Southwestern Style Scrambled Tofu

One of the things I missed the most when I first went vegan was scrambled eggs. Although, my heart definitely isn't missing the cholesterol! But they were a good flavor...luckily, tofu came to the rescue :) I never used to like tofu, but that was just because I didn't know how to make it right. Cooking with tofu gets easier and easier, and now I love cooking with tofu since it can serve as a base for a breakfast, lunch, dinner, and dessert--how versatile! Replacing the eggs with tofu works really well as long as you add in some other flavors and make a scrambled omelette, so to speak. You may know very well that tofu is quite bland on it's own, but does an amazing job of absorbing other flavors, which is the key in its versatility. (In all fairness, plain eggs aren't bursting in flavor either, it's the add-ins that make them tasty). Anyhow, here's a tasty tofu breakfast recipe for two!

Ingredients:

1 block Mori-nu extra firm silken style tofu

Scant 1/2 teaspoon turmeric

Salsa of your choosing, mild or hot as you would like

Veggies from below that you want to taste--make it YOUR meal :) But, I'd definitely add at least 3 veggies.

     Chopped yellow onion
     Chopped celery
     Chopped red, green, yellow, and orange bell peppers
     Chopped spinach
     Chopped mushrooms
     Sliced olives
     Minced garlic
     Chopped green chiles
     Chopped chives

Spices and herbs from below that you want--again, it's your own taste, but I strongly recommend not skipping out on the salt and pepper.

     Black pepper
     Dash of crushed red pepper
     Salt
     Garlic powder
     Onion powder
     Dash of chili powder
     Cilantro

Directions:

First, sautee your veggies (except spinach, if you're using it) in a medium-sized pan lightly coated with a cooking spray. Cook over medium heat for 5-7 minutes, flipping a the veggies a couple times.

Drain the tofu and pat dry with a paper towel. Crumble tofu slightly with a fork, being careful not to over-mash. Add crumbled tofu to the pan with the veggies. Lightly sprinkle the turmeric as evenly as possible over all the tofu.

Continue to cook over medium heat for another 8-10 minutes, flipping occasionally with a spatula, adding in the spices during the last couple of minutes.

Divide evenly into two bowls, top with your salsa, and enjoy your Southwestern-style breakfast for two!

Notes:

This will also keep in the fridge if you want to save the second bowl for lunch, just be sure to cover it when you go to reheat it in the microwave--tofu tends to explode a little bit in the micro!

The entire thing has about 320 calories, so 160 per serving: wowza! :)