I can be utterly predictable at times:
My Sister and I never miss Chipotle before going to a Monarchs Hockey Game
Weekday breakfast at work is either super foods oatmeal that I make myself or an English muffin with peanut butter.
Weekend breakfast consists of breakfast sammies or pancakes.
Any weekday I have off from work you are guaranteed to find me with a big ol' plate of tofu scramble.
I drink copious amounts of tea and always have at least 4 books in my kindle Que that are just waiting to be read.
Come to my house or work on any given day and you will be guaranteed to check anyone of these items off - maybe it is my type A personality, but often times I am pretty predictable which isn't necessarily a negative trait, I do find time for spontaneity too!
This isn't quite a recipe but rather a method - the base of the tofu scramble always remains the same, the add ins can be switched up by whatever you have on hand.
For an extra firm tofu scramble I use extra firm sprouted tofu from Wild woods, for a softer scramble I like to use firm or extra firm tofu from Nasoya.
I absolutely cannot wait until summer; I always grow Swiss Chard and last year I grew Ragged Jack Kale which was a huge success and plan on growing both once spring hits. Typically I always have baby spinach on hand, however on my last trip to the market I spotted some beautiful Swiss Chard that I just couldn't resist.
My tofu scrambles always consist of tofu "eggy" base, a hearty green & salsa.
Someday, when I open up my dream vegan cafe & bakery this will definitely be on the menu.
As I write this post we are receiving yet another round of snow, this past weekend we had our first real taste of spring (woo hoo for 40 degree weather!!) which made it feel like Spring was an actual possibility and not just a far away dream. We are anticipating another 10-12 inches of snow from this current storm front, I guess that means I will simply have to continue day dreaming about the garden, it will give me a little more time to formulate the garden plan which is on the Sunday to do list. On a positive note there will plenty of the fluffy white stuff for a good snowshoe hike this weekend!
What is your signature tofu scramble?
Any must haves that make your scramble the ultimate scramble?
Tofu Scramble ~ Swiss Chard & Salsa
method not an exact recipe
you will need:
(based on a single sere size)
Extra firm or firm tofu (sprouted for a denser scramble)- adjust quantity to number of servings
1/8 Black Salt/ Sulfur Salt
1/8 tsp turmeric
1 tsp or more of nutritional yeast
1/4 cup or so of your favorite salsa
1-2 cups greens; baby spinach, shredded chard, shredded kale
Crumble up your tofu with your hands sop it looks like scrambled eggs
Over medium heat add all seasonings except salsa and mix well- cook for 1-2 minutes. Add Salsa and mix, cooking an additional 2 minutes or so. Add greens and cover until wilted, about 2 -4 minutes or so. Lift cover about halfway through cooking and give it a stir to ensure scramble is not sticking to the bottom of the pan.
Remove from heat and serve with sprouted toast or English muffin!