Sometimes I really want a savory breakfast. And as much as I love fruit, oats, and other whole grains, and I also enjoy spinach, mushrooms, and onions, so why not eat those for breakfast sometimes too! And, when you combine them with tofu, turmeric, black pepper, and other vegetables, herbs, and spices you can create a nutritional powerhouse of a breakfast!
Here’s one of my favorite tofu scramble recipes. I do sometimes eat it just like this, but I also want you to know that the beauty of recipes like this is that you can mix and match the ingredients, to adjust it for your specific tastes and whenever you happen to have on-had in the morning when you are making it.
So follow the recipe loosely, but also please feel free to have some fun, get creative, experiment, and make it your own!
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp turmeric
- ¼ tsp black pepper
- crushed red pepper (to taste)
- ¼ cup water
- 16 ounces extra firm tofu
- 1 onion
- 1 red pepper
- 12 ounces of mushrooms
- 1 bunch of kale or spinach (or 3 cups frozen)
- 1 can black beans (drained)
- Combine all spices and water in a small mixing bowl
- Stir well, and set aside
- Drain tofu, and set aside on a towel to release excess liquid
- Preheat a large saucepan, or wide bottom pot, and then add onions, peppers and mushrooms. Sauté for 10 minutes or so, to allow the released juices to evaporate
- Once most of the liquid is evaporated add the kale add black beans, and stir to combine, and then push the vegetables to the outsides of the pan, leaving the middle empty
- Crumble the tofu into small pieces, and place in the middle of the pan to heat
- Pour the sauce over the tofu, and stir together before combining with the vegetables
- Stir everything together and cook until hot, adding a little water if necessary to prevent sticking
Remember to experiment! You can use any kind of greens, beans, and vegetables that you want. Or leave out something if you don’t like it. Have fun, and enjoy!!
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