Vegan Breakfast

There’s nothing like waking up to a great big breakfast on the weekend.
I’ll admit, I do miss my eggs and bacon! But, I have a healthier and more compassionate alternative.
Last weekend we made Yves Vegan bacon strips, Southwestern tofu scramble, hash browns, and whole wheat toast with Vegan Becel and Jams.
To simulate scrambled eggs, I used this recipe I found on the Kind Life Website.

Sheri’s Southwestern Tofu Scramble
Serves 2-4
INGREDIENTS
• 1 lb. firm Tofu (rinsed, pressed/drained for 15-30 mins.)
• 2 T. extra virgin olive oil, divided
• 1 t. chili powder
• 3/4 t. turmeric
• 1/2 t. dried oregano
• 1/4 t. ancho chile powder
• 1/4 - 1/2 t. smoked paprika to taste
• 1/8 t. cayenne pepper
• 1 T. chopped parsley
• 1 small zucchini, cut in half, then into half moons
• 1 small summer squash, cut in half, then into half moons
• 1/2 small red onion, diced
• 1 c. frozen sweet corn
• fine sea salt & pepper to taste
STEPS
1. Crumble rinsed/drained tofu into a large bowl with your hands, mashing and breaking up the tofu with your fingers until no large chunks remain - the tofu will retain a bit of moisture.
2. Add in all dry spices, again combining with your hands until well mixed.
3. Pour 1 T. olive oil into a sauté pan, and cook tofu over medium-high heat for 5-8 mins., stirring occasionally to prevent sticking.
4. While tofu is cooking, warm the other 1 T. olive oil in a separate sauté pan.
5. Add onions & cook over medium heat for 3-5 mins. until they start to become translucent.
6. Add in the rest of the veggies, and cook for another 4-5 mins. until they are crisp-tender.
7. When done, stir veggies into tofu mixture, and heat through 1-2 mins.
8. Garnish with chopped parsley, and add sea salt & pepper to taste.

The texture was great, and the tofu takes on the taste of all the spices. It’s definitely something different, but I really liked it! And, boy was it filling! We didn’t have the zucchini or squash that it calls for in the recipe so we added tomatoes and peppers.