Family & Friends Series: Lisa's Best Breakfast Scramble
Hi guys! I'm on vacation right now so I've asked my friend's and family to step in while I'm away! Each day that I am gone, I will be sharing a recipe from one of my friends or family members. I started this project with no clear goals, I was just hoping to fill a few of the recipe gaps while I was away. I received an overwhelming response from everyone, and I am truly honoured and excited to be able to share with you so many great recipes made by so many of my favourite people! Please enjoy their recipes and be sure to leave them comments at the end of their posts!
This recipe is by my friend Lisa, who is a fellow Bruligan (she lives in Brule, Alberta, the small hamlet that I grew up in). She runs a life coaching business called Ultimate Clarity. She's just one of those people with a great energy who inspires you every time you talk to them! She is a vegan and is always sharing delicious and healthy recipes and ideas with me! I hope you enjoy her Vegan Breakfast Scramble as much as I do!
Photo of Solomon Hill, just outside Brule, Alberta
1-2 tbsp oil: I use Coconut oil
One large onion, chopped tiny
1-2 cloves of garlic
5 baby dill pickles: chopped tiny
Half a red pepper: chopped tiny
1 small zucchini grated
1 Tbsp Tumeric
1 Tbsp Paprika
3/4 tsp black pepper
Cayenne pepper to taste
1 Tbsp Nutritional yeast
2 Tbsp soy sauce or tamari (I use Bragg's liquid amines)
1 package extra firm tofu: grated
1 large tomato diced
Heat oil in a large pan on medium-high heat. Add onion and garlic and cook until the onions are soft and translucent, approximately 5 minutes, stirring frequently. Add the veggies and sauté until tender. Add the soy sauce and spices and nutritional yeast and mix together well. Grate the tofu into the mixture and toss so it's thoroughly covered in sauce and looking evenly coloured with the spices. Cook for about 8 minutes, stirring frequently. Add the tomato and cook for a few minutes.