for the smoothie, i just tossed in a blender some leftover fruit from the other night, a few ice cubes (you could also use frozen banana slices), and a splash of orange juice.
i really got into cooking tofu after my first experience making a tofu scramble. it’s very easy, and you can customize each part of it to how YOU like it. try it out!
cut a block of tofu in half - half is usually good for one person. store the other in a sealable container, covered in water. in the fridge, obviously.
press your tofu, you can use our guide if you’re not sure how to do this
break the block into chunks, depending on how you like it. (i like mine in 1-2 inch pieces.)
coat the pieces in a mixture of olive oil, turmeric, nutritional yeast (or curry powder if you don’t have/want NY), a dash of cinnamon, a splash of soy sauce, and a pinch of sea salt. i don’t take the time to marinate tofu scrambles, because the taste unmarinated is more accurate to what i’ve always eaten. you can choose to marinate if you want.
fry in a pan on low-medium heat until it’s to the texture you want. i cook tofu scrambles until each piece is firm and a little crispy, which is about 4 minutes, flip, then another 4-5 minutes.
add in vegetables - i put in shredded greens and broken-apart mushrooms when the tofu was just about done. giving them a couple of minutes in the pan softens them well, i think. scrambles are a great way to add vegetables to your breakfast.