Silken Tofu Veggie Scramble

I've said it before, I am not much of a breakfast person. I'm usually just not hungry that early in the morning. However, occasionally, I am up really early and sometimes breakfast sounds like a great thing... this morning was one of those mornings.

Silken Tofu Veggie Scramble

Yield: 2 servings

What you will need:

• 1 16oz pack of Silken Tofu

• 1/4 tsp black salt (Kala Namak)

• 1 tsp turmeric

• 1/2 cup mushrooms, sliced

• 1 medium onion, diced

• 1/4 red bell pepper, diced

• 1 jalapeno pepper, diced (*most of the seeds removed)

How to Make The SIlken Tofu Veggie Scramble:

1. In a large skillet, saute all of the veggies until the onions are translucent and the mushrooms and red bell peppers are soft.

2. While the veggies are cooking, drain the water from the package of silken tofu. You will want to get out as much water as you can. I like to take a couple paper towels, folded over, and lay that flat on the counter. I then flip the package of tofu over on to it. This allows me to fold the towel up around the tofu and squeeze as much water out of it as I can. You will not be able to remove it all. With it being silken tofu, it's really soft, so be careful as you do not want a pile of pudding, it needs to keep its structure some.

3. When I am done removing the water, I put the tofu in a small mixing bowl and sprinkle on the turmeric and GENTLY mix it up to get the turmeric well coated on the tofu. No matter how gentle you are, some pieces of the tofu will break, this is fine.

4. Once the tofu is coated in the turmeric, it should already start looking like 'traditional' scrambled eggs. Once the veggies are ready, go ahead and put the tofu into the skillet. You will want to cook it until there is no more water coming out. This will take about 10 minutes or so, depending on how high you have the burner.

5. While it is cooking I will have the veggies and the tofu mixed together. You will see "puddles" of water in your skillet as it cooks and once they are gone, it's time to eat! Just before serving I will sprinkle the black salt on. This helps give it a slight "eggy" flavor. However, if you put it in too early, that can cook itself out. I only use 1/4 tsp, as I am worried about the sodium level. Honestly, this is great as it is without the black salt, so it can be left out.

Optional: I like to serve mine with a sausage patty for even more plant strong, vegan goodness that really ups the protein.