Italian Scramble with Breakfast Potatoes

Tofu scramble is a perfect breakfast meal for any day of the week. Completely tailored to your liking, put in whatever you want! My go-to scramble usually includes black beans, salsa and avocado but today I decided to mix it up a little. A simple blend of dried herbs will really boost up the flavor quickly to transfer a simple scramble into a flavorful plate of food for pennies on the dollar.

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Roasted red bell peppers, swiss chard, garlic and rosemary come together in this simple and easy breakfast scramble served with herbed baby potatoes.

Italian Scramble
serves 3
1 red bell pepper
2 tbl plus 1 tsp olive oil
1/2 red onion, small dice
3 garlic cloves, minced
1 bunch red chard, leaves roughly chopped
1lb extra firm tofu, drained and pressed
1 tbl dried rosemary
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
3 tbl vegan sour cream, optional

Drizzle 1 tsp of olive oil over the whole bell pepper. Place under the broiler or directly on top of a flame until the skin is soft and charred. Place the pepper in a paper or plastic ziplock bag and let the pepper sweat for 10 minutes. Remove most of the charred skin and roughly chop the pepper.
Sweat the onion and garlic in the remaining 2 tbl of olive oil until soft and fragrant, 7 minutes. Add the red bell pepper and chard and cook until the chard has wilted.
Crumble in the tofu and season with rosemary, salt, black pepper and red pepper flakes. Saute the scramble for 15 minutes until the tofu is slightly browned. Taste and season to taste. Stir in the sour cream right before serving.

Breakfast Potatoes
serves 3
2 cups of halved baby potatoes
2 tbl extra virgin olive oil
2 tbl nutritional yeast
1 tbl dried basil
1 tsp dried thyme
1 tsp pepper
1 tsp ground garlic
1/2 tsp red pepper flakes
1/2 tsp salt

Preheat the oven to 425.
Toss the potatoes with olive oil and all of the spices. Roast in an even layer on a baking sheet for 25 minutes, turning once, until the potatoes are fork tender and crispy.

Jackfruit Breakfast Tacos with Tofu Scramble & Winter Salsa

The jackfruit carnitas trend has been around for a bit now and I don't see it going away anytime soon. And why should it? Any fruit that can be cooked and shredded and taste perfectly meaty and substantial is a vegan's dream. The key to perfect shredded jackfruit is time. You need several hours to allow the fruit to break down so it can be easily shredded with forks.

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Tender, shredded jackfruit simmered for 6 hours in a rich tomato sauce spiked with cumin, garlic, chili and cayenne. Served with tofu scramble and a quick salsa made with ingredients perfect when you can't find ripe tomatoes. Virtually fat free, gluten free and filled with vitamins A and potassium, jackfruit is a perfect ingredient for breakfast tacos and an even better way to start the day.

Jackfruit Tacos
serves 3
1-20 oz can young, green jackfruit in water or brine (not syrup), drained and rinsed**
1/2 yellow onion, halved, thinly sliced
3 garlic cloves, smashed
4 cups vegetable broth
1-15 oz can tomato sauce
1/4 cup ketchup
2 tbl chili powder
1 tbl cumin powder
2 tsp garlic powder
2 tsp pepper
2 tsp salt
2 tsp paprika
1 tsp cayenne
6" corn tortillas
vegan sour cream

Combine all of the ingredients(except tortillas and sour cream) in a crock pot and cook on high for 6 hours or until the jackfruit can be shredded with forks and the mixture is thick. Check every couple hours to make sure it has not dried out, add water if necessary.
**Jackfruit can be found at most any Asian grocery store. Make sure to buy specifically 'Young, Green Jackfruit' in water or brine, not the yellow kind in syrup. Unripe jackfruit provides the starchy, firm qualities you need to simmer for hours and then easily shred. It is prepared as a vegetable would be. Save ripe jackfruit for sweets and desserts.

Tofu Scramble
3 tbl extra virgin olive oil
1/2 red onion, medium dice
1 jalapeno, seeded, small dice
2 garlic clove, minced
1 lb extra firm tofu, drained & pressed
2 tsp cumin
1/2 tsp turmeric, optional for color
salt & pepper, to taste

Saute the onion and jalapeno in olive oil until tender and lightly caramelized, 7 minutes. Add the garlic and crumble in the tofu. Season with cumin, turmeric, salt and pepper. Saute for 15 minutes, stirring occasionally, until the tofu has lightly browned.

Winter Salsa
yields 3 cups
1-28oz can whole, peeled tomatoes
4oz roasted green chiles
1/4 cup cilantro
1/4 red onion, large dice
2 garlic cloves
2 tsp sea salt

Combine all of the ingredients in a blender or food processor and pulse to your desired consistency. Taste and season with salt if necessary.

Grilled Tofu Fiesta Salad with Black Beans

Three of my favorite things: salad, tofu scramble and mexican flavors! Why not combine it into one flavorful meal good for any time of the day?

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Grilled tofu, red bell pepper, jalapeno and slow simmered black beans on top a fresh salad of romaine, cilantro and basil with creamy avocado and your favorite salsa.

Black Beans
1 tbl extra virgin olive oil
1/4 cup minced yellow onion
1/2 jalapeno, seeded & diced
1-15oz can black beans, undrained
1 tsp green hot sauce
salt and pepper

Saute the onion and jalapeno in olive oil until soft and tender, 7 minutes. Add the black beans along with the juices and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the hot sauce and season with salt and pepper.

Fiesta Scramble Salad
serves 3-4
3 tbl extra virgin olive oil, divided
1 lb extra firm tofu, drained and pressed, cut into 1/2" slices
1 cup minced yellow onion
1 red bell pepper, small dice
2 garlic cloves, minced
1/2 jalapeno, seeded & diced
1 zucchini, halved & thinly sliced
1 tbl cumin
1 tsp dried oregano
salt and pepper
1/2 head romaine lettuce, thinly sliced
1/4 cup cilantro, roughly chopped
5 basil leaves, thinly sliced
1/4 cup toasted sunflower seeds
1 avocado, thinly sliced
vegan sour cream
salsa

Preheat a grill over medium high. Drizzle the tofu with 1 tbl of olive oil and grill on both sides for nice char marks, 10 minutes total.
While the tofu is grilling, saute the onion and red bell pepper in 2 tbl of olive oil until soft, 7 minutes. Add the garlic and jalapeno and cook 3 minutes more. Add the zucchini, cumin, oregano and season with salt and pepper. Crumble in the grilled tofu and continue to cook the scramble 10 more minutes. Taste and season.

Combine the romaine, cilantro and basil and divide among plates. Top with scramble and black beans and garnish with sunflower seeds, avocado, sour cream and salsa.

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.

Sweet Potato Hash Browns with Tofu Scramble, Peach Salsa & Fresh Corn Sauce

What I learned today via the internet was one of the greatest discoveries of the year, maybe even of all time! It's a whole new way of cooking hash browns and I don't think it would have ever occurred to me in a million years.
COOK HASH BROWNS IN A WAFFLE IRON!!!!
WHAT!?
Not only is it a genius way to use an appliance that doesn't get much run in my kitchen, but it also involved only a light spray of canola oil to get the job done. Compare that to the copious amounts of oil needed to cook crispy hash browns in a pan and you will never look at your waffle iron the same.
My iron, like most, has an internal timer that tells you when the waffle is done. The sound went off but I let it continue to cook about 5 minutes more to get a crispy bite. Make sure to taste test your potatoes before pulling them out, no one likes a raw potato!

Crispy sweet potato hash browns loaded with tofu scramble, peach salsa with red chile and fresh corn sauce.

Sweet Potato Hash Browns
serves 3
1 large sweet potato, peeled, shredded
1 medium sized yukon gold, peeled, shredded
salt and pepper
canola spray

Preheat a waffle iron.
Combine the shredded potatoes and season with salt and pepper. Spray the iron with oil and pack the potatoes on in a thick layer. Depending on the size of your iron, this may have to be done in batches. Cook until golden brown and crispy.

Peach Salsa
1 yellow peach, small dice
3 tbl minced yellow onion
2 tbl chopped fresh cilantro
1 red chili, seeded, minced
1 tsp lime juice
salt

Combine and season with salt. Let chill for at least 15 minutes before serving.

Fresh Corn Sauce
2 cups fresh corn kernels
1/4 cup minced yellow onion
3-4 tbl water
2 tsp lemon juice
1 garlic clove, minced
salt and white pepper

Combine all of the ingredients in a blender and blend until smooth. Add more water if necessary to smooth out the sauce.
Transfer to a pot and simmer for 15 minutes. Taste and season with salt and pepper.

Tofu Scramble
2 tbl extra virgin olive oil
1/2 yellow onion, minced
1 green bell pepper, small dice
1 lb extra firm tofu, drained, pressed, small cubes
3 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup your favorite salsa

Saute the onions and bell pepper in olive oil until they start to soften, 5 minutes. Add the tofu, garlic, paprika, cumin, salt and pepper. Cook over medium-high heat until browned, 15 minutes. Toss with salsa and cook 2-3 more minutes to warm through. Taste and season with salt and pepper.

Tofu Scramble with Caramelized Onions, Walnuts, Garbanzo Beans & Spinach, Garlic Sauce

This is not your ordinary tofu scramble, this scramble is jam packed with flavor, texture and crunch. Caramelize the onions while you cook the tofu and everything will come together quick and be just what you need to start your morning off right.
I recently discovered a really effective and fast way to drain and press tofu without wasting time and tons of paper towels. If I think ahead, I still go with the traditional way of pressing tofu, because it is hands off. But if I am preparing tofu last minute like I did this morning, I go with this method with excellent results.
Simply place 1" tofu slices in a DRY saute pan over medium-high heat. Every couple minutes, press down firmly on each slab with the back of a spatula to release the water. The release of moisture ensures the tofu will not stick to the pan and after about 10 minutes of each side, you get firm, dry slabs of tofu that are ready to be prepared any way you like.

Hearty tofu scramble with sweet caramelized onions, spinach, toasted walnuts and garbanzo beans. Top with a drizzle of zesty garlic sauce and call it a day.

Tofu Scramble
serves 3
5 tbl extra virgin olive oil, divided
1 yellow onion, thinly sliced
salt and pepper

1 lb extra firm tofu, cut into 3 wide slices
1 tsp turmeric
1/2 tsp dried basil
1/4 tsp red pepper flakes
1 cup garbanzo beans, drained and rinsed
2 cups loosely packed baby spinach leaves
1/4 cup toasted walnuts, roughly chopped
2 tbl thinly sliced fresh basil leaves (about 6-8 leaves)

Saute the onions in 2 tbl of olive oil over medium-low heat. Once they have started to brown, about 10 minutes, season with 1/4 tsp salt. Continue to cook until caramelized and sweet, 15 more minutes.
While the onions are cooking, prepare the tofu.
Heat a large, dry pan over medium-high. Add the three tofu slabs and press down on each piece with the back of a spatula to release the water. Cook each side for 10 minutes, pressing out the water every 2 minutes.
Crumble up the tofu and add 3 tbl of olive oil, turmeric, dried basil, red pepper flakes, 1 tsp of salt and 1/2 tsp of pepper. Cook for 10 minutes to lightly brown. Add the beans and spinach and cook until the spinach has wilted.
Toss with the walnuts and fresh basil. Drizzle with garlic sauce.

Garlic Sauce
1 tsp extra virgin olive oil
5 garlic cloves, minced
6 oz soft, silken tofu
1 tbl white miso
salt and pepper

Saute the garlic in olive oil until toasted and browned.
Transfer to a blender and add the remaining ingredients. Season to taste with salt and pepper.

Breakfast Scramble with Roasted Parsnips, Apples and Potatoes

Today I got home from work early and had a hankering for some breakfast. Tofu scramble is a good, quick standby but I wanted something with slightly more spice, flavor and texture. I love adding fresh, raw ingredients to dishes to add crunch and a slightly lighter feel. Carrots, hazelnuts and arugula are tossed in at the end of the scramble and cooked just slightly from the heat of the tofu. An obvious side dish was roasted potatoes, but this version is done up with sweet and earthy flavors.

Tofu scramble with red peppers, fresh arugula, hazelnuts and raisins tossed in curry and spices. Roasted carrots, parsnips, red potatoes and apples tossed in sage and maple syrup.

Tofu Scramble
2 tbl extra virgin olive oil
1/2 white onion, sliced thin
1/2 red pepper, sliced thin
3 garlic cloves
1lb extra firm tofu, drained and crumbled
1 tbl curry powder
1 tbl turmeric
1/2 tsp ground coriander
1/4 tsp red pepper flakes
salt and pepper, to taste
1/2 carrot, in thin strips using a vegetable peeler
2 tbl hazelnuts, whole
2 tbl raisins
2 tbl chopped cilantro
1c arugula

In a large saute pan, heat oil and saute the onions and red peppers until soft, about 10 minutes. Add garlic, tofu, curry powder, turmeric, coriander, red pepper flakes and salt and pepper. Cook over medium high heat for about 10 more minutes, getting a slight golden brown crust on the tofu. Toss in the remaining ingredients and cook for 2 more minutes.

Roasted Breakfast Potatoes
2 medium sized red potatoes, medium dice
1/2 carrot, cut into 1/4 inch chunks
1 parsnip, cut into 1/4 inch chunks
1/2 red apple, medium dice
2 garlic cloves, minced
2 tbl extra virgin olive oil
2 tsp sage
salt and pepper to taste
2 tbl maple syrup

Preheat oven to 375.
Make sure to cut all the vegetables the same size so they will roast evenly. Toss the potatoes, carrot, parsnip, apples and garlic with the remaining ingredients. Season with salt and pepper. Roast for 40 minutes until the vegetables are cooked through with crisp edges.