November 3, 2011

Brunch for the First Snow

In case you've had your head in a hole all week, we here in the Northeast experienced our first wintery blast last weekend. My roommates and I spent the morning preparing endless rounds of espresso and rotating around our popping radiators surrounded by a sprawl of front pages and slippers. The grey cocoon of light and buildings quieted the city and lengthened my morning dream state into a whole day of records and poetry only to be interrupted by a short frolic outside and last-minute costume preparations. We also enjoyed this delicious brunch of rosemary homefries, tofu scramble, and (of course) warm applesauce. Wintery vegetables are perfect for tofu scramble and this one was super spicy, filled with peppers, mushrooms and collared greens.

6-12 Red potatoes, diced
1 tsp salt
1-2 tsp rosemary
a few dashes of smoked paprika or Old-Bay type spice
3 TBS olive oil
3 TBS earth balance

Boil the potatoes in salty water until just almost done. Drain all of the water. In a large skillet heat the margarine and olive oil together until hot. Add the potatoes, rosemary, and salt. Let the potatoes sit undisturbed in the hot oil for a few minutes or until crispy. Turn to brown other side. Add pepper, salt, and herbs as desired.



  1. Natalie, can you tell me in what order you add the greens and other veggies to your tofu scramble? I love tofu scramble, alas, I can't quite win my partner over to it, so I just make it for myself and eat the leftovers for lunch the next day.
    Love your blog.

  2. Thanks Elizabeth! Keep up the good tofu work. There's someone in my life who is also opposed to tofu but she has recently turned a leaf thanks to KM's quiche (guest-post to come!). As far as the scramble is concerned, I try to fry the tofu with the onion first then add the veggies in after a few mins. If you are using peppers, put them in the skillet with the tofu, but most other veggies will cook quickly in the melange. Keep experimenting! Vegan Brunch ( is a great resource.