Portobello & red wine tomato sauce, kale, lemon and caramelized onion tofu scramble

anniversary breakfast - scrambled tofu and toast

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 lemon

1/2 small zucchini

cherry tomatoes, sliced in half

6 white button mushrooms

1 tps Tarragon

Salt


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!