Thursday, March 15, 2018

Southwest Tofu Scramble - Plant Based Breakfast!

Hello all! So here we go, my first plant based recipe. I have to admit that the thing I already miss most, since I am only on my second week of going plant based, is breakfast foods. Breakfast has for a long time been my favorite meal. I loved eggs and breakfast meats so much. When I was training in MMA I would always start the day with a breakfast scramble. In those days it would be loaded with sausage or bacon and of course eggs. I liked it for several reasons, the main reason being it was a one pan meal with quick and easy clean up.

Since I have made the change to plant based I have left out the meat, of course you could use some flavored tofu replacement if you wanted. The big drawback to that is using meat replacements can be quite expensive. I am on a tight budget so I am skipping that route. On that note I had always heard that going plant based or vegetarian was expensive. I am finding out this is a myth. I am saving more money now because vegetables are actually very affordable and usually sold in bunches that last me the whole week. It has been easier to cook for one too.

One of the things I have enjoyed the most about plant based cooking is the fact you can taste as you cook the whole way through. There is no worry of consuming under cooked meats or cross contamination. The one thing I have not so much enjoyed is that when you cook the veggies and add spices a lot of the time the bright colors fade and all the veggies take on the the same color. This could be that I am over cooking the veggies, maybe I  need to use lower heat as well. I do like a little crunch in my veggies so I will need to try this and get back to you on that.

Enough about all that, let's get cooking!

Here is what you'll need:
serving size is for one!

Your preferred frying oil
One medium potato
1/4 pound firm tofu crushed to resemble scrambled eggs
1/4 red onion
1/4 white or yellow onion
2 brussle sprouts
1/4 medium yellow bell pepper
1/4 green bell pepper
1 habanero pepper
cilantro to taste and for garnish if you like
1 clove garlic
1/2 avocado
clilantro, about 1/4 of a bunch or to taste
1 1/2 tsp cumin
1 tsp paprika
salt and black pepper to taste 
your favorite hot sauce to taste

Cooking Instructions:

  1. Press your tofu. If you are not sure how to press your tofu here is a link to some helpful tips. This will take about 20 minutes or more so keep that in mind: How to Press Tofu
  2. Begin to heat your oil in a deep pan. Keep in mind that we are not deep frying, you want the oil to cover the bottom third of your diced potato. :
  3. While heating oil dice your potato. Peel the whole leaves from the burssle sprouts to help save time as well.
  4. Add potato to oil.
  5. Prep the rest of veggies. Dice both onions, both bell peppers and 2/3 of the habanero pepper. If you choose to have the habanero flavor and less heat discard seeds, this is where most of the heat will come from. Slice avocado in strips, or cube if you prefer. Chop the cliantro and reserve some whole leaves for garnish.
  6. When potatoes are starting to brown drain any excess oil. It can be hard to gauge sometimes. Be sure to take caution as the oil will be very hot.
  7. Add tofu, onions, bell peppers, habanero, brussle sprout leaves, garlic, cumin, and paprika. Saute until desired texture. 
  8. As you finish the cooking process you can add the clilantro, salt, and pepper. Adding the cliantro at this point will aid in holding its color. 
  9. Plate and garnish with avocado, cliantro, paprika, and your favorite hot sauce.

I loved this recipe and will be eating it often I am sure. While not exactly what I was used to the tofu was a great egg supplement. It looks just like scrambled eggs and takes on the flavor of whatever you choose to season it with. Don't be afraid to use your favorite vegetables and seasonings. That to me is the beauty of cooking over baking. Baking is a science, one wrong measurement and you can fail. This recipe is wide open for you to play around with. It would be great with some black beans and corn thrown into the mix! I love brussle sprouts and had some left over from a previous recipe so I tossed them in. That turned out to be a great addition for me, it is slightly bitter and balanced out the heat from the habanero. 

So go now and cook some for yourself or family! Please let me know in the comments below if you enjoyed it. I would love to hear your own twist on this recipe too. Remember cooking is only as hard as you make it...

Love food, live life!

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