I tend to post mainly sweet breakfast recipes, because that is what I really love; warm, creamy oatmeals, yummy muffins, and gorgeous smoothie bowls. Occasionally I will craves something savory though, and that it gets tough. How many avocado toasts can I possibly eat? Well a lot, but that is beside the point. I don't eat eggs, so with that savory breakfast options are pretty much over and back to my sweets I go.
I often get asked about eggs, and why I don't eat them since they are supposed to be so good for us. I really don't believe that eggs are the be all end all protein out there. I know a lot of people love to have hard boiled eggs ready in the fridge for a quick snack. I prefer an apple or a banana or a handful of nuts. It's not that I don't like the taste of eggs personally, it's that I don't like how they make me feel like an upset stomach for the rest of the day. On top of that, eggs are some of the worst offenders when it comes to animal livestock out there. I am not talking from an ethical perspective - although that is also questionable - I am talking from a nutrient perspective. No matter how amazing an egg might be, if it comes from a hen raised in a tiny cage with no room to walk around, injected with growth hormones, antibiotics and other pharmaceuticals, then that egg just can't be that healthy for us. If I really want an egg, it has to be from pasture raised, organic hens. I will eat it at home, not out where the quality of the eggs are questionable.
So to make sure I get a savory breakfast that isn't eggs, I have for years relied on scrambled tofu. It's not something I have on a regular basis, but a couple of times a year I'll get a craving for it. And so here is the basic recipe for you, that you can take and make your own with added onions, mushrooms, peppers, chili, other spices and herbs, etc. Play around with it until you find a version you love. Now, as always I will say, don't expect the taste of scrambled eggs. Just expect it to be tofu in a different delicious form.
Preparation time: 20 minutes
Makes 1 serving:
2 garlic cloves, minced
1 Tbsp cold pressed sesame oil (or extra virgin olive oil or avocado oil will also work)
1/2 piece of tofu (about 1 cup)
2 Tbsp nutritional yeast
1 tsp ground cumin
1/4 tsp ground turmeric
pinch of dried thyme, crumbled in between your fingers
sea salt and freshly ground black pepper
To serve: chili flakes, chopped parsley, and avocado, sprouts, etc
Add the garlic and oil to a pan over medium heat, and cook for 1 minute until fragrant.
Add the tofu, crumbling it into the pan with your hands. Let it cook for at least 10 minutes or longer until some bits start to brown. Continue to stir it and flip it over.
In the meantime, combine nutritional yeast, cumin, turmeric, and thyme with 1/4 cup of water in a small bowl and set to the side.
Once some of the tofu has browned, add the spice mixture and let it cook away for about 3-5 minutes.
Season with salt and pepper.
Serve with any of the mentioned toppings or your own choices.