Tofu Scramble

I started off Day 2 of the CSD with a steaming cup of ginger tea, with added lemon and cayenne pepper. It is suggested to start of each day with a warm cup of lemon water + cayenne pepper. I added in the ginger tea to get my digestion moving even further. There is no better to start off a day then with a book + tea.

A few hours later, I got hungry and decided to make tofu scramble. This is one of my favorite weekend breakfast meals.

I started off by pressing the water out of the tofu. I have learned that tofu cooks so much better when the water is pressed completely out of it. Tofu acts like a sponge and it does not readily absorb flavors and spices if it still full of water.

I generally do this by wrapping a block of tofu in a towel and placing heavy books on top. Cook books work great!

I chopped up all my veggies for the scramble; 1 red bell pepper, green onions, broccoli and spinach.

I started off by sauteing minced garlic in Earth Balance, then I added in the rest of the chopped veggies. After letting them cook for a few minutes, I deglazed the pan with Bragg’s Aminos, then added in all of my spices; thyme (crushed between my fingers),  tumeric, garlic powder and curry powder.

After the seasonings were in the pan, I crumbled the tofu with my hands and mixed it all together.

I topped it off with my Mom’s homemade (HOT!) salsa and I served it up with a side of Trader Joe’s refried black beans, and a piece of Sprouted Grain Ezekiel Bread toast, with smooshed avocado and a sprinkle of sea salt. YUM!