Wednesday, July 2, 2008

Wakey Wakey

I am not a morning person. I usually hit snooze four of five times, then force myself out of bed for a bowl of cereal with soy milk and a glass of bottled orange juice, but one thing that can get me going, especially when I have some time on the weekends is a good tofu scramble. My methodology is pretty simple. I start with a little bit of oil in a pan, then add garlic, onion and usually some chili peppers. Then I chop up some plain firm tofu into tiny little squares (For some reason I usually don’t use the squish method; maybe it’s the dirty hands.), and I dice up whatever veggies I have in my fridge and add them in order of whichever will take the longest to cook. I try to add veggies that complement each other, of course. This one happened to have asparagus, mushrooms and tomatoes. If it’s that sort of combination, I usually call it garden vegetable scramble and add Herbs de Provence (my favorite spice combo), some braggs, and maybe a little extra garlic powder, et voila; a lovely tofu scramble is born. For a variation, I will sometimes use more Mexican friendly veggies, add black beans and Mexican spices and serve with tortillas. For this version, I toast some bread with Earth balance.

To pair with this weekend brunch, I made fresh squeezed orange juice. We happened to have a lot of oranges and a brand spankin new juicer to work with. You also can’t go wrong with mimosas for brunch (unless of course you drink way too many and are useless for the rest of the day… not that I’ve ever done that.)

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