Good Day Sunshine Scramble

I love making scrambles. Mostly because they’re easy- and let’s be honest, who wants to spend their Saturday morning slaving away in the kitchen? Not me. I want to make my breakfast and get to the beach. The nice thing about breakfast scrambles is that you really can add anything to them. I use the following basic outline of a recipe and add or take away depending on what I have in my fridge at the time. So feel free to add your own favorites or take away anything you don’t like. This scramble also tastes amazing as a breakfast burrito in a whole wheat tortilla or served over thick whole wheat toast. Save the left overs and reheat for a snack or a quick work-day breakfast.

Good Day Sunshine Scramble

For this scramble I also added some zucchini.

Serves 4

(great reheated for a quick breakfast)

Ingredients:

1 package (14-16 oz) extra firm tofu

1 medium-sized yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 medium jalapeno, diced

1 Tomato, sliced into rounds

A few fresh basil leaves

2 tbsp nutritional yeast

1 tbsp sea salt

2 tsp cumin

1/2 tsp cayenne pepper

1 avocado, cut into chunks 

Salt and pepper to taste

Preparation:

• Drain tofu, use your hands and crumble into a breadcrumb-like consistency, set aside.
• Heat a large non-stick skillet on medium temperature. Add 2 tablespoons of water to the skillet when heated.
• Throw in the onion, bell peppers and jalapeno and cook for about 5 minutes, or until the peppers are tender.
• Add the tomatoes, basil leaves, tofu, nutritional yeast and spices. Mix all ingredients together. 
• Stir often, cook another 5-7 minutes or until tofu has a yellowish color to it. 
• Scoop scramble onto plate or in bowl and top with avocado. Additional salt and pepper to taste if you’d like. Serve Immediately.