Compassion begins on your plate!

I genuinely do not miss eggs as a vegan, and a major reason is that I’ve experimented and perfected my favorite vegan breakfasts. I am often asked how I cook my tofu scramble, and after lots of trial and error, I wanted to share my favorite recipe and cooking process that I’ve developed. I hope you enjoy this as much as I do!

You will need (serves two):

1 package organic, sprouted extra firm tofu

1 tbsp garlic granules*

2 tbsp turmeric

2 tbsp nutritional yeast

2 chopped basil leaves

1 dollop of your favorite salsa

1 organic avocado

2 organic golden potatoes

1/2 organic white onion

1 package of washed organic spinach

Wildbrine Kimchi Probiotic Sriracha*

Celtic Sea Salt*

Ground black pepper*
*Proportions can be modified to taste.

🌱Preheat oven to 400 degrees.

🌱Slice potatoes into circles. In bowl, evenly toss potatoes in salt and pepper.

🌱Place sliced potatoes on cookie sheet, and cook on top shelf in oven until golden brown. (Cook times may vary per oven.)

🌱Slice tofu package.

🌱Pour “tofu guts” into a medium saucepan. Crumble extra firm tofu and place in the pan, turning on medium heat.

🌱Add turmeric, garlic granules, basil, nutritional yeast, salt and pepper to pan.

🌱Stir as needed.

🌱Once “tofu guts” water has started to cook away, add a dollop of salsa to the scramble mix.

🌱Slice onion. Add to sauce pan with a little water. Cook over medium heat until onions start to caramelize. Add spinach, and top with salt and pepper.

🌱Cut avocado in half. Spoon out green avocado onto a cutting board. Sprinkle pepper. Cut into slices.

🌱Pour finished tofu into two bowls. Add spinach and onion mixture divided evenly to both bowls. Dress with slices of potato, avocado slices, and finish with Kimchi Sriracha.  I love this Sriracha since it tastes amazing, and adds probiotics to any meal to help aid with digestion and support immunity.

🌱💚And, voila! You have mastered the tofu scramble. 🙌🏼💚🌱