1 tsp Mexican or Italian seasoning
1-2 T rice Parmesan “cheese”
Tofu Breakfast Scramble
1-2 T water
3/4 cup onion, diced
1-2 cloves garlic, pressed
3/4 cup red bell pepper, diced
1 pound firm tofu, rinsed and drained
1 tsp turmeric
2 T fresh parsley, chopped
Optional garnish: 1 scallion chopped or 1 T chopped parsley
1 15 oz can vegetarian baked beans
1 8-10 oz package of vegetarian breakfast sausages, links or patties (tofu or wheat gluten based)
1 tsp safflower oil
For Baked Tomatoes:
Preheat oven to 350 degrees. Slice tomatoes in half and place open side up in a baking dish. Sprinkle with seasoning and “cheese.” Bake for 20-25 minutes until tomatoes are slightly soft.
For the Tofu Breakfast Scramble
Sauté onion and garlic in 1-2 T water until onions are soft. Add the bell pepper and cook 1-2 minutes. Crumble tofu into pan and sprinkle with herbs and salt/tamari. Mix in spices. Stir fry until the tofu browns slightly: there should be no liquid in the scramble. Serve immediately.
For the Baked Beans:
Heat baked beans in a saucepan over medium-low heat until warm.
Heat the oil in a skillet over medium-high heat. Add the sausages and brown on both sides.
To best time your breakfast, start with the Baked Tomatoes and then prep all the ingredients for the Tofu Scramble. Start the beans heating slowly and start the sausages. Then prepare the Tofu Scramble while occasionally stirring the beans and turning the sausages.
Mexican seasoning typically includes cumin, oregano, red pepper, cilantro onion and garlic. Italian includes basil, rosemary, marjoram, thyme, sage and oregano.