Second Breakfast


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.


Food Shop—Food-Stop!


My favourite health foods store. It’s out of town, but only a little ways, and every couple of weeks we head down to the city for some great organic vegetables and fruits, and lots of meatless goodies, organic spices, vegan chocolate, etc. Is there anything more satisfying than unloading all that goodness into your fridge and pantry?



A great little vegetarian/vegan restaurant called, “The Cornerstone”. It’s a hangout of local university students and their instructors. They’re smart; they know where the good stuff is! And now, so do we. Look at that huge menu on the blackboard! What will we choose?



My husband and I have been together for 20 years this month, and a huge part of our courtship and married life has been finding great little places to get breakfast. Now that we’re vegan, it’s a little trickier, especially where we live, out in the country. Fortunately, The Cornerstone is not far away, and it’s meals like these that keep bringing us back.

I had the tofu-scramble (with a little hot sauce on the side, cuz I like it hot!) with roasted rosemary potatoes, toast with vegan margarine, and fair trade, organic coffee with almond milk. Oh, so good!
My husband had the home-made granola (arguably, the best granola he has ever tasted, so he says) with soy milk, and black coffee on the side.

We left well satisfied.

How was YOUR Sunday?