I love me a good breakfast smoothie, but with this cold weather nipping at our heels here in NYC, it might be time to switch to something that will warm up my tummy. I mean, ok, I could have a smoothie if it was 20 degrees out (that’s how much I love smoothies), but 2 degrees is pushing it. So, what’s a gal to eat on bitter A.M.s?
How about she whips up some Vegan Scrambled Eggs?! Oh, yea!
Honestly, I threw this together with stuff I had left over in the fridge over the weekend. I was not expecting it to come out as well as it did – but let me tell you – this stuff is DE.lish.
The “eggs” are simply scrambled up tofu. What’s great about tofu is how versatile it is. On its own, tofu doesn’t have much of a flavor, but that just means it takes on whatever flavors you cook it in. It can also take on a variety of textures depending on how you prepare it, and this one comes out just like fluffy scrambled eggs!
I seasoned mine with some salt and pepper and then sprinkled on some nutritional yeast to give it a bit of cheesy flavor. Then, I just piled on the yummy veggies!
What’s your favorite cold-weather breakfast?
- 1/4 block of extra firm tofu
- salt and pepper to taste
- sprinkle nutritional yeast (about 1/2 tsp)
- your choice of veggies (I used mushrooms and tomatoes, and topped it off with avocado)
- Heat a skillet over medium heat.
- As the pan is heating, press the liquid out of your tofu. The easiest way to do this is to get a dish towel and fold it in thirds length wise. Then get 2 connected paper towels and fold it in thirds lengthwise. Place on top of the dish towel. Cut your tofu in half, and place the two halves on left third of the towels. Fold the paper towel over the tofu, then back over (created a double layer). Do the same with the dish towel. Press down forcefully to push out the water, but not so much so that the tofu breaks. Your tofu should be dry enough now to cook!
- Once the pan is hot, spray with non-stick spray.
- Using your hands, crumble the tofu into pieces, and toss in the pan. Season with salt and pepper
- Cook for about 3 minutes, stirring occasionally and then add in your veggies. Sprinkle with nutritional yeast and cook a few more minutes, until veggies are cooked through.
- Serve atop whole wheat toast or top with avocado.