Friday, October 24, 2008

Another Delicious Breakfast Sidenote

Whenever I can, I like to make a sort of brunch on the weekends, and have a hot breakfast that's more than toast & fruit at least one of the two days. Among my favorite things to have is tofu scramble, specifically with a toasted sprouted-wheat English muffin, homemade salsa and sunflower sprouts like this:

Here's how to scramble your tofu:

1/4 block of tofu
[put the rest of the tofu in a tupperware in water & change the water every now and then, like every day or so, or use it up soon, or invite people over for breakfast]
1/2 tsp. turmeric
1 heaping Tbsp. nutritional yeast
1/4 tsp. garlic powder (not garlic salt!)
a pinch of salt
a dash of pepper
chile powder, according to how hot you like it
a splash of tamari (optional)
[spice measurements are extremely rough estimates--adjust yours to taste & experiment freely!]
2 Tbsp. olive oil for the frying pan

Put tofu & spices in a bowl.
Use a fork to smash the tofu and coat it in the spices.
Heat the oil over medium heat in the skillet that is already turmeric-stained. Not the other one.
Throw the tofu in there and scramble it up til it's done!

While you're doing that, toast your English muffin or toast.

The salsa is easy:
roughly dice one small/medium tomato
add some chopped green chile (canned is fine, I guess)
stir it up.
You can add other stuff if you really want to, but I like the rough simplicity of just chile & tomatoes, personally, especially with this breakfast.
But, if you really wanted to, you could add:
cayenne (extra bite!)
garlic (fresh or powdered)

I like having all of this over a bed of fresh, crispy sunflower sprouts. I got the ones in the picture from the Farmer's Market, and watched the guy actually cut the sprouts from the container they were growing in. I am a sucker for these sprouts anyway, but they're especially welcome in the mornings.


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