Second Breakfast

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My first go at “Tofu Scramble”. Beats the pants off scrambled egg! I used to always get that gag-reflex kicking in after eating eggs, especially scrambled. Maybe my subconscious was trying to tell me something all along? How can we possibly get enjoyment from eating another creature’s offspring, scrambled in a pan with yet another creature’s natural products? It boggles the mind, really.

I made this dish on Saturday as our “second breakfast”. We usually wake early to feed our cats, and “first breakfast” is always toast and coffee. By the time 10:00-11:00 a.m. rolls around, we are hungry for something a bit more substantial and I had been meaning to scramble up some tofu for some time. What a treat!

From now on, “Tofu Scramble” will be made at least once on the weekend to enjoy, hot, cold, or refried for breakfast on Monday, as I did this morning. Or as my husband was happy to do, pack it for lunch at work.

Here’s my recipe adapted from “The Happy Herbivore”:

Second Breakfast Scramble

1 block of firm tofu, drained
1 Tbsp. good extra virgin olive oil
a nice bunch of kale, chopped
4 cocktail tomatoes, cut into 1/8ths
1/4 red onion, sliced and chopped
4 white mushrooms (cremini are great too, I just happened to have these in)

2-3 Tbsp. nutritional yeast
1/2 tsp. turmeric
1/2 tsp. cumin
1 tsp. dried parsley
1 tsp. garlic powder

In a large pan (I use an ecologically safe GREEN PAN, but cast iron is good), break up the tofu into large chunks and stir-fry until the water in it dries up. Add your nutritional yeast and spices (turmeric, cumin, garlic powder and parsley. You could also add smoked paprika, or even white pepper for a very different taste. You may need to add just a bit of water to keep everything from sticking. Scrape any bits up from the bottom of the pan with the edge of your spatula. Break the chunks into smaller, more manageable pieces and add the onions. Stir-fry until they soften. Toss in the tomatoes and finally, the mushrooms. Salt and pepper to taste.

Any combo of veggies can be used, depending on what is in your fridge. Frozen vegetables would work really well too.

I served this with a side of toast and some smokey maple tempeh bacon.

Everyone should eat “Second Breakfast”. It’s always better than the first.

Today’s Lunch was Falafel

 

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Sol Cuisine Organic Falafel is pretty tasty – flavour-wise, but I find them a bit dry. The recommendation is to do them in the oven, and I did that the first go-round when we had them for supper a while back, but I made some changes when I had them for lunch and they were vastly improved.

I fried a couple of these little chickpea-morsels on my Green Pan with a bit of Extra Virgin Olive Oil (E.V.O.O.) and just before serving, I poured a few drops of water on each of them, then squashed them down a bit with my spatula. The result was a very nice and moist falafel which I then popped into a roti with some shredded organic romaine, some organic tomato slices and a lovely tahini-tamari-lime juice-agave sauce. YUM!

Incidentally, the Sol Cuisine falafel product comes with its own tahini sauce, but be sure to thaw it separately before you start cooking. The “warm-water” method doesn’t really work. I prefer my own sauce just the same.

Sadly, the resulting roti was not camera-worthy, but believe me, it went down a treat!

These small falafels are great for a quick lunch, but they can be a bit pricey. We tried another brand (which I will tell you about some time) that I found to be even better.