After a long night of drinking, kissing and eating it’s important to reinvigorate your body with a flavourful breakfast. It isn’t to hard to use elements of last night dinner to create a tofu scram that is more satisfying than the dinner you had the night before.
Things you need:
1 yellow onion (cut into rings)
4 cloves of garlic (minced)
5 kale leaves
1 C Portabello & Red Wine Tomato Sauce (refer to prior post)
2 Tbs vegan margarine
1/2 small zucchini
8 cherry tomatoes, sliced in half
6 white button mushrooms
1 tps Tarragon
Place garlic, 1 tsp salt, 1/2 block tofu, & portobello tomato sauce in a bowl and let set until you are done prepping everything else.
In a skillet, sauté onions rings with vegan margarine until slightly brown and caramelized. Add sliced mushrooms, cherry tomatoes and tarragon until mushrooms and tomatoes are slightly soft. Add tofu mix, a pinch of salt and kale. Let simmer stirring occasionally for about 10 minutes in total. Add zucchini last and only let the whole mixture sauté for only 3 minutes more, you don’t want your zucchini to be over cooked!
Plate your scram and add a squirt of lemon juice on top!
Make toast, slice fruit, pour coffee and eat!