Vegan Breakfast Idea: Tofu Scramble with Fresh Spinach and Sweet Peppers

Just because you can't eat eggs during lent, doesn't mean you can't enjoy a warm breakfast with your family. This is a simple recipe that everyone will enjoy.  You can change up the vegetables.  In the past I've used green onions to add a nice flavor.  Tomatoes are good, but they tend to add a little too much moisture...but they're good.  So are mushrooms.

I actually prefer my tofu scramble over traditional scrambled eggs.  It's a lot lighter than eggs, less fat, but more importantly, it doesn't have that funky egg smell.

This recipe serves 1 or 2.  If you eat it all, then it has a total of  4 Weight Watchers Points Plus.  If you share it with someone, you can count it as 2 points.

Here's what you'll need:

 8 oz of medium firm tofu, drained
2 sweet peppers, sliced
1 bunch of fresh spinach, washed well and chopped coarsely
1 tsp curry powder (for color and taste)
salt and pepper
Italian seasoning
Garlic powder (optional)

Spray a nonstick pan with Pam (or the like).  Saute your sliced peppers and spinach until they're softened.  Put your tofu on a flat plate and gently break it up with a fork.  Add the tofu to the pan and stir, getting it all nice and warm.  Add the seasonings and the curry powder, stirring gently to mix thoroughly.  NOTE:  Because of tofu's texture, you don't want to aggressively "stir".  Instead, gently turn it over on itself with a spatula.  You may want to cover it and just steam it to get it nice and hot.  I like adding a little hot sauce.  Serve as you would scrambled eggs....with toast, fruit, coffee...etc.  Enjoy!


 I actually have these Orgreenic pans and love them.  They truly are nonstick and work really well.

Anush's Veggie Pasta "Sauce" (or side dish)

I concocted this recipe on Valentine's day.  I'm lucky to have an organic farmer's market in the plaza at my workplace every Thursday.  This week I bought cherry tomatoes, spinach, brussels sprouts and mushrooms I was making pasta for dinner, but didn't want the traditional red sauce but instead a chunky vegetable dish to serve on top.  Here's what I ended up with:

Ingredients:

1 pound brussels sprouts, washed, stems cut and cut in half

1 basket of cherry tomatoes, cut in half (about 2-3 cups)

2 cups sliced mushrooms

2 TBSP Olive oil

4-5 cloves garlic, minced

Once bunch spinach (washed well), not shown in picture

salt to taste

pepper

Herbs d' Provence (or good Italian seasoning 

In a large wok, add olive oil and minced cloves of garlic.  Cook til fragrant.  Add brussels sprouts and cook, stirring every few minute until brussels sprouts soften and get tender.  Add tomatoes and mushrooms and allow it all to cook until the tomatoes start to soften.  The tomatoes will create their own "sauce" and the mushrooms will add to the flavor with their liquid.  Add herbs, salt, pepper, and continue to cook a few minutes more until all the flavors are married together.

At the end, add the spinach (not shown), stir in to cover, and put a lid on the pan and let the spinach steam until wilted.

Serve on top of pasta (which is really delish) or just as a side dish (which is equally as delish).  I made 4 servings out of this for 4 points using weight watchers points plus.  But I like a LOT of veggies.  The serving size was about 1 1/2 cups.

If you try it, let me know how you liked it...what you'd add or remove, and how you served it.