Another great vegan breakfast — asparagus and tomato tofu scramble! Much like eggs, this scramble is very versatile and I decided to make it with fresh farmers market asparagus and tomatoes today.
First cut your asparagus and place in a skillet with water and boil for a few minutes until asparagus is soft but not mushy. When done, drain water and saute the asparagus with one small onion and a clove of garlic in about a tablespoon of olive oil. Then add a pound of extra-firm tofu (drained and crumbled). After a few minutes add a chopped tomato and three tablespoons of nutritional yeast or vegan parm, with fresh ground salt and pepper to taste. Add a dash or two of turmeric for color (and because I put it in everything during cold and flu season) and cook for a few more minutes over medium heat — enjoy!
I’ve been thinking about all the things I would miss if we left Florida, one in particular is all the farmers markets littered around the state. We frequent one that is less than a mile away “John’s Market” — all local and fresh produce. I’d also miss my orange tree! I planted it almost two years ago and it produced the first fruit this past December, it was delicious! Nothing like walking out to your back yard to pick a fresh orange for breakfast!