Simple Tofu Scramble

Before I became vegan, on my days off work I would often wake up late, naturally, and then make myself a breakfast burrito with scrambled eggs, cheese, vegetables, and sour cream all wrapped up in a flour tortilla. I don't miss those breakfast burritos, actually, because I've found something I enjoy even more: Tofu Scramble Breakfast Burritos! Really. Eggs were the last thing I "gave up" upon deciding to go vegan, not really on purpose but that's just how it happened. It really seems like a strange thing to eat, though now....

Anywho, a friend on Facebook asked for this recipe and I suppose it was time, although it changes often dependent upon what's in my fridge. I'll give you a general idea, though. :)

Here's a close-up:

And a few other variations. What? I told you I loved a good tofu scramble! ;)

Okay, so since it's pretty much just me eating breakfast everyday, the amount of this scramble are really just for one but it's totally easy to add more to make more. 

The following are just rough estimates, since I don't really measure things in this case. 

Simple Tofu Scramble

1/3 block Extra Firm Tofu, pressed & cubed

1/4 cup bell pepper, chopped into 1/4" pieces

1/4 cup zucchini, chopped

1/4 cup yellow onion, chopped

1 leaf Curly Kale, ripped into pieces

Daiya Cheddar cheese shreds

Tofutti sour cream

1 flour or whole wheat tortilla

Avocado

Salsa

Green tabasco sauce

Since I don't have a fancy tofu press, I usually just pile some books on top of a cutting board to squish the tofu with some folded up paper towels to soak up the liquid. ;) After that, I just cube up the tofu after all the veggies are chopped and toss it in a hot pan with some canola oil and sauté it all until browned and crispy and yummy. Then I sprinkle some Daiya Cheddar cheese shreds and let them melt. While that happens, I like to microwave my tortilla for about 10 seconds so they're nice and foldable. Next it's time to assemble! I spread some Tofutti sour cream on the tortilla itself in the middle, scoop the tofu scramble out of the pan onto the sour cream, and then top with whatever I feel like: salsa, avocado, taco sauce, green tabasco, tempeh bacon, etc. Fold into a burrito and enjoy! 

Single Lady Pancake, Vegan Style

Do you know Joy the Baker? Cause you should know Joy the Baker. She's awesome. She's one of my favorite people ever and also one of my idols. I've been a faithful follower of hers for years. Wanna know a funny story? I "discovered" her through another one of my favorite people, Maureen Johnson. She's an author, vegetarian, and the Queen of Twitter. Really. But anyway, she posted a recipe for a Vegan chocolate cake with Avocado buttercream. I wasn't even vegan then, but intrigued, I followed the link and found Joy. Literally and figuratively. : )  Joy the Baker, or Joy Wilson officially, is not vegan, but an awesome cook and a fantastic writer. She does have some vegan recipes on her blog, though, like the chocolate cake I mentioned. Others can be tweaked! Yay! For instance, this pancake recipe that I love so much, I have it memorized. The Single Lady Pancake. That's Joy's name for it because it only makes one massive pancake, instead of a large batch meant for more than one person. It's my favorite thing to make on my day off and I do it a couple times a month. Join me. Indulge. Eat a ginormous pancake full of chocolate at 11am cause you just woke up. Or maybe that last part is just me. ; )

The Single Lady Pancake (Vegan style)

adapted from Joy the Baker

1/3 cup all-purpose flour (or you can use whole wheat flour)

1 Tablespoon dried oats (quick cooking or regular)

2 teaspoons granulated sugar (or any other sweetener. I've used maple sugar in the past)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

1 Tablespoon plus 2 teaspoons vegetable oil

1/4 cup plus 2 Tablespoons Almond Milk

dash of vanilla extract

handful semi sweet vegan chocolate chips**

In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.  In a separate bowl whisk together oil, vanilla extract and almond milk.  Combine the wet and dry ingredients and stir to combine.  The mixture will be thick.  Fold in the chocolate chips.

Heat a small frying pan with a teaspoon of oil.  Pour in the pancake batter and spread some with the back of a spoon.  Cook over medium heat until bubbles form and pop on the surface of the pancake.

Flip.  It’s totally cool if it's a mess. No one's enjoying it but you! 

Cook until golden brown and then slide the pancake onto a plate. I like to enjoy my pancake only with a smear of Earth Balance and a glass of almond milk, but syrup works, too. 

Grab a fork and dig in! 

**You can add in bananas, pecans, berries, or anything else that tickles your fancy. I just like to keep it simple with chocolate chips.