I made my first Breakfast and full meal at my new place this morning! Tofu Scramble with zucchini and heirloom tomato. YUM! My tomato may look ripe in the photos, however it was very green on the inside which added a mild tartness to the scramble.
Of course in true “Grace” fashion I paired my vegan scramble with two slices of my favorite bacon from Whole Foods and some very non-vegan olive loaf. My friend Erin once told me that I’m the most Vegan Omnivore she knows – and it really is true. I’m obsessed with vegan foods yet I all too often pair those food with very non-vegan ones.
The Ingredients
Sauteing
Ready to eat with Peet’s Coffee, Black Forest Bacon and Olive Loaf. The Perfect Breakfast!
The Recipe:
1/2 medium yellow onion – diced
2 cloves garlic – minced
1 zucchini – shredded
1 heirloom tomato – diced
1/2 block firm or extra firm tofu – crumbled
Bragg Liquid Aminos or soy sauce/tamari – to taste
1/2 tsp. ground black pepper
1 tsp paprika
1/2 cup nutritional yeast
1 tbs margarine or olive oil
Start by adding the margarine or oil to a frying pan while bringing the heat up. Add the onion and garlic and cook on medium heat until translucent. Add the zucchini, tomatoes, black pepper and paprika and cook until the tomatoes start to breakdown. Add the tofu and Braggs stirring and sautéing until the liquid from the veggies and Braggs is almost gone then add the nutritional yeast.
I like my scrambles pretty firm and salty so I will often add more nutritional yeast and Braggs until I get the flavor and consistency I want. But I suggest erring on the side of “less is more” to begin with and then adding to that. Mine ended up being pretty onion heavy as well, which I love. Definitely feel free to experiment with ingredient portions and such. I was wishing I had oyster mushrooms on hand to add to it – but I opted to NOT include the beet greens I had in the crisper. Anything goes when making a scramble. That’s one of the reasons they’re so great!
PS. One day I’ll take great pictures. Today is not that day. 
