MoFo Day 1: Breakfast #1

Breakfast burrito

Most mornings I don't want something sweet for breakfast, and I'm not a morning person so it needs to be quick and easy.  What could be easier than reheating some tofu scramble and wrapping it in a tortilla?  I usually make a batch of tofu scramble during my weekend, then use it throughout the week - over toast, on a bagel with cream cheez, in a burrito, etc.  My tofu scramble recipe is based off Vegan Dad's, with a few changes to suit my tastes.

Basic Tofu Scramble

1 Tbsp oil

1 lb firm or extra firm tofu, drained, pressed & crumbled

¼ c diced onion (or ½ tsp onion powder)

2-3 cloves minced garlic

¼ tsp turmeric

1 Tbsp soy sauce, or more to taste

¼ c nutritional yeast

½ Tbsp Dijon mustard

1 Tbsp nondairy creamer or milk, unflavored

salt & pepper, to taste

1. Heat the oil in a skillet over med-high heat.
2. Saute onions until softened; add garlic and saute until fragrant.
3. Add the remaining ingredients (except the creamer/milk, salt, and pepper) and mix well.
4. Stir often, lowering the heat if the tofu begins to stick.
5. Cook 10-15 minutes more, or until most of the liquid released by the tofu has evaporated and the tofu firms up.
6. Add the creamer/milk and mix well. Allow some of the liquid to evaporate, then remove from the heat.
7. Add salt and pepper to taste.

Variations (use one or mix and match several or all!):

• Mushroom-spinach: Add 1 c thinly sliced cremini mushrooms and 1 c baby spinach leaves when adding the garlic in step 2.
• Bac'n: Add 3-4 strips chopped cooked bac'n when adding the ingredients in step 3.
• Salsa: Add 2-4 Tbsp prepared salsa (or more to taste) and ¼ c (or more to taste) chopped cilantro when adding the ingredients in step 3.

The pictured scramble has mushroom, spinach, and bac'n - tofu scramble is pretty versatile, so don't be afraid to make changes and try whatever sounds good to you.

Happy MoFo!