Scrambled Tofu Breakfast

What’s better than breakfast for dinner? It’s can be so nice to break up the monotony of the week with the excitement of something unexpected for dinner. Breakfast for dinner signifies an informality of sorts, as if we are getting away with something naughty. As a kid, whenever Mom was out at dinnertime, Dad made pancakes. Sometimes on Friday nights, we’d have eggs instead of takeout. On Sundays when Mom didn’t feel like making dinner, we’d have, you guessed it, breakfast food. It was as if we were allowed to wear our clothes inside out or eat cake for breakfast – there is such fun in abnormality. Eating this meal reminded me of that little thrill I’d feel as a kid whenever we got the rare treat of breakfast for dinner.

Tonight’s take on breakfast featured a tofu scramble, roasted sweet potatoes (because sweet potatoes make everything better), veggie sausages, and baked beans as an ode to Hubby’s English roots. Hubby also added some good ol’ white toast to his meal as well. I had never tried to make a tofu scramble before, and I must say, I waited way too long to taste this deliciousness! It tasted remarkably like scrambled eggs, and I’d go so far as to say that it tasted even better. This meal surpassed my grandest expectations. Read on…

This morning before work, I peeled and chopped two sweet potatoes to save myself some prep time, and kept them in a plastic container in the fridge until after work. When I got home, I tossed in olive oil and salt and pepper on a cookie sheet, and baked at 350 degrees for 20 minutes or so (tossing midway). I also threw in a few frozen veggie sausage links on a small cookie sheet for the last 10 minutes of cooking. Meanwhile, I chopped up a leftover half a yellow onion, half a green pepper, and a few mushrooms. I quickly sauteed the chopped veggies in a large pan over medium high heat, and pressed a block of extra firm tofu to get rid of most of liquid. Once the veggies were soft, I crumbled the tofu block into the pan, and added nutritional yeast, turmeric, cayenne pepper, and a splash of almond milk and stirred it all together. I lowered the heat to medium low and let the flavors marry while stirring occasionally. I removed the sweet potatoes and sausages when they were slightly browned, plated everything, and added some leftover canned vegetarian baked beans that I had warmed through in a saucepan. Topped with salt and pepper and perhaps a bit of ketchup, and voila!

2 sweet potatoes
olive oil
salt and pepper
half yellow onion
half green pepper
4-5 mushrooms
1 block extra firm tofu
2 Tbsps Nutritional yeast
1/2 tsp turmeric
1 tsp cayenne pepper
1/4 cup unflavored almond milk
Morning Star Veggie Sausage Links
Vegetarian baked beans (optional)
Toast (optional)
Ketchup (optional)

Serves 2 kids at heart

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