Breakfast Scramble
A couple of days ago Noel brought in shiitake mushrooms from our logs at the side of the woods. I had a handful of fresh picked asparagus, some tofu leftover from a stir fry and a few cremini mushrooms in the fridge. Here’s what I came up with for a very satisfying breakfast.
Asparagus Mushroom Tofu Scramble
1/2 pound asparagus, sliced in 1-inch pieces
1/4 pound mixed sliced mushrooms – I used shiitake and cremini mushrooms
1/2 pound diced tofu
1/4 cup chopped onion
1-2 cloves minced garlic
1-2 T. olive oil
1 T. nutritional yeast
1/2 tsp. turmeric
1/4 tsp ground cumin
1 T. Tamari
1 T. Water
Freshly ground black pepper to taste
Preheat cast iron pan to medium, then add olive oil. Sauté onions for a minute, then add garlic and cook for another 30 seconds. Add mushrooms and sauté for 2 minutes before adding the asparagus. Cook covered for about 5 minutes. Add tofu and stir for a few more minutes until tofu is a little browned. Mix in the nutritional yeast, turmeric, ground cumin and pepper. Combine Tamari and water, add to the pan and mix well, scraping up any bits that have stuck to the pan. Check for seasoning and add more Tamari if you wish. Enjoy with toast and your favorite side of fruit.
Scramble Ingredients