Tofu scramble is a pretty common breakfast for me, I like how many vegetables it inspires me to eat early in the day and the energy boost of protein from the tofu. I haven't eaten scrambled eggs in 10 or so years but I'm sure those of you who love eggs can do this same way while still getting the nutrients from the micros and vegetables. The recipe I first used for Tofu Scramble is from The China Study Cookbook, the companion to the very popular China Study book, a study started in the 1980s of the rural Chinese diet vs. the North American diet and the many illnesses the rural Chinese don't get that we do. Anyone interested in the plant-based diet or the effect of our "normal" food should read The China Study. I gave up dairy/eggs by the end of chapter 3. I had never heard of the health implications of animal products, and whether you are interested to learn about it or not, or want to believe it or not, it is good to read different opinions on the subject since most doctors don't learn much about the effects of diet on health. The doctor who wrote the China Study, is Colin T. Campbell, a retired Cornell University Professor of Biochemistry who studied the effects for 40 years. So I decided to go with his recommendations over the random stuff I can google or hear on the news. All information is handpicked by its author. Choose your authors wisely!
I also added another recipe "All American Scramble on Pumpernickel Bagel" which I apparently took the idea to use 1 tablespoon of Nutritional Yeast instead of Miso paste from. I got it from the "Get Healthy, Go Vegan Cookbook." This book from the Montreal Library in 2016 has a lot of good recipes I had forgotten about until just now! When I first went vegan I got ideas from library books then took photos on the pages I liked so I could keep them around. Gold star to me because today it was like finding a buried treasure!!
I use whatever vegetables I have on hand for this recipe, this time it was mushrooms, grated carrots (excellent for holding the flavor in the liquid,) peas, edamame beans. I learned from this cookbook that I can sauté vegetables in water or vegetable stock instead of using oil! I use this method for nearly everything now. It's not quite the same of course, but I choose long term health over a few seconds of marginally better texture/taste. This is perhaps a good way to look at most diet related decisions.
After adding the tofu and spices, I also add whatever Microgreens I have around. You can aim high since they will wilt like spinach. Someday I'll make a video of how comical it is to see a massive pile of micros turn into a few whisps of greenery once the water escapes from being heated. I like the star shape this came out on the plate. I sometimes eat this with toast or roasted potatoes but it is filling enough to eat on its own. Something I love about the whole foods plant-based diet is you can eat as much as you want of anything because all of it is healthy! Bon appétit.
To order micros, go here! They are on sale :) www.greenstockfarm.com/shop
Comments