Brunch is typically a main event on weekends in New York (Need suggestions? I like here, here, here, here and here), but sometimes it’s good to turn on some soul music and make breakfast at home.
I love eggs, so I never understood the point of a tofu scramble until last weekend.  When I was in Atlanta, Maria and I grabbed a vegan brunch at Soul Vegetarian, where I took the tofu scramble plunge.  Surprisingly, I loved it!  Though (as I’ve mentioned) I’m not a huge tofu fan, I love how it can take on the texture and flavor of so many different things.  I bought a soft (or silken, if you want to use the gross name) version when I was at the store this week, but you can use any variety, depending on the texture you prefer.
Keep in mind that the ingredients you use are up to you!  I used what I had in the fridge, so it’s not the most sophisticated recipe in the world.  Who cares, I’m in still in my pajamas.


Tofu Scramble (for one)1/4 block of silken tofu, chopped1/4 green pepper, chopped1/2 onion, chopped1 clove garlic, chopped1/2 cup grape tomatoes, choppedhandful of green onion chopped1 tbls Nutrition Yeast (What’s this, you ask?  It’s a deactivated yeast that’s rich in B vitamins and protein and has a distinctive nutty taste.  Read more here!) olive oilcumin, to tastesalt & pepper, to tasteHeat olive oil in a frying pan and add vegetables, stirring until tender.  Add tofu and mix with veggies, season with nutritional yeast, cumin, salt and pepper.  The longer you cook the scramble, the more firm the tofu will become.  Serve immediately. Notice that my pictures are a bit more refined?  My new camera arrived on Thursday!  It’s a Cannon Rebel Xsi, and it may be the love of my life.  Yesterday I walked to Calvary Cemetery in Queens (one of my favorite places in NYC) and gave it a test run.  I won’t death-up my blog post with graveyard pictures, but here’s a shot of my favorite visitor.