Spicy Scramble

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!

Leave A Comment »
Tags:

Asparagus & Tomato Scramble

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!

Leave A Comment »
Tags:

Tofu Scramble

A tasty breakfast idea I got from an Amy’s frozen meal — my husband doesn’t miss eggs after eating this tofu scramble.

In a large skillet over medium heat, saute one onion in a tablespoon of olive oil, add three cloves of garlic and one pound of extra-firm tofu (drained and crumbled).  After a few minutes add two to three chopped carrots, a cup of  sliced mushrooms, and a small chopped zucchini.  Cook until carrots and zucchini are soft and then add a cup of fresh chopped spinach (I used frozen this time), three tablespoons of nutritional yeast, with salt and pepper to taste.  Cook a few minutes until flavors are blended and once done, top with fresh grape tomatoes.

Leave A Comment »
Tags: