Tofu Scramble, Y’all

IMG_2591

This dish is a tasty, animal free option for breakfast and can also be used for any other meal or a snack. I keep some in the fridge at the ready to be heated up as a main dish, a side dish, stuffed in a burrito, in a lettuce wrap, or mixed with a little hummus or vegan mayo for an eggless sandwich.

I am making granola at the same time, so given the weirdness of our oven, I turn on the burner first; otherwise, with the oven on, it won’t light. Yeah, I know.

Sauté diced portabello mushrooms, onion, and sliced small sweet peppers. I use a ceramic pan and there is no sticking, but if your pan sticks, add a bit of water or vegie broth. No oil.

IMG_2594

After the onions are more translucent, crush garlic into the mix. Notice there are no specific ingredients. Add as much or as little according to your tastes.

IMG_2596

This is 2 pounds of firm tofu after being squeezed of most of its liquid. Below is my fancy press–2 ten-pound free weights in Ziploc bags. 🙂 My hubby did not use them anymore, and they work like a charm! 🙂

Stir granola!!!

IMG_2597

Crumble the tofu into the pan and mix in.

IMG_2598IMG_2599

I add the following: smoked paprika, cumin, black salt (eggy taste), turmeric, Frank’s Hot Sauce, and Bragg’s Amino Acids.  Stir to incorporate flavors and dry any extra liquid. Then eat!! Yum!

IMG_2600

And yes, the granola finished, too.

IMG_2603

Advertisements