Hi hi hi!
Geez louise the weekend went by so quickly! Welcome back to another In The Kitchen and today I wanted to share a favorite breakfast of mine. It keeps me full throughout the whole morning (about 6 hours) without weighing me down. It’s extremely simple to prep and it’s low in carbs and high in protein.
Breakfast is my favorite meal of the day and it’s usually my biggest meal of the day. I used to create this scramble with only tomatoes, mushrooms (if I have them), and 2-3 sausages on the side. However, the Walmart near me stopped carrying my favorite sausages so I had to think of another way to get meat in the morning. In comes the hero of the day, Morning Star’s Veggie Grilllin’ Crumbles. These are a perfect addition to the scramble because it give me that meaty texture/flavor without adding a ton of extra fat. I also began adding in tofu to beef it up a bit as well.
To start out, in a small pan I heat up some EVOO (extra virgin olive oil – old school Rachel Ray fans will know what it is). I cut my tofu into small cubes and pace a paper towel over them to soak up some of the excess water.
TIP: Want to store your tofu leftover? It’s easy, place it in a container and fill it up with water till it covers the tofu – you can keep it in the refrigerator and all you have to do is drain the water.
While the tofu is getting dried off, I cut up 3-4 cherry tomatoes. It just depends how big they are, but I usually cut it into fourths.
Once the oil is warmed, I add in my tofu to quickly get a nice brown crust around it. This adds texture, but also beefs up the meatiness (see the puns?) of it. Once all sides are golden brown, I add in the tomatoes. If I had mushrooms on hand I would have also added them in at this point. I let the tomatoes and tofu saute for a few minutes and then I add in the veggie crumbles. It usually takes about 5-8 minutes for the crumbles to warm through and while that’s going I mix two eggs with a little bit of soy sauce, salt and pepper.
Before I put in the eggs, I add in about 1T of butter. The veggie crumbles tend to soak up any of the excess oil that is in the pan and since I don’t want my eggs to stick, I add in some butter. As soon as it’s melted, I pour in the eggs. I let it cook for about 3 minutes before scrambling it up because I want there to be some substance to it before I start moving it around so that way it doesn’t stick to my pan. I like my eggs well-done so I just keep moving it around till there’s no gooey areas. Don’t send the egg police on me, there’s just something about gooey eggs that freak me out. Once there’s no gooey parts, I place it on a plate and top it off with some cheese. I completely forgot I had sour cream, but if I had remembered I would have topped it off with that too.
Anyhow, let me know if you try it out or what your favorite breakfast recipe is in the comments below! I love breakfast and I’m always looking for ways to switch it up. If you are curious, it takes me about 30 minutes to get everything prepared and cooked.