Sometimes it’s hard to make a healthy breakfast when choices like French Toast, waffles, and crazy cheese-filled omelettes are all over the place, not to mention the occasional souffle or frittata. And we can’t forget about my obsession with crepes: there are entire months when the weekends will be filled with nothing but crepe variations because they’re so easy and tasty (and French-ish). But over the fall & winter, I’ve gained a few pounds and they don’t sit well (or look well) on me at all. So aside from my crazy exercise routine (I’m determined to be a size 4 again! An 8 is unacceptable!) I’ve had to buckle down, steer away from all my cheese-filled breakfasts, and get serious.
Now, I will admit that normally when I cook w/tofu, it’s for lunches and dinners. They haven’t made their way on here yet, but my marinated tofu steaks are sometimes even better than a nice filet mignon (sometimes). Living with Dennis & Michael in Davis taught me a lot about how to cook with the most healthy & versatile product out there, from simple stir-fries to crazy complicated curry dishes. Very rarely do I make a breakfast scramble, however, simply because I love eggs way too much to substitute them with a soy product. Fortunately for my waistline, I’ve been enjoying my time off way too much to head to the grocery store, so instead of eggs, I have tofu; instead of cheese, I have plain yogurt, which I’ve been wanting to play within a nice, healthy herb spread as of late.
I believe this is a sign. The universe agrees that I am better off at a size 4 and my refrigerator contents are in concurrence. Now, if I can get my butt out there to walk & run today, I’ll be in business!
For the scramble, heat a healthy splash of olive oil in a skillet until it becomes iridescent. Add tofu and stir fry for about 5 minutes over medium-high heat, or until completely heated through. Add diced tomatoes, scallions, and spices, and mix together well, heating for another 2-3 minutes.
While making the scramble, toast the bread. When the bread is toasted, spread about 1-2 teaspoons of the herb spread on each slice. Add a few leaves of fresh baby spinach and spoon the tofu & veggies on top. Enjoy with very little guilt at all!