I'm not really a morning person. I wake up early, sure, but I'm usually not too happy about it! I reach for a big mug of dark coffee in hopes that it warms not only my head but my hands as well. As I slowly thaw, my stomach starts rumbling and I'm ready for eggs! I could eat eggs for breakfast every day, plus an egg salad sandwich for lunch and maybe an egg with dinner when I have it over fried rice. That's a lot of eggs for one person! So, I try to eat eggs only at breakfast, but every day is still just too much. Oatmeal? Fresh fruit? Granola and yogurt? Nothing really gets me going in the morning quite like eggs for breakfast. Except tofu scramble. Say what?! Tofu for breakfast? Tofu that really starts your day off just like eggs would? I kid you not. This tofu scramble is so good, I sometimes prefer it rather than eggs! Plus, it is so packed with veggies that I automatically feel better starting my day off in such a healthy way. I make a batch at the beginning of the week and just reheat it as needed - it microwaves great! Healthier than eggs, easier to prepare, and yet just as tasty (maybe even tastier)... now that's something worth waking up for!
Tofu scramble comes together fairly quickly, so it's best to prep all of your ingredients before you get started cooking.
Grate the carrots and zucchini and chop your onions and garlic.
Squeeze the excess water from the tofu...
...and crumble it.
Now that you've got all of your ingredients ready, heat a large skillet with olive oil. Sauté the onion for about 3 minutes. Add the garlic, zucchini and carrots and sauté for another 3 minutes. Add the tofu and soy sauce and sauté for about 6 minutes.
Stir in the nutritional yeast...
...and then the spinach. Cook until wilted.
Dig in!
Tofu Scramble
2 T olive oil
1 white or yellow onion, chopped
2 carrots, grated
2 zucchini, grated
3 cloves garlic, chopped
16 oz extra firm tofu, crumbled
2 T soy sauce
1/2 c nutritional yeast
6 oz spinach
-Heat olive oil in a pan over medium high heat.
-Sauté onions until transparent, about 3 minutes.
-Add the carrots, zucchini, and garlic to the pan and sauté for another 3 minutes.
-Add the tofu and soy sauce and cook, stirring frequently, for about 6 minutes.
-Stir in the nutritional yeast.
-Add the spinach and cook until wilted.
-Season with salt and pepper.
