Last weekend my apartment housed lots of friends. Sunday morning my roommate and I woke up bright and early to cook a big breakfast for everyone.
My average morning consists of a strong cup of coffee and gluten-free oats made with nut milk. It’s quick, healthy and gives me the energy I need to take on the day. This weekend reminded me of the pure magic to be found in waking up early, cooking a full breakfast and eating at your leisure with your loved ones- a glimpse of joy.
A full hearty breakfast isn’t for everyday, but it’s definitely for some Saturday or Sunday mornings.
Quick fact about me: I’m currently slowly transitioning to a vegan diet. I’ve been a vegetarian for a little over three years, and non vegan foods started making me feel ill. Like I said, I am slowly transitioning to a vegan diet. This transition has included buying only vegan groceries and cutting out milk, yogurt and eggs all together. Eggs were the first to go, after researching the amount of water it takes to produce an egg (approximate 50 gallons!).
I say this all to say, that Sunday morning breakfast was a little less complete without eggs. Which lead me to look into all of the tofu scrambles I’ve been seeing on my Instagram feed. I was a little hesitant, but after reading great reviews from vegans and non vegans, I gave it a try this morning and was pleasantly surprised.
So if you’re a vegan missing breakfast, or someone looking for a healthy breakfast alternative, this recipe is for you.
Ingredients: (serves two)
- 8 ounces (or half a package) of extra firm tofu
- 1/3 cup freshly diced tomato
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon tumeric
- Wrap tofu in paper towels and pat to absorb moisture (you can leave it wrapped in paper towels and place a frying pan on top to enhance the drying process while you prepare the veggies)
- Cut tomato and onion.
- Place onion in a skillet with olive oil, stirring occasionally for five minutes. Then add tomatoes and let the veggies cook for an additional two minutes.
- While veggies are cooking, combine all spices into a small bowl and add just enough water to make a sauce.
- Use a fork or potato masher to crumble your tofu block until it resembles the consistency of scrambled eggs
- Cook tofu in a frying pan with olive oil for five to seven minutes
- Combine tofu and veggies in one pan and continue to cook until tofu browns
- Add sauce to the pan and stir to completely cover the scramble.
- Remove from pan and enjoy (:
I ate my scramble on toasted rosemary and olive oil bread (from Kroger). You can serve the scramble with salsa, avocado or potatoes. Feel free to add your favorite veggies to your own tofu scramble. Tofu scramble can be prepared and enjoyed in a variety of ways and this recipe can be easily customized for your pallet. Get creative. Throw in whatever veggies you have and need get rid of. Feed your guests or treat yourself to a hardy, healthy breakfast.