I do not like green eggs and ham. I do not like them, Sam I Am.

But Scrambled Tofu? Why, that's a whole different story!

I like to run in the mornings, so the last thing I want to do upon my return is to slave away in the kitchen in front of a hot stove. Instead, I’ve gotten in the habit of cooking my breakfast the night before. That way, when I get back from running, I can sit down to a restaurant-quality breakfast, with minimal preparation required.

Since variety is the spice of life (as the saying goes), I like to change up my breakfasts. Lately, one of my favorites (that I'll eat maybe 3-4 times per week) has been Tofu Scramble. It’s so versatile; just by varying the veggies or the seasonings, you can have a completely different dish every time!

Katie’s Mad Scramble
(Serves 1)

1/3 block Mori-Nu firm silken tofu (I use silken because the texture more closely mimics that of scrambled eggs)

2/3 tablespoon minced garlic

¼ tsp turmeric

½ tsp onion powder

Salt and pepper to taste

Two veggies (my favorites include bell peppers, beech mushrooms, baby bella mushrooms, tomatoes, zucchini... ok, maybe I just like all veggies)

1. Put the tofu in a pan and chop it up (not too finely, though).

2. Sprinkle the garlic and other seasonings on top of the tofu.

3. Turn the stove on to medium heat and sauté the tofu in whatever liquid you use to sauté (oil, water, veg broth, etc.).

4. After only about 10 seconds, add the veggies.

5. Stir constantly, and add water as needed to prevent sticking. It’s done when the veggies are no longer crisp (with my stove, that’s about 3-5 minutes).

Above, with two slices of delicious whole-wheat toast, spread with Smart Balance Light**.

**I used to buy Earth Balance. But one day, I discovered that the Smart Balance Light my mom had been buying for herself was actually vegan! You should have seen the look on her face when I told her! So my mom and I conspired together to get my dad to give up his regular, artery-clogging butter… and now the whole family uses the same VEGAN butter spread :o).

Green eggs and ham? Nope, it's green veggies and tofu!



Above, I transfer the cooked scramble to a container and put it in the fridge. When I'm ready to eat the next morning, all I have to do is put the scramble on a plate and heat it in the microwave.


Variations:

Above: Italian-Style (Use zucchini and tomatoes or bell peppers as the veggies, and add ½ tsp each oregano and basil.)



Above, my favorite, Indian-Style ( Add ½ tsp curry powder, ½ tsp Garam Masala, ¼ tsp Coriander, ½ tsp cumin.)
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Not pictured-- Mexican-Style (Add salsa and a pinch of chili powder. You can even roll it up in a tortilla for a burrito breakfast.)





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P.S. For everyone who asked, the languages my dad speaks are English, Spanish, French, Japanese, and Chinese. I'm *trying* to keep up with him... but he set a high standard!
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As for the mayo cake recipe, it can be found here: http://www.starchefs.com/chocolate_lovers/2002/html/march/recipe_04.shtml

If anyone ever attempts a vegan version, let me know how it turns out!