Now that I'm getting into the back-to-school spirit ("spirit" may be exaggerating a bit) I'm looking for some interesting new breakfast ideas that will make peeling myself out of bed at 5:30am just a wee bit more bearable. Naturally, my friend Julia, personal chef and veggie blogger over at No Face Plate came through with a d-e-l-i-c-i-o-u-s new recipe. Read this, weep, and then head on over to her blog to check out recipes that will certainly make you wish that a personal chef was in your budget. (Sigh.)
Hey everyone. Moving has thrown my cooking habits into complete chaos mode - wheres the skillet?! My spatula! The garlic press! AAAUGH.
Consequently, meals have simplified a fair bit (and I'll admit it - we're eating out a TON). But I want to share with ya'll a fav breakfast go-to of mine - Scrambled Tofu Sammiches.
This is a seriously simple brekkie to make. 15 minutes and you'll be biting into a warm, soft mini-sammich with relish and abandon. Best on a Saturday morning after a night out on the town - if you're making these to eat later, or for work the next day, pack the fixins' and tofu separately from the bread or it'll get soggy.
Scrambled Tofu Sliders
makes 4 sliders, or two brekkies
1 block firm tofu
3 tablespoons nutritional yeast
1 tsp sesame oil
1 tsp olive oil
1 tbl turmeric
Dash curry powder
6 garlic cloves, minced
1 tsp dijon mustard
Onion powder, 1 tsp
1.5 tsp salt
1 loaf french bread, warmed in the oven
1 tomato, sliced thin
Handful small leaf lettuce, arugula, whatever you got
Let's do this.
Get a large bowl and mash the tofu to chunky-mashedness with your paws or a potato masher. Add remaining ingredients and mix thoroughly.
Heat 2 tablespoons olive oil in a iron skillet and dump the tofu in. Over high heat, saute the mash until it dries out a bit and in places, stirring constantly.
Slice your bread thin - 1 cm max. Spread some nayo on one slice, pile a small, compacted handful of tofu, then tomato, then greens. Secure with a toothpick and serve!
Easy peasy and nutritious. Yay!