All the stars aligned when this hearty breakfast recipe came to be. I’ve been making it weekly ever since. For me, the addition of brown rice is kind of a game-changer.
The foundation is a favorite tofu scramble. But brown rice added to this protein powerhouse makes it particularly satisfying. Tucked into a toasty Ezekiel tortilla, it’s a great meal anytime of day – not just for breakfast.
Dress it up with your favorite extras, from sweet potatoes to avocado, and hummus to micro greens…the more the merrier. Please enjoy…
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BREAKFAST TOFU RICE SKILLET
1 large onion, diced
1 package extra firm tofu, crumbled
1 red bell pepper, diced
1 yellow bell pepper, diced
1 or 2 jalapeño(s), minced
1 cup chopped red cabbage
1 zucchini, diced
3 cups cooked brown rice
2 tablespoons Scramble Seasoning Mix*
generous sprinkle of Creole or Cajun seasoning
generous sprinkle of kosher salt
generous sprinkle of coarsely ground black pepper
Garnish (optional)
1/2 cup fresh cilantro, minced
Instructions
Heat a large nonstick sauté pan (like a Scanpan) over high heat. Add onions and tofu and dry sauté until the onions become translucent and the tofu begins to turn golden. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Add red and yellow bell peppers, jalapeño(s), cabbage, and zucchini. Continue sautéing for several minutes over medium high heat, stirring occasionally until vegetables become tender and tofu begins to turn golden brown.
Stir in brown rice, along with Scramble Seasoning Mix, Creole or Cajun seasoning, kosher salt, and black pepper. Remove from heat. Garnish with fresh cilantro, and serve hot, with sprouted whole grain Ezekiel English Muffins or tortillas.
*SCRAMBLE SEASONING MIX
1 cup nutritional yeast flakes
5 tablespoons, plus 1 teaspoon onion powder
4 teaspoons curry powder
4 teaspoons ground turmeric
4 teaspoons ground cumin
4 teaspoons kosher salt
1 to 2 teaspoons ground pepper
Instructions
Blend all ingredients together and store in a small covered glass jar. (Recipe adapted from Dr. Neal Barnard’s Program for Reversing Diabetes, by Neal Barnard.)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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