I love tofu scrambles. I make a lot of different scrambles with a lot of different vibes and I enjoy them all. If I had to crown the King of All Scrambles, though, that prize might have to go to this one. It’s a heavy duty, seriously filling, decadent sort of scramble that feels just right on a lazy, cozy weekend morning. I came upon it via the Hot Knives guys, and their link provides a full demonstration so I won’t replicate that here. I will say that the one tweak I made was adding just a smidge of black salt (aka Kala Namak) during the seasoning sessions. Not vital but mighty nice (and eggy). And I will also say that the technique of letting the scramble sit for a bit leads to heavenly browned bits, a technique that should be used every time you make a scramble. Final thought: you can use this recipe as a base and just add whatever ingredients you are craving at the time. The sausage definitely makes it a lot heavier, so when you’re not feeling it, just leave it out. Or put in more veggies. Or… no rules!
While my weekday morning breakfast is almost always a smoothie, on the weekends I sometimes like to make heartier fare. Today, Queenie and I enjoyed the “Morning Glory Polenta” recipe from Salad Daze: The Hot Knives Vegetarian Cookbook by Alex Brown and Evan George. These two lads (aka the Hot Knives guys) have created all kinds of tasty salad recipes in this book (one of my other faves is the “Kale & Potato Breakfast Salad” – yum), including this polenta dream bowl. I couldn’t find the recipe online anywhere, so I’m just going to give you the gist. You can wing it from there or check out the book for the details.
There are three components to the dish. One is a big pot of herbed polenta that is simmered in veggie broth. The polenta contains pumpkin, sesame and sunflower seeds, as well as shredded carrot and a smidge of shredded coconut. These items give it a wonderful taste and texture and make it quite filling.
There’s also a lovely vinaigrette that the authors have dubbed “Mimosa Dressing,” that has citrus zest and juice, olive oil and champagne vinegar. Delish.
This dressing is tossed onto a heap of arugula once that’s been quickly wilted in a dry pan.
Put it all together, and you’ve got a very satisfying way to start the day.