Breakfast Tofu Scramble Served Over Sliced French Baguettes

The most favorite thing I like doing on Sunday mornings is sleeping in.  And guess what?  I didn't get to sleep in because my husband likes to walk around the room and make a lot of noise so that I can be awake and keep him company.  The next favorite thing I like doing on Sunday mornings is taking my time getting up.  I was laying in bed having a grand ole' time just watching Meet The Fockers with hubby until I him say, "Babe.  I'm hungry."  Aha!  I knew this was the reason why he was deliberately making such loud noises to wake me up.  Lucky for him I was in a semi-good mood.  I'm never much of a morning person but I got in a few laughs when Jack Byrnes asked Greg Focker if he could milk him too. 

I wanted to make something savory but filling so again I tried utilizing all of the produce I have in my fridge.  A couple nights ago, I went to Porto's with my friend Kim to buy her boyfriend a chocolate mousse cake and they were all sold out by the time we got there.  I didn't waste any time in my opportunity to buy a french baguette.  So this morning, I decided to make a scramble to top over slices of french baguette.

Breakfast Tofu Scramble Served Over Sliced French Baguettes

Serves 2

Ingredients

• Sliced french baguette (slice into 1 inch thick pieces and lightly toasted)
• 1 tablespoon of Earth Balance Butter
• 2 teaspoons of minced garlic (2 cloves)
• 8 ounces of crumbled firm tofu
• 2 teaspoons of nutritional yeast
• Pinch of salt and pepper
• Pinch of turmeric power to add yellow color to tofu (you can omit if you like)
• 3 sliced white button mushrooms
• 1 handful of spinach
• 1 chopped tomato
• 5 basil leaves sliced thinly (just chiffonade)
• 1 stalk of chopped green onion

1. On a heated skillet, melt butter and stir in garlic until fragrant
2. Add tofu, nutritional yeast flakes, salt, pepper, turmeric and stir for 2 minutes
3. Add mushrooms, spinach, tomato, basil, green onions and stir fry for 3 minutes
4. Serve with lightly toasted sliced baguettes

Hearty Tofu Scramble with Soyrizo and Roasted Potatoes for Two

During the weekdays, my husband and I are in a rush to get to the office so we make smoothies for breakfast.  It's so nice to wake up on a Saturday morning knowing that I have ample time to make a hearty breakfast.  We used to make scrambled eggs with bacon and toast for our weekend breakfasts but haven't missed the taste of eggs as soon as we tried scrambled tofu.  The texture and the taste of scrambled eggs and scrambled tofu is quite the same.  Scrambled eggs are a bit tasteless in my opinion and I used to drench it in ketchup.  Ever since we discovered Soyrizo, I have never gone back to the meat version.  It tastes even better than the real thing! I'm used to including lots of garlic and onions in my dishes because I love the flavor but you can omit them at your preference. 

 

 

Hearty Tofu Scramble with Soyrizo and Roasted Potatoes for Two

Ingredients

• 1 ½ cup frozen quartered potatoes (I like to use the Trader Joe’s roasted potatoes found in the frozen section)

• 2 tsp olive oil

• ½ chopped brown onion

• 6 oz Soyrizo

• 1 chopped green onion

• 1 tsp minced garlic

• 8 oz firm tofu (crumbled)

• 1 tbsp nutritional yeast

• Pinch of salt and pepper

1.  On a heated non stick skillet, stir fry the frozen potatoes for about 12 minutes and set aside.  You can also microwave the potatoes according the instructions labeled on the package of frozen potatoes to speed up this process. 

2.  Add 1 tsp olive oil and chopped brown onion on a skillet on high heat constantly stirring until the onions are caramelized.  Add 6 ounces of Soyrizo and stir for 3 minutes.  Set aside.

3.  Clean the skillet and add 1 tsp of olive oil and minced garlic.  Stir for a few seconds until fragrant and add the crumbled tofu and 1 tbsp of nutritional yeast.  Add 1 chopped green onion and a pinch of salt and pepper.  Continue stir frying for 3 minutes.  Plate and serve with potatoes and Soyrizo.