Breakfast for a Quiet Morning: Scrambled Tofu

Today I woke up and felt like something other than my usual toast and smoothie for breakfast, but wasn’t in the mood for anything bready, like pancakes.  Luckily, I just bought tofu!

For those of you who have never had scrambled tofu, it is a wonderful, versatile, delicious breakfast necessity.  For this particular version, I seasoned the tofu with red pepper flakes, garlic powder, chili powder, and salt, then added some salsa.

Then I chopped up some red bell pepper, tomato, spinach, and shallots, and tossed the whole thing into a pan to saute over medium high heat.  You want to be pretty aggressive with the heat here, to get the moisture out of the tofu.

Once the tofu was heated through, I put it in a bowl, garnished it with some more spinach and some tortilla chips for crunch, tossed in some guacamole, and within 20 minutes of getting up I was ready to eat!

Scrambled tofu, raspberry-banana smoothie, and coffee...mmm.

The great thing about this dish is you can add almost anything you want!  If I have it, I add some Daiya cheese and vegan sour cream, and sometimes I put it in a tortilla for a breakfast wrap.  This is also a great way to use up leftover taco salad fixings.