Breakfast Tofu Scramble

I used to really love eggs before I became vegan. Now, I make tofu scrambles instead. It has a similar texture to scrambled eggs, and it is so much better for everyone involved.

Ingredients:
Sliced red potatoes
Diced red onion
Minced garlic
Diced red pepper
Minced jalapeno
Extra-firm tofu
Salt and black pepper
Cumin
Cayenne pepper
Smoked paprika

(Other ingredient options include sliced mushrooms, soy-chorizo, cilantro, green pepper, etc. depending on what's in the fridge).

Start with some oil in a skillet (I used a wok with a glass lid) and add the potatoes. Let them cook under med-low heat for a few minutes.

Next, add the onions and garlic, cover, and simmer until the onions are translucent.


Use your hands to crumble the tofu as you add it to the mix. Add peppers and seasoning, mix, and cover to cook for a few more minutes.

When all of the ingredients are cooked/heated thoroughly, turn up the heat and brown a little.
We also toasted olive bread and buttered it with Earth Balance, and I sliced up some heirloom tomatoes on the side. Oh, and washed it down with Chocolate Almond Milk. :)