Scrambled Tofu Breakfast Burrito

 Scrambled Tofu Burrito

When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.

This beautiful Sunday morning I enjoyed brunch with my lovely boyfriend, Colin. A wonderful variation from the recipe below using red palm oil for the radiant color, jalapeno, daikon radish, heirloom tomatoes, kidney beans, and my favorite chili spice.  What’s your fancy?

Spice Blend:

2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1/2 teaspoon ground turmeric

1 teaspoon salt

3 tablespoons water

2 tablespoons olive oil

3 cloves garlic, minced (or more, to taste)/and, or 1 small onion thinly sliced

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast

Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

(Optional and always space for creativity depending on what your food mood ring claims.)

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic and onions in olive oil for a few minutes. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm. Use scramble in breakfast burrito, wrap, sandwich, stuffed peppers, crepe filling.. countless possibilities!

You can include these additions to your scramble by themselves or in combination with one another.

Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.

Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.

Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.

Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.

Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.

Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.

Black Beans- Mexican style with chili spice and maybe kick it up a notch with minced jalapenos. Add in towards the end of cooking so they don’t turn into mush.

Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top. If you remember correctly I am CEO of the avocado club. : )

Taste is often forgotten when we eat the same foods regularly or are in a rush and eat while we are doing something else. Overconsumption of processed foods also numb our taste buds. Taking time to eat slower and savour our food will often result in eating less and becoming full sooner. Recently I experienced a deeper level of awareness with my taste and I invite you to open up to experiencing that as well.. The next time you sit down to enjoy a meal, notice the capacity with your sense of taste.

The word overconsumption reminded me of something. I personally want to share a short movie that is worth every 20 minutes of it,  called The Story of Stuff  Please watch, educate yourself and share with friends and family.

“To be fully alive, fully human, and completely awake is to be continually thrown out of the nest. To live fully is to be always in no-man’s-land, to experience each moment as completely new and fresh. To live is to be willing to die over and over again. ”- Pema  Chödrön

Namaste!