Attempt 197 to Break the Breakfast Rut: Vegan Tofu Scramble

I’m in a serious breakfast rut.  Not the kind of breakfast rut you’re in when you buy a box of cereal at Costco and then have to eat the same kind for two weeks, and by the end of that box of Raisin Bran all you want in the world is some dang Fruit Loops.  No, I’m going on almost five years of eating the same thing for breakfast nearly every day.  Don’t get me wrong, nothing is wrong with oatmeal and Greek yogurt.  It’s healthy and delicious.  But this is getting a bit absurd.  So today I share with you yet another attempt to break the Breakfast Rut.

It’s colorful, and rich in veggies and protein.  Add a side of avocado for your healthy fat!  Tofu scramble made at home is also far less greasy than what I’ve experienced at the hot bar in Whole Foods or ordered from a restaurant.  No need to compensate for meatlessness with grease.  Plenty of flavor up in here!

Tofu Scramble for Two (People or Days!)

Ingredients: 

• ½ tsp. olive oil
• 1 Cup diced bell pepper (I used frozen pepper trio from Trader Joe’s)
• 1 Cup Spinach
• ¼ Cup yellow onions, diced
• 2 cloves garlic
• 7 oz. Extra-Firm Tofu, pressed
• ½ Cup diced tomato, fresh or canned
• 1 Tbsp. + 1 tsp. Nutritional Yeast
• ¼ tsp. Onion Powder
• ¼ tsp. Garlic Powder
• 1 tsp. chili powder
• Salt and Pepper, to taste
• ½ Avocado, diced or sliced

Instructions

1. Heat oil in a skillet over medium heat.  Add onion, garlic and pepper and allow to cook a couple of minutes until soft.  Add the spinach and saute until slightly wilted.
2. Crumble the tofu into the pan, folding it into the vegetables.  Stir in the tomatoes, nutritional yeast, salt, pepper, garlic and onion powder and chili powder and let simmer for a few minutes.
3. Serve with avocado or inside of a whole wheat tortilla!

Johanna