California Tofu Scramble
2 tablespoons vegan margarine, divided (I use Earth Balance)
2 strips vegan bacon (I use Smart Bacon)
1/2 medium-diced tomato
1/8 cup medium-diced onion
2 mushrooms, thinly sliced and quartered
fresh minced or ground garlic, to taste
4 ounces firm tofu, crumbled into egg-ish texture
14 leaves fresh spinach, coarsely chopped
turmeric or mustard, to preference (use only enough to give a light yellow color)
vegan cheese, flavor and amount to preference
1/4 to 1/2 avocado, medium-diced
salt, to taste
pepper, to taste
1. In a medium-sized pan on a medium heat (maybe a little above medium-low), heat a small dollop of your margarine. Add the vegan bacon and cook until it’s crispy, then set aside and crumble into generously sized bits.
2. In the same pan melt a bit more margarine and sauté tomato, onion, mushrooms, and garlic until they become very soft and brown.
3. Crumble the tofu into the pan and stir as you would a more delicate stir-fry. Add spinach and vegan bacon. Use a small amount of turmeric or mustard for color. Cook for about 4 minutes. Season with salt and pepper.
4. Add the vegan cheese, cook until cheese is melt-y. Plate and put the diced avocado on top of it.
And if you DO want a dankedelic filling breakfast, try using 2 slices of your favorite bread [toasted], a bit of Vegenaise on both sides, thinly sliced avocado, a little extra cheez, and BANG an ultimate breakfast sandwich!!! You can even use tortilla and make ultimate vegan breakfast quesNOdillas!! How’s that for a slice of fried gold??
Source of recipe: I came up with this recipe. A light but DANK meal~ Use only 4 utencils, quick cleanup!! Pretty much a blt, but an omlette...