The best part of my weekend is getting to wake up later, and make an awesome breakfast. Most weekends, I make a tofu scramble with a cup of coffee. Sometimes I play tunes if I’m feeling fancy.

When I graduated from college last year, I started doing freelance writing work in the summer and had a lot more time on my hands to make healthier meals than I was eating at school. Even though I work full-time now, I try not to forget to make meals that are delicious and healthy.

One of my favourite things to make last year was an egg-white omelette with greens and some form of protein on the side. My new take on egg breakfast actually features no egg; just tofu, vegetables, and usually a piece of toast.

This is both vegan, and gluten-free — within reason. Obviously you can just substitute the toast with your favourite gluten-free type.

If you’ve never had tofu scramble, you’ve got to give it a try. It sounds perplexing, but I promise it’s not that weird. You just take some tofu, season it up, and fry it with your favourite skillet vegetables. Really, its the bomb. You can make a big batch and heat it up the next morning, and you can do whatever you want to it.

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Here’s what I use to make my tofu scramble.

  • 1/3 pack of medium-firm tofu
  • 2 tablespoons of nutritional yeast
  • a pinch of salt and fresh-cracked pepper
  • a sprinkle of garlic powder
  • 1 teaspoon of coconut oil
  • 1/4 cup of red onion
  • 1/3 of a green pepper
  • 1/3 of a red pepper
  • 1/3 cup of black beans, rinsed and drained
  • a handful of greens
  • a few sprigs of cilantro (totally optional)
  • a dash of Sriracha sauce (again, optional)
  • a slice of sprouted toast (my favourite is Silver Hills bakery’s bread)

First, drain your tofu from the pack, and press any liquid out of between paper towels. This isn’t as scary as it sounds, just wrap it up and put it on a plate, with something heavy on top.

When that’s done, cut off a third of the tofu, and crumble it into a bowl. Put the rest in a container and back into the fridge. Combine the nutritional yeast with salt, pepper, and garlic powder with the tofu. Make sure it’s incorporated, but don’t mash the tofu up too much.

Next, chop up your onion and peppers into slices. Heat up the coconut oil in a pan, and fry the onions. When they become translucent, add the peppers and beans. Allow the mixture to cook for five minutes, and add the tofu for a few more minutes of cooking. When everything is heated though, take the pan off the heat and add the greens. Put the lid on, and a slice of bread into the toaster.

Lay the scramble onto the piece of toast, and add any garnishes you wish.

Congrats! You did it! This dish is best served with a cup of coffee or tea, and about half an hour to enjoy every bite of it. But you can eat quickly and run if that’s your style.

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