When one thinks of a hearty breakfast, images of eggs, bacon and even steak come to mind, don't they? Well, I've created a breakfast scramble, completely devoid of animal products, that will fill you up and satisfy you without sending you straight to the hospital with blocked arteries. In fact, my Hearty Tofu Scramble has no cholesterol and, per serving, has half of the recommended daily amount of fiber you need every day. You can eat it in the morning, as a filling for a breakfast burrito (try a high fiber tortilla such as Ezekiel's for a bigger fiber punch) or eat it later in the day, with a side of brown rice for a nutritious lunch or dinner.
In this scramble, I use Silken tofu since the texture resembles soft, fluffy eggs, is low in fat, high in protein and takes on the flavor of the accompanying ingredients very well.
Here is the recipe:
1 tbsp. canola oil
1 medium yellow onion, chopped in half moon slices
1 clove garlic, minced
1 cup cooked Soyrizo
2 medium tomatoes, chopped
1 14 oz. package Silken tofu (Wildwood brand), 1/2 inch dice
1 cup black beans, cooked
1/2 cup fresh yellow corn, cooked (canned will work also)
1/2 tsp. salt
1/4 tsp. cumin
In a heavy bottom pan, on medium heat, cook onion in canola oil for about two minutes, then add the garlic and cook for about one more minute till onions are soft and translucent. Stir in the Soyrizo and saute for about 1 minute, then add the tomato, salt and cumin and cook for an additional minute. Add the Silken tofu and mix well, cook for 2 minutes. Add the beans and corn and cook for an additional 2 minutes until all of the ingredients are hot and flavors have married.
This quick and simple scramble won't leave you missing any of that heart-clogging stuff one usually associates with the American breakfast. Because this scramble is flavorful, colorful and full of texture and fiber, it will leave you satisfied for hours. A good breakfast accompaniment, besides tortillas, is some type of potato, such as home fries.
I hope you enjoy this scramble. It's a tried and true staple on our breakfast table.
Nancy, a.k.a. The Vegan Voice