I never used to be a breakfast person. I would typically skip it or half hapharzadly grab some cheerios before dashing out the door. Now that I’ve grown into a routine with my beloved breakfast (and sometimes second breakfast if I have a good workout!), I look for some variety in my mornings. To be honest though, it’s typically a breakfast porridge of some kind or a smoothie. The above scramble is enjoyed regularly when we have “breakfast for dinner” nights though. This comes together very quickly – 30 minutes max.
8oz package of firm tofu, rinsed & crumbled
1 tbsp of olive oil
1/4 cup of nutritional yeast
1 tsp each of dried paprika, garlic and turmeric
1/2 tsp of dried onion powder
1/2 tsp of black salt (optional, but helps give it that sulphur flavour)
a pinch of cayenne
2 tbsp of gluten free tamari
2-3 cups of your favourite veggies (we used bell pepper, zucchini, mushrooms & spinach)
1/4 cup of diced tomatoes
2 tbsp of chopped marinated artichoke hearts
2 tbsp of sundried tomatoes, thinly sliced
Heat a cast iron pan (or wok/frying pan) on the stove on medium heat. Combine all of the dried spices in a small bowl. Add the olive oil and crumbled tofu and cook for 5-7 minutes, stirring frequently. You may need to add a few splashes of water. Add 1 tbsp of the tamari and half of the spice mix and combine well, cooking for another 3 minutes or so. Remove the tofu from heat and set aside. In the same pan, sautée your veggies. When they have softened, add the last tablespoon of soy sauce, add the diced tomatoes, the artichoke hearts, sundried tomatoes and the rest of the spice mix. Stir until heated through and add the tofu to it and mix it all up.
I topped this with sliced avocado and sunflower sprouts. Vegan sour cream would be really good too. Or hot sauce if that floats your boat. We had some vegan sausage patties and tater tots. So good!