Tofu Scramble x 2 = breakfast burritos and nachos

Standard / by / April 1, 2011 / 16 Comments

After months of eating a raw breakfast—juices, granola and bowls of fruit and nuts Monday through Friday—I crave big, hot, savory breakfasts on the weekend.

JL’s Sprouted Lentil – Tofu Scramble Breakfast Burrito
Serves 1 (generously)

INGREDIENTS

  • 1/4 quarter block of tofu, drained and cubed
  • 1/2 cup sprouted lentils, rinsed and drained
  • 1t sesame oil
  • 1t coconut aminos
  • 1t Sriracha
  • 1 clove garlic
  • Pinch of cumin
  • A couple dashes of Herbamere
  • 1/4 cup onion, chopped
  • 2 leaves collard greens, chopped
  • 1 sprouted tortilla
  • Fresh Salsa

METHOD
Mix first eight ingredients in a large bowl and let sit for 10 – 20 minutes.  In a large skillet, saute onion in sesame oil. Pour the tofu and lentil mix into the skillet and saute on high for 3 – 5 minutes, stirring frequently.

Add collard greens, cover and simmer for 3 – 5 minutes.  Serve on a warmed tortilla and top with fresh salsa.

I enjoyed this hearty breakfast burrito with a tall glass of juice

Green Juice
Serves 2

  • 1 apple
  • 1 orange
  • 1 red pepper
  • 5 kale leaves
  • Half a cucumber
  • 1 inch of ginger
  • Juice of one lemon

METHOD
Run the first six ingredients through your juicer, pour into a glass and add the lemon juice.

JL’s Scrambled Tofu & Kale Nachos
Serves 1-2

Pre-heat the oven to 400F.  In a small bowl drizzle sesame oil and Bragg Liquid Aminos and add a dash of paprika, dash of Herbamere, plus 1/2 a jalapeno pepper (diced) to 1/4 block of extra-firm tofu, pressed.  While the tofu is marinating, toss 1 sprouted tortilla in the oven (lightly drizzled with extra virgin olive oil on both side) for 10 minutes.  Saute garlic, onion and red pepper in a skillet (yep, more oil, I used about 1 t of sesame oil) for 3 minutes.  Add tofu,  crumble with a fork, and saute for another few minutes.  Add chopped kale (about 3 leaves) and douse a little Bragg’s over the kale. Cover and simmer for 3 – 5 minutes.  Cut the crispy tortilla with a pizza cutter, into “chips”, add the tofu-kale scramble, diced tomato and avocado and top with cashew “sour cream.”

Have you enjoyed a savory breakfast lately?

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16 thoughts on “Tofu Scramble x 2 = breakfast burritos and nachos”

  2. I haven’t enjoyed solid foods in a week… :-/ … but that tofu scramble burrito looks sooo good. When I was a kid, I thought breakfast burritos were the best “invention” ever. Forget the wheel! I can’t wait to make one when I can eat again. 🙂

  3. Looks delish! I just went to a vegan cooking class and lecture last night in NYC! We made breakfast 🙂 I was wondering if I’d get sick of eating oats for breakfast as a vegan but I’m so happy to have scrambles on the weekends! Yum! Um and kale with tofu scramble is the BEST!

    They’re doing a series of classes if you’re interested http://bit.ly/fK79cC

  4. Sometimes I just don’t have the energy to cook. I take my 1/4 cup of Bob’s Organic 6 grain cereal, 3/4 cup of water and nuke for 4 minutes. Little squirt of agave, splash of soy milk and done. Only 1 bowl to clean. Oh and a 1/4 cup measure and a spoon.

    Granted if you were my neighbor you’d have more company for breakfast.

  5. Wow this looks super good!! I also enjoy a good hearty breakfast when I have time to make one. Lately though I’ve been making “salad smoothies” as I call them – various fruits and vegetables with coconut or almond milk. I’ll have to remember this recipe for the next time time to cook breakfast!!

  6. oh those look delicious. I am always coming up with new ways to enjoy my bean/lentil sprouts, as well. they are good when they’re cooked as well as raw!

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