I love Sunday mornings. Any other day of the week I hit the snooze button way more times than I actually want to admit. But Sundays I pop out of bed alarm-free and ready to
blast through my day laze around in my PJs.
I love the quiet of the morning when it feels like the world is still asleep. Neal and the pups linger in bed (my dogs totally sleep in…is that strange or what?). I catch up on blogs, have my coffee and maybe do some work.
And when the rest of the brood wakes up, we usually have a late breakfast and read the paper. My favorite sections of the paper in order: Book Review, Travel, Sunday Review, Arts and Leisure and then the little NY Times magazine pull out thingie. The dogs go straight for whatever section they can lay on and Neal usually reads the front page first.
I like Sunday breakfasts that are easy to make and easy to eat with my hands so I can graze on it while I read the paper. Tofu scramble is a quintessential vegan meal and I like it because I can usually throw random odds and ends in it from the week.
For this scramble, I crumbled and sautéed two packs of Mori-Nu extra firm silken tofu (I didn’t press or drain because lazy Sunday) with some minced garlic, black beans, shredded Daiya Havarti, basil leaves, grape tomatoes, green onions, black salt (kala namak) and black pepper.
To turn this into finger food I piled it on sliced pieces of a crusty baguette and added a few more sprinkles of green onions. Perfect! One hand for shoveling scramble baguettes into my mouth, one hand for flipping through the paper and one hand for scritching puppy ears…wait…what?
Need more tofu scramble? Check out this fun how-to video from JL goes Vegan (check out her awesome shirt). Or try this hearty breakfast burrito with potatoes and “bacon” from Cadry’s Kitchen. And Megan from The Vegan Cookbook Aficionado will always have your back when it comes to vegan brunches.