Rainy Day Tofu Scramble

So Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.

This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.

INGREDIENTS:
1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

DIRECTIONS:
Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Rainy Day Tofu Scramble

 

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Author: Epicurean Vegan

Serves: 3

Ingredients

• 1 Tbs olive oil
• 1 14-oz tub extra firm tofu, drained, pressed and crumbled
• 6 mushrooms, sliced
• ½ C green onions, sliced
• ½ C black olives
• A few dashes of turmeric
• A few dashes of cumin
• A couple dashes of garlic salt
• A couple of dashes of black pepper
• ¼ C salsa
• 1 tomato, diced
• 1 avocado, peeled, pitted, and diced
• Daiya cheese shreds
• Flour tortillas, optional

Directions

1. Heat the olive oil in a large skillet.
2. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little.
3. Add the turmeric, cumin, garlic salt, and pepper.
4. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa.
5. Cook for a few minutes until everything is hot.
6. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

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