Vegetable and Tofu Breakfast ScrambleVegan, Organic and Local
- Tofu, crumbled
- Zucchini – bite sized
- Carrots – bite sized
- Baby Portabello mushrooms – Bite sized
- Broccoli – bite sized
- 3 cloves of garlic – roughly chopped
- cooking oil – olive oil
- tamarack seasoning (for yellow ‘egg’ color)
- salt and pepper to taste
- Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com
Crumble tofu in a bowl and add tamarack, salt & pepper. Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.
Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.
get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….
I recommend all organic eating and local buying and as less corporate buying as possible.