I decided to start off Vegan MoFo with a bang! Mexican flavor-inspired brunch!
I have been craving polenta lately, so I thought this would really hit the spot. I made the basic tofu scramble from Vegan Brunch (which uses cumin- my favorite spice- and it definitely can help add a smokey- Mexicany flavor), then spooned it over slices of polenta that I had panfried with just a little cooking spray. I drizzled over a few tablespoons of Trader Joe's roasted tomatillo and yellow pepper salsa and topped with 1/4 of a fresh avocado. The finishing touch was a sprinkle of course kosher salt. This would have been awesome topped off with some vegan sour cream- but I didn't have any on hand and was too hungry to take the time to make any.
It was sooo flavorful, yummy and satisfying! It really did hit the polenta-craving spot. I'll have another polenta dish to share later this week.
Happy World Vegetarian Day, too!