for breakfast: tofu scramble & fruit smoothie

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.