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scramble of the week
5August 18th, 2008breakfast, field roast, products, recipes, tofuttiwho has time to cook breakfast during the week? we sure don’t. and since we don’t want to be forced into skipping it entirely or microwaving a frozen boca burger each morning, we make one huge tofu scramble on sunday, and eat it all week long. this week’s tofu scramble was (and still is, there’s so much of it!) awesome. probably because we based it on the kick-ass ppk recipe for scrambled tofu.
scrambled tofu (adapted from the ppk recipe!) with field roast sausages, tomatoes and sour supreme.
now i’ve eaten a lot (and i mean a lot!) of tofu scrambles in my time, and this was actually one of the best. i make them constantly at home, either with mix out of a box, using recipes online, or simply by throwing everything from my cupboard and fridge into a pan with some tofu…and this was the first one that can hold its own with breakfast from my favorite restaurants. the tofu was spot on, firm and not mulchy at all, and the spices were blended perfectly, enhancing but not overpowering.
each morning the scrambly mixture just needs to be spooned out and microwaved for 1 minute to be the perfect breakfast again and again. we also cut up some fresh tomatoes each morning and split a chipotle field roast sausage, both fresh off the grill. and of course i cover mine with the hottest of hot sauces and garnish it with a goop of sour supreme every time, i just can’t help it.
all hail the ppk—they rule and so does this scramble. it has been a great sunday and monday breakfast so far, so i know it will help get me out of bed and get me through the rest of the week.
adapted ingredients and more after the jump.
you can read the original recipe here. i added a few things and left out a few things, depending on what i had laying around. oh, and i made the recipe a lot bigger. enough for all week…because this deserves to be eaten 5 days in a row. i followed the directions pretty much like the original recipe, so here is a list of the adapted ingredients.
2 1/2 14 oz packages of firm or extra firm tofu
olive oil cooking spray
1 huge white onion, chopped
4 cups cremini mushrooms, thinly sliced
7 cloves garlic, minced
1/2 cup nutritional yeast
a few tablespoons of lime juice
1 cup of cherry tomatoes, chopped in half
1 cup of frozen peasspice blend:
4 teaspoons cumin
2 teaspoons paprika
1 teaspoon tumeric
2 teaspoons salt
4 teaspoons chilli powderit’s gonna be a good week. thanks, ppk! oh and a special shout out to my friends field roast, el yucateco and tofutti, without you guys, these breakfasts wouldn’t have been possible.
Tags: breakfast, hot sauce, scramble, tofu, tofutti
5 responses to “scramble of the week” 
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Don’t let Aluminum foil touch your tomatoes, it acid in the tomatoes transfers Aluminum into it. Aluminum has been found in over 700 medical journal studies to cause Alzheimer’s. I wouldn’t use it for any food prep!
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notwithstanding Lex’s comment about aluminum, you might be able to make your own field roast next time if you want. Search for “Seitan O’ Greatness” on google and click the first ppk link that you find.
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miss anthrope August 19th, 2008 at 20:22
wait a minute, do i really have to start being scared of foil? uggggarrrghggh. what next? 🙁
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haha, sorry to be debbie downer! Only foil, but you can put Parchment paper around a potato and then foil around it, but I just use parchment paper in place of foil if there’s not a fire hazard, its generally good up until 400 degrees.
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miss anthrope August 20th, 2008 at 07:53
thanks for the tip, lex!
jason, i googled that recipe. it looks freaking amazing. what can’t the ppk do? seriously.
Lex August 18th, 2008 at 12:37