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
