Rise and shine, it is MoFo time!
I am so excited for this year’s Vegan Month of Food! Last year, I posted 18 recipes in just one month but this year, I am committed to doing the full 30. A year has past, I feel more confident as a food blogger, S&C has had a major redesign, I released my (free) eBook, and the response about my new philosophy of 12 ingredients or less has been overwhelmingly positive. A huge thanks to all my readers. If you are new to Vegan MoFo or just want to say hi, leave a comment below to introduce yourself. I will be so happy to e-meet you.
Let’s get started!
Breakfast is a meal that gets a little neglected since most of us are busy in the mornings and our only goal is getting out the door to go to work, preferably with both shoes on. These days can be tough to get an actual meal in and I admit, I have relied on just coffee more than a few times but I am hoping with these recipes, we can change that.
Normally for breakfast, I have a green smoothie that I drink at my desk while I check over emails and plan my to-do list for the day. The roar of the Vitamix blender means that good things are happening. I eat more greens now than ever before thanks to my blender and green smoothies. Drinking greens in the morning is like my little insurance policy for my health, just in case I don’t have the most balanced diet for the remainder of the day. With this smoothie, you are getting 2 full servings of raw green vegetables, 2 servings of fruits, some healthy fats, and protein from the hemp seeds. Good morning indeed! But what about those lazy mornings? Those weekend mornings when you sleep in, tuck into a large mug of steamy coffee, and want to eat a big breakfast? Good morning Tofu Scramble! There was once a time I ate eggs every single day, not the yolks, just the rubbery hard boiled whites. Blah. How I detest the smell of eggs now. I swore off anything that looked like eggs for a long time but thankfully, tofu scramble has won me over. I first had it at a breakfast place that also served tofu scramble along side its regular diner-style breakfast menu. It tasted great but was served white and definitely still looked like tofu. Turmeric, a natural anti-inflammatory spice, colours the plain white tofu into a breakfast that looks more familiar. Pair with some fresh tomatoes, sourdough toasts, and, of course, coffee and you have yourself a fine weekend breakfast.
1 recipe down, 29 more to go! See you all tomorrow for Day 2: Recreation of a Childhood Meal.
P.S. The S&C Green Smoothie photographed above is available in my free ebook! Subscribe to get this recipe and 14 other no-cook, vegan, and gluten free recipes.
- For the Tofu Scramble:
- ½ block extra firm tofu
- 1 tablespoon extra virgin olive oil
- ½ small red onion, diced fine
- ½ teaspoon ground turmeric
- ½ teaspoon fine grain sea salt
- ½ teaspoon garlic powder
- 1 teaspoon nutritional yeast
- Pinch of cayenne pepper
- Hot Sauce
- Maple Sriracha Bacon
- Wrap the tofu in a clean dish towel or paper towels and set under something heavy, like a book, to press the water out of the tofu. Set aside for 10 minutes. Meanwhile, heat the oil over medium heat in a skillet and dice the onion.
- Cook the onion until softened and slightly brown, about 4 minutes. Crumble the tofu with your hands into the pan. Cook for 2 minutes, stirring often.
- Grind the spices and salt in a mortar and pestle or spice grinder. Transfer the ground seasonings to the tofu mixture and stir well to coat. Cook for another 4-6 minutes. I try a piece after the 4 minute mark to see if the raw tofu taste has been cooked off, if not continue to cook.
- Once the tofu is cooked to your desired taste, serve with your favourite breakfast fixings and enjoy!