Sunday Brunch

Mom and I whipped up this brunch in about 30 minutes:

On the left is a tofu scramble with spinach and sweet potato.  I sauteed this in a wok, with no oil added, just some pepper, turmeric, and garlic.  On the right are pancakes made from the Aunt Jemima box mix -- instead of adding eggs, we used Ener-G Egg Replacer, a tapioca and potato starch egg substitue.

A big salad with lettuce, carrots, red peppers, cucumber, pear, ground flax seeds, and dried cranberries.

My plate -- loaded up with (clockwise from the top) salad with low-calorie mango vinaigrette dressing, Yves vegan sausage, tofu scramble, strawberries, grapes, blueberries, and pancakes topped with baked apple and Soyatoo whipped topping.