Tofu. It's what's for breakfast.
I'm not much for savory breakfasts, but the other morning I was all out of cake, so to the frying pan I went. No eggs for me (think smothered baby chicks) and I was tired of veggie sausage, so I decided to scramble some tofu and potatoes.
I made the "sour cream" first, which is a pretty decent substitute for dairy sour cream (and convenient, too, if you're all out). Then I got to work, dicing, crumbling, and scrambling. I warmed a couple of flour tortillas for the family, who don't mind Tex Mex that early in the morning, but I prefer proper breakfast food, toast, with mine.
The ingredients make two hearty portions,(we even saved a bit extra for the teenager) and are based on the 250g package of British tofu (Cauldron) I buy. American tofu packages are larger, as I recall, so adjust the other ingredients upward by about one quarter, and I imagine you can feed three or four. (If anyone has a package of American-bought tofu and can do the maths, I'd love to know if there's a size difference. No puns, please.)
The result? So good I almost forgot it wasn't cake.
Mushroom and Crumbled Tofu with Potatoes
non-hydrogenated margarine, or olive oil, for frying
1 potato, diced into 1/4 - 1/2 inch pieces
3 button mushrooms, halved and sliced
1 bunch spring onions, chopped, including some of the green portion
1 small green pepper, diced,
1 package (250g) firm Chinese-style tofu, crumbled
dash of turmeric, optional
1/4 teaspoon paprika
salt and pepper
Optional: flour tortillas
In a non-stick skillet, fry potato in margarine for 7 minutes over low-medium low heat, until crisp and golden brown. (You may have to turn up the heat after they've softened.) Sprinkle salt over potatoes and set aside, under inverted plates (fresh out of a hot dishwasher, if possible!). Toss another chunk of margarine into the pan, and add the sliced mushrooms. Saute until they begin to turn golden brown, about 4 minutes. Add sliced green onions and green pepper; saute 3 more minutes. If needed, add more margarine to prevent sticking. (Or spray a good splash of non-stick cooking spray.)
Add crumbled tofu, paprika, and a dash of turmeric, a scant 1/4 teaspoon. Cook another 5 minutes or so, and add reserved potatoes. (Or you may prefer to serve them on the side.) Add salt and pepper to taste. Cut up chives and sprinkle on top, reserving some chives for a nice little bow.
If desired, wrap in flour tortillas and serve with sour cream and/or salsa.
Notes on ingredients:
I use Smart Balance non-hydrogenated margarine (similar to Earth Balance, but with a small amount of dairy ingredients). You could use olive oil, but I prefer margarine for a more "breakfasty" taste. There are also other margarine brands that claim to be healthy. I'm sure they are, relatively, but the ones available in the States are different from the ones over here, so I can't make any judgments. Just avoid the hydrogenated stuff. (Smart Balance Lite is vegan, at least it used to be, if that's an issue.)
Use firm or even soft Chinese-style water packed tofu. (Soft tofu would be more like the texture of soft-cooked scrambled eggs.) The turmeric is added simply for yellow color. Ignore it if you don't like turmeric.
I make "sour cream" by combining 1/4 cup Tofutti Better than Cream Cheese (available in most HFS, except the haughtier-than-thou Whole Foods), up to 1 tablespoon soy milk, and 1 teaspoon lemon juice. Mix until smooth and refrigerate until needed.