Butternut Sage Scramble with Chickpea Gravy

If you are making both recipes for breakfast, go ahead and saute the onions and mushrooms from each recipe together then divide half into a blender for the gravy and continue making the scramble in the saute pan with the other half.

Butternut squash, fresh sage, crispy cremini mushrooms and firm tofu cook together quickly for seasonal scramble recipe that goes perfect with some toast and a little chickpea gravy.

Chickpea Gravy
1 tbl extra virgin olive oil
1/4 cup minced yellow onion
3 cremini mushrooms, roughly chopped
1-15oz can chickpeas, drained and rinsed
1/2-3/4 cup vegetable broth
salt and pepper

Saute the onion and mushrooms in olive oil over high heat until browned, 10 minutes.
Transfer to a blender along with the chickpeas and 1/2 cup broth. Blend until creamy, adding more broth if necessary.
Bring back the pan and season with salt and pepper. Simmer over low heat for ten minutes. Taste and season.

Butternut Sage Scramble
2 tbl extra virgin olive oil
1/4 cup yellow onion, small dice
4 cremini mushrooms, thinly sliced
1 heaping cup butternut squash, medium dice
4 garlic cloves, minced
1 lb extra firm tofu, drained and pressed
salt and pepper
1 tsp dried sage
3/4 cup vegetable broth
1 tbl minced fresh sage

Saute the onion and mushrooms in olive oil over high heat until browned, 10 minutes. Add the butternut squash, garlic and crumble in the tofu. Season with salt, pepper and dried sage and cook for 10 minutes. Add the broth and cover, allowing to steam and fully cook the squash for 10 more minutes. Remove the lid and cook 5 minutes more to brown the tofu. Taste and season with salt and pepper and garnish with fresh sage.