I know I probably confuse some of you with my regular flip flopping between vegan dishes and hardcore carnivore fare, but I assure you it’s not an identity crisis, nor is it a misguided effort to lose weight. What it often comes down to is what I have in the refrigerator, and on this particular occasion, I had the fixin’s for this Southwestern breakfast scramble, minus the eggs. With tofu, squeezed of its excess water and scrambled with peppers, onions and spices, you don’t miss the eggs and it makes for a delightfully tasty breakfast that will keep you powered through the morning. Head over to PBS Food for my full post and recipe.
Southwest Tofu Scramble
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