Happy Easter! I’m so used to eating colored hard boiled eggs for Easter so wanted to make some vegan scramble this morning. Been suffering with the flu all week and this is the first day I’ve had an appetite and I wanted something spicy! This is another great tofu scramble recipe I created — so tasty!
Start by heating a tablespoon of olive oil over medium heat. Then add a pound of extra-firm tofu (drained, pressed, and crumbled) along with a few dashes of turmeric for color and fresh ground salt and pepper to taste — blend well. Add in one small chopped avocado, a cup of baby spinach and arugula blend (I used Organic Girl brand), and half a block of chopped up Daiya’s jalapeno Havarti. Let simmer for a few minutes until the “cheese” melts and the greens are wilted.
Serve with your choice of salsa — we used Desert Pepper Trading Company’s Corn, Black Bean, and Red Pepper medium salsa. This is a wonderful breakfast — enjoy!