I'm a huge fan of breakfast. I wake up each morning with a ferocious appetite and I must eat within 30 minutes of waking or I'll get nauseous and really weak. So I tend to prepare breakfasts the night before for a quick week day morning meal. Tofu Scrambles are a common go-to breakfast, but I typically use my own spice combination (onion and garlic powder, turmeric, basil, nooch, and a dash of celery salt). To mix things up a bit, I tried the Vegan with a Vengeance Tofu Scramble this time:
The spices are quite different from the ones I use and the cumin lends the dish an almost Mexican flavor. But it's delicious. Honestly, you can't go wrong with a tofu scramble.
I didn't have any mushrooms on hand, so I subbed diced tomatoes since I had plenty of those. I also added grated carrot, onion, and chopped chives from Granny's herb garden.
I served the scramble with a slice of Ezekial sprouted grain bread, spread with a teensy bit of Earth Balance and some homemade Pumpkin Butter that I picked up at a crafts fair back in September.