Vegan Tofu Scramble

Hey, hey party people! (Go with me here, I have to keep the energy up because I still have some assignments to knock out!).

Today has been one blur of non-stop activity, just how I like it! I didn’t want a heavy breakfast since I had some yoga on the agenda, as well as an earlier lunch, so I grabbed half a multigrain bagel that I ate while getting some stuff done.

The rest of the morning was spent cleaning, organizing, doing dishes, prepping for work, cutting bananas for the freezer (hello banana soft serve!) and yoga-ing. Yoga X is our standard Thursday morning P90X rotation, and I was able to do about 60-70 minutes out of the 90 (I had/ have so much to do!). I’m a firm believer that something is better than nothing, so I was more than ok with this.

Lunch was an old comfort food favorite – savory oats. Today’s combination had:

• 1/3 cup old fashioned oats
• 2/3 cup water
• garlic powder, dried oregano, dried basil, sea salt (mixed in with the oats)
• 1 cup frozen spinach
• 1/3 cup frozen peas
• 1/4 cup frozen corn
• 1 carrot, chopped
• 1 big ol’ blob of hummus
• 3 mini patties from last night’s Southwestern Black Bean Bugers

It was good! Almost a little too veg-centric (I can’t believe I just said that). I also ditched the black bean burgers – it just wasn’t jiving with the other spring-fresh flavors.

Work was cah-razzzay busy tonight! Kept me on my toes! When I was driving home though, there was only one thing I could think of for dinner (well, besides sushi, but I didn’t feel like spending money). I wanted breakfast for dinner, specifically fried eggs or an omelet with either dry toast or hash browns. SO weird, not only because I’m a vegan but because I’ve never been a big hash brown or dry toast person.

Fortunately the craving prompted me to try something that’s been in the back of my mind for a while now: a Vegan Tofu Scramble with Hash browns.

To make the tofu scramble, I first turned to my favorite tofu, Nasoya‘s Light Firm Tofu.

Let’s look at the Nutrition Facts to see if we can spot why I like the Light Firm better than Firm.

Light Firm:

Firm:

Per serving the light firm has almost half the calories, half the fat, the same protein, more Vitamin A, more Vitamin D, more Vitamin E, more Vitamin B12,, more Phsophorous, more Iron, and more Calcium.

That, my friends, is why I like the light firm tofu. (Plus I can eat a quarter or half a package of tofu for 50 or 100 calories and more tofu!).

Anyway, back to the scramble. Here’s what I used:

• 1 package light firm tofu (drained, crumbled, and excess water blotted)
• 1/2 an onion
• 1/2 cup sliced mushrooms
• 1 Tablespoon extra virgin olive oil
• 2 plum tomatoes, diced
• 2 cups of spinach, roughly chopped
• 1/4 teaspoon turmeric
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon garlic powder
• fresh ground black pepper and kosher salt to taste
• 1/4 vegan cheese (optional)

Simply sauté the tofu, onion and mushrooms in the olive oil. Add in the remaining ingredients and cook an additional 10 minutes on medium heat.

You may want to go a little easy on the turmeric (it’s for color) or else you’ll end up with radioactive neon-yellow "eggs" like me.

For the hash browns, Ross simply took grated potato (patted dry) and plopped it in a skillet, flipping once in the middle. I think he added a tiny bit of sea salt to it, too.

That’s it! Delicious!

*****

So, anyone ever watch Flash Forward? I’m watching it for the first time right now and it’s interesting. I think it’s a cool concept but it hasn’t grabbed me yet. There’s still time! I’m sure we’ll keep watching, we have access to few channels since we cancelled cable!