Yay! The weekend is here. Because I work full time, I don’t often have the time to make myself the sort of decadent breakfast in the morning that I sometimes crave. Instead I make do with quick, easy, and still delicious breakfasts. Usually in the morning I will have my green smoothie followed by oatmeal, chia seed pudding or cream of quinoa. If I am really running late then breakfast will be a green smoothie followed by a couple of apples or some other fruit.
It is on the weekends when I have the time to make a great breakfast and really unwind. Typically my weekend breakfast is something like kamut flour pancakes, tofu scrambles, or a vegan quiche.
Today I will share a recipe for a great tofu scramble with you. Tofu scramble is a vegan replacement for eggs. Please use organic sprouted tofu because it does not contain the gmo’s that are present in most other brands of tofu. Which means that it is healthier for the body.
Trader Joe’s carries the sprouted tofu. Here is what the package looks like.
1 pkg of sprouted tofu (firm or extra firm)
1 bag (8 ounces) of fresh or frozen spinach
1 medium tomato diced
3 cloves of garlic
1 small onion diced.
2 tablespoons of olive oil
1/2 bag of Daiya shredded cheddar cheese (or vegan cheese of your own choosing)
1 tsp of sea salt or salt to your own taste
1 pinch of cumin
1 teaspoon of turmeric to add color
1 teaspoon of spike seasoning
¼ cup of nutritional yeast
Prep by rinsing and pressing your tofu. If you don’t have a tofu press, you can still press your tofu by wrapping it in an towel or a few paper towels and putting it on a plate with some heavy books on top of it for about 15-20 minutes. This is to press out all the excess water in order to easily crumble your tofu. This is also a good trick if you want to marinate tofu and give it better flavor.
While your tofu is being pressed, you can move on dicing the garlic,onion and tomato. After everything is diced pour your two tablespoons (or more depending on the size of your pan) of olive oil into your pan and saute everything until the onions are almost translucent. While waiting for the onions and tomatoes to cook down you can unwrap the tofu and drain the excess water off. Then begin crumbling the tofu into a bowl and set it aside.
By now your onions should be translucent so you can add in the spinach and the crumbled tofu. Add the cumin, salt, turmeric, spike seasoning and nutritional yeast. Use your spatula to keep everything moving in the pan because you don’t want it to stick. The tofu should have a nice yellow color from the turmeric and be a little softer than when you originally put it in the pan. It is at this point that you can add the Daiya stir it through out and cover the pan with the lid until it is mostly melted.
You can serve this up with vegan bacon or home fries. Sometimes I just eat with sprouted Ezekiel bread and avocado with black pepper on it.
Note: If you want more of the sulfur flavor that is consistent with eggs, sprinkle a little black salt on top of the tofu before serving. Enjoy!
Photo Credit: Photo of tofu is from http://thingsiloveattraderjoes.com/