Because of *course* you want to see what I made for breakfast!
I’m trying to get into making real breakfasts for myself on weekends instead of just grabbing a bowl of cereal or a bagel. I’m also transitioning into a near-total vegetarian diet, so it would be nice to show people that it’s not all seeds and twigs. Plus, I like foodblogging and don’t do enough of it.
My goal: try at least two new recipes a week. Or make something up, such as the scrambled tofu with veggie chorizo I made this morning:
- 1 package extra-firm tofu, drained
- 1 onion, chopped
- Olive oil
- Ground pepper
- ~ 1 tsp. turmeric (this will give the tofu a yellow color so that it looks more egglike, so you may need to experiment to get the right shade)
- ~ 1 Tbsp. Bragg’s Liquid Aminos
- 1 tomato, seeded and chopped roughly (I used the one that got squished on the way home from the farmer’s market yesterday — no need to throw it out)
- 2 links vegetarian chorizo, sliced thin or crumbled
Mash the tofu in a bowl with the pepper, turmeric and Bragg’s. Add the tomatoes and chorizo. Heat olive oil in a skillet and add onions, sauteeing until translucent. When the onions are ready, throw in the tofu mixture and lower heat to medium. Heat for about 10-12 minutes, stirring occasionally so it doesn’t burn. Eat with something starchy — the chorizo is pretty spicy.
Okay, so now you made me feel bad. Because we went to 7-11 and got Slurpees and donuts. My Slurpee was a crystal light version–does that count as not unhealthy?
That looks really good. Despite being a vegetarian, I tend not to cook with tofu all that often. Though I did make some semi-decent miso braised tofu in my slow cooker last week. Yes, I envision many future adventures for my slow cooker and me.
Well, I ate out yesterday, but we went on a 6 mile hike to make up for it. Perfect day for it, too. My typical Sunday morning breakfast: Amaranth pancakes, maple syrup or blueberry sauce (or both), soy sausage of some sort, and a small bowl of canned (by me) peaches in a light ginger syrup.
I loves me some scrambled tofu. Having been a vegetarian for a couple of decades, I’ve come to really like tofu. I haven’t played as much with my slow cooker as I’d like. Recently I got a cookbook with more vegetarian recipes made in a slow cooker. This fall I hope to play with it more and do some more experimenting with my pressure cooker.
Oh, one more thing. If you can get them, I recommend the products from the Field Roast company. They make a lentil based series of veggie sausages that are out of this world.
In fact, my chorizo was made by Field Roast. Very tasty.
Bacon and eggs; that’s my usual weekend breakfast. In fact, it’s my usual breakfast whenever I make it.