     This version of Texas Fudge is much healthier.  It’s not the healthiest thing for a vegan to eat, but it’s not bad, relatively speaking.  It’s high in protein, low in fat and is all homemade.  The only thing in this recipe I didn’t make was the vegan cheese.  Although, if you’d like to substitute the vegan cheese for your own homemade vegan cheese or cheese sauce, I’m sure it would be delicious!
I also added in some onion and spinach to give the dish flavor, color and nutrition!  Feel free, again, to substitute the veggies or add more!  I bet this would be amazing with a ton of vegetables added in.  The combinations are endless.  Use this recipe as a base for whatever you’re feeling!
This is a great brunch dish for a get together with family and friends.  You can serve it any way you want to.  It’s great with crackers, toast, on a plate, in ramekins, whatever you fancy!
Enjoy and don’t feel bad!  ^_^

Vegan Texas Fudge

Yield: About 10 servings
Free from: Gluten, Nuts

Ingredients

Tempeh “Sausage” Crumbles

  • 1 package (8 oz) tempeh
  • 2 tsp fennel seeds
  • 1 Tb nutritional yeast
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup tamari
  • 3 tsp Earth Balance olive oil spread/olive oil
  • 2 tsp maple syrup, opt.
Tofu Scramble

  • 1 package extra-firm tofu, drained and divided
  • vegan cheddar cheese, shredded to taste (I used Follow Your Heart)
  • 1/2 onion, diced small
  • 1 1/2 cup chopped spinach
  • 2 Tb chickpea flour
  • 2 Tb nutritional yeast
  • 2 Tb dried parsley
  • 2 Tb vegan mayo (I used Earth Balance)
  • 2-3 Tb water
  • 1 Tb aquafaba
  • 1 Tb vegan butter (I used Earth Balance Soy Free)
  • 2 tsp turmeric powder, divided
  • 1/2 tsp black salt/sea salt
Instructions

Tempeh

  1. Crumble your package of tempeh into a large skillet.
  2. Add 1/4 cup water to the skillet and turn the heat to medium-high.  Cook the tempeh, stirring occasionally until the water cooks away, about 5 minutes.
  3. Add the olive oil spread/olive oil, paprika, fennel, nutritional yeast, and crushed red pepper to the skillet.  Saute the tempeh with the spices on medium heat for another 5 minutes.
  4. Add the tamari and maple syrup (if using) to the tempeh and toss everything to coat.
  5. Reduce the heat to low and cook until the tempeh caramelizes and the liquid evaporates.  This shouldn’t take more than 3-5 additional minutes.
  6. Turn the heat off and set the tempeh aside.​
Tofu Scramble

  1. Heat a large skillet over medium-low heat and add 1 tablespoon of vegan butter.
  2. Add your diced onion and spinach to the pan and saute until the onion becomes transparent, about 5-7 minutes.
  3. Crumble half of your block of tofu into the skillet with the onion and spinach and turn the heat up to medium.
  4. Add the dried parsley and 1 teaspoon of turmeric to the tofu mixture.  Saute everything together, breaking up the tofu into small pieces.  Add salt at this stage if you desire to taste.
  5. Turn the heat off and set the tofu aside.

Tofu Filling 

  1. Preheat the oven to 375 F.
  2. In a food processor, crumble the other half of the block of tofu with the chickpea flour, 2 tablespoons of nutritional yeast, black salt, vegan mayo, aquafaba, and 1 teaspoon of turmeric.
  3. Pulse the mixture until it is mostly smooth.
  4. Thin the mixture out with about 2-3 tablespoons of water, or until it is a thick consistency but you are able to pour it.

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Assembly

  1. In a 9×9 square baking dish, toss the tofu scramble with the tempeh crumbles together.
  2. Grate some vegan cheese on top (to taste).
  3. Pour the tofu filling from your food processor over the tempeh and tofu scramble.  Toss everything to coat completely with the tofu filling.
  4. Grate more vegan cheddar on top of the mixture to finish.
  5. Bake, covered for 25 minutes.
  6. Bake, uncovered for 15 minutes or until the cheese on top is melted and the edges are set.
  7. Let the mixture cool for a bit before serving.  The recipe calls to serve it as a dip with crackers.  I’m sure you could just eat some with a fork and that’d be cool, too.  😉

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