Breakfast can be the most challenging meal of the day for those with food allergies. Luckily in our family, my daughter is not allergic to soy, but with eggs out of the picture, my answer to the long-lost egg omelet is tofu scramble. This is a great dish to have in your arsenal. With a few ingredients on hand and some left-overs you can create a delicious, hearty breakfast for the whole family in a short amount of time.
I love tofu scramble with combinations like: grilled asparagus; black beans, salsa and avocado; potatoes and chard; red onions and grilled portabellos. The recipe below is made with Soyrizo and zucchini. Just like a traditional omelet, the ingredients and amounts can be adjusted to your own tastes. You can also serve this up as a breakfast burrito by wrapping it up in a tortilla.
15.5 oz tofu extra firm
1 teaspoon olive oil
1 zucchini sliced
1/2 onion chopped
pinch of salt
1 teaspoon of your favorite spice blend – I used Bragg organic sprinkle
1/2 link of soyrizo
2 Tablespoons nutritional yeast
handful of fresh spinach
1 Tablespoon of fake cheese (optional)
Drain your tofu in a colander and set aside to drain. In a large skillet saute the zucchini and onion in the olive oil over medium heat. Add a pinch a salt and your spices and cook until just tender – 5 minutes. Crumble your tofu into the pan by breaking it up with your hands. Add the soyrizo by squeezing it out of it’s “casing”. Stir to combine and let cook a couple minutes. Add 2 tablespoons of water and stir before adding the nutritional yeast so the mixture doesn’t get too dry. Throw in a handful of spinach and let it cook until wilted. That’s it. Serve it up and sprinkle with cheese.