March 1st; woohoo! One month closer to Spring! It definitely didn’t feel like it after getting a couple inches of snow two nights ago but at least it’s warm enough outside so that it seems to be melting. I’m ready for it to be gone! I suppose I shouldn’t complain though since up until that snow we really didn’t have any for awhile, and we didn’t get nearly as much as the weather people predicted.
I don’t have a gym membership so when I tried running yesterday before work I decided that it was extreme snow running! Or puddle jumping.. it just depended on whose sidewalk I was running. There were a fair number of clear paths for me to run but then there was frequent slushy areas that hadn’t been shoveled or inch-deep puddles that I bounded over fearlessly (okay maybe not fearlessly because it probably wasn’t the smarted thing to be running and jumping on slippery surfaces…). Overall it was kind of fun, albeit challenging, and I needed a protein-filled breakfast to help my muscles recover!
While most of our breakfast recipes have consisted of breakfast bakes so far, we do like to shake things up from our regular bakes, oatmeal, or smoothies and have a tofu scramble for breakfast. It’s filling, delicious and keeps the hunger away for hours! You can definitely find a lot of scramble recipes out there to choose from, so feel free to mix up the spices and veggies to your liking. For instance, add salsa and green chilis one day and tempeh with fennel the next. The following recipe is a basic version that is easily thrown together and tastes great. Use the ingredients I’ve provided or ones that you have on hand and eat up!
Breakfast Scramble [Serves 1 hungry person or 2 people]
- 2 servings of Extra Firm Tofu
- 1 tsp. oil
- ½ cup chopped onion
- ¼ cup chopped bell peppers
- 2 cloves garlic, minced
- 1 cup chopped broccoli
- ½ cup sliced mushrooms
- ¼ cup grated carrot
- 1 Tbsp. Raw Sunflower Seeds
- ¼ – ½ tsp. Black Salt (or regular course-ground)
- ½ tsp. Ground Turmeric
- ½ tsp. Onion Powder
- ¾ tsp. Ground Cumin
- ¼ tsp. Ground Pepper
- 2 Tbsp. Nutritional Yeast
- 1 Tbsp. Braggs Liquid Aminos (or lite soy sauce)
- ¼ cup almond milk
- ¾ cup chopped Kale Leaves
– Heat the oil in a cast iron skillet over medium-low heat.
– Add the onions and a sprinkle of salt, sautéing until translucent.
– Add the peppers and garlic and continue to cook until crispy-tender, then add the broccoli.
– After the broccoli has started to cook (almost bright green), add the carrot, mushrooms, spices, Nutritional Yeast and Braggs and cook until the mushrooms begin to release their juices.
– Crumble in the tofu and stir, then add the milk and sunflower seeds. Continue sautéing until the milk has mostly evaporated/soaked in and then add the kale. Cook until the kale has wilted.
– Eat as is, over toast or in a tortilla for a breakfast burrito!