It’s officially fall here in Chicago and I’m happy to report that it actually feels like fall outside. We’re talking sweaters and having to wear socks and weird pumpkin cravings. On a crisp morning, a nice spiced up breakfast of tofu scramble with soy chorizo makes a perfect vegan breakfast.
I used silken tofu for the scramble and seasoned it as I usually do. After the tofu was ‘scrambled’ and the spices were mixed in well, I made a hole in the center of the pan and plopped some Tofurky chorizo on there:
I added some garlic powder and Tapatio hot sauce to the chorizo and mixed it up before stirring it together with the tofu.
I opted to eat this with buttered toast (butter=Earth Balance) and a tomato-onion salad. My Mom made breakfast tacos instead. Versatility is a wonderful thing.
Yum! Have a happy first day of autumn! –Melissa
Great idea! I’m totally going to use silken tofu next time so they can “mix and mingle” together.
Looks delish, and right in my breakfast wheelhouse. I have yet to make a tofu scramble, but I have some waiting in the fridge. Thanks for the example!