There's not much one can say about breakfast. For myself, it's a joy to break fast in a habitual way each morning, boiling water for tea, getting out my blender to prepare a smoothie to start the day. But we all come across those mornings that call for a little something out of the ordinary. A few days ago was one of those days. While lying in bed, I made a mental list of the food I had in my fridge. With plans to leave my apartment for the Christmas holidays in just one day my fridge was sparse. Even so, I calculated a block of tofu, sun dried tomatoes, olives, onions, garlic and carrots to be in my kitchen.
1block firm tofu- crumbled
1 onion- diced
3 cloves garlic- minced
vegetables (feel free to use whatever you have in your kitchen)
2 carrots- peeled and grated
8 oil soaked sun dried tomatoes- chopped
a handful of marinated black olives- pitted and chopped
1tsp garlic powder
1/4 tsp chili flakes
Bragg's or soy sauce to taste
In a frying pan on medium heat saute your onions and garlic in a little oil until soft and browned. Add seasoning to the onions, stir, then add the crumbled tofu. Stir and turn up heat to med-high and fry for a couple minutes. Add vegetables and continue cooking until mixture becomes drier and carrots are soft.
Serve with toast (I use Ezekiel bread with Earth Balance margarine and on this day, Marmite spread on top). I also had some kale crumbles from Come to Fruition, a local vendor at our market which I topped the tofu scramble with.
All in all it was a delicious breakfast that's easy to adjust to your taste. You can't go wrong with flavours and vegetables to add to any tofu scramble. Be flexible and creative and try it yourself! I'd like to do a Mexican scramble next time with black beans, peppers and chili powder, perhaps with some Daiya cheese melted in. Or a curry flavoured scramble would be great too. Have fun!