During the week I alternate between soaked oatmeal and nutritional shakes for breakfast. But weekends are different. It’s rare for Ben and I to have one full day when neither of us is encumbered by work responsibilities (yes, our work/life balance needs some…um…work).
On this last Saturday, with nothing on the agenda but an evening Crab Fest with Palo Alto’s Rotary Club, I decided it would be fun to make a cooked breakfast.
Our mornings continue to be on the cool side and so I wanted something warming. With one day until the Sunday Farmers’ Market I scanned our near empty fridge for scraps and found about a dozen button mushrooms that never made it into the soup I didn’t have time to make and two portobellos that never became a grilled veggie dinner. There was a half a block of leftover tofu, some greens, a few scallions and a pepper. This was an easy decision. It was time to pull out the cast iron pan and make a quick vegan scramble.
This is my favorite kind of recipe. It’s forgiving and open to a little improvisation. Here’s what you need:
- About a dozen button mushrooms
- 2 portobello mushrooms
- a handful of greens – I used the greens from the top of red beetroot but spinach is great
- 1 jalapeno
- 3 sliced scallions
- 1 clove of garlic
- olive oil
- red bell pepper
- small block of tofu
- 1 tbsp of Bragg’s nutritional yeast
On medium heat, add about a tablespoon of olive oil in your skillet. When it shimmers add the sliced scallions and jalapeño. When the scallions begin to become translucent and the pepper softens add the garlic. Don’t let the garlic burn. Stir occasionally.
While the vegetables cook, prepare your mushrooms. Clean the buttons and portobellos thoroughly and then slice. I slice the buttons thing but cut the portobellos into meaty chunks to preserve their chewy umami-ness.
When the mushrooms have begun to cook down, add the greens, turn down the heat and cover the pan with a lid to help steam the greens. After the greens have cooked down crumble in the tofu. At this point keep the lid off the pan to help cook down any liquid (we don’t want our toast to be too soggy). Add nutritional yeast and season with salt and pepper to taste.
Oh yeah – and pop some bread in the toaster.
Cut the toast in half (on the diagonal, of course!) and butter. We love Myoko’s Vegan Butter. Spoon the vegan scramble mixture in a big pile over the toast. Add a sprig of parsley or some finely sliced raw scallion if you want to be fancy.