Vegan Scrambled “Eggs”

Hi there!
Sorry I’ve been so MIA once again. This semester turns out to be crazy for me… so much for a relaxing senior spring. Hopefully I start to get better acclimated and my routine actually becomes one. For now I’m just constantly trying to catch up. 
Anyways, big news: I signed up for the Chicago Marathon that will take place on October 7th, 2012. Uh… I know. WTF?@#! Who knows, but Mountain Man Ethan and I are going in it together. I think it’s going to be really specially doing this with him, so that is what I’m most excited for! 
Anyways, here a bit of a backlog post. I meant to share this with you a long time ago, but like I said I’ve been playing “catch-up”. 
Before my holiday break ended, Ethan and I climbed one of the many 40,000 footers at home in New Hampshire. I truly love being in New England and miss it so much. 
Our hike was crazy! We experienced many elements, and it really tested my limits. Winter hiking is a category in itself for a reason, let me just tell you. After we made it back to base we were ready for some pub food and a couple of beers. I swear I love small ski towns for that reason alone! 

The next morning I gave vegan scrambled eggs a shot. I am so glad I did because these babies are good!

Ethan made himself an omelet, and it turns out pancakes aren’t his only morning forte!

Just look at that beaut!

I served my vegan scrambled “eggs” along side of a crispy fuji apple. I was craving something refreshing, and a nice ripe apple was just what I wanted.

Vegan Scrambled “Eggs”
What you need:
2 cloves garlic, minced
1/4 onion, sliced
1/4 package super firm tofu (that serves a little more than one, so plan accordingly), broken into crumbled pieces.
1/2 cup nutritional yeast
1/4 cup almond or soy milk
1/4 tsp. freshly cracked pepper
1/4 tsp. freshly cracked sea salt
Broccoli, cut into bite size pieces
Mushrooms, sliced
Bell pepper, chopped into bite size pieces

What you need to do:
Heat a large saute pan and add your onions.
Once your onion wilt and become translucent, add your minced garlic.
Stir frequently to prevent burning your garlic.
Add you veggies and saute until they have reached your desired consistency. I left mine pretty crunchy to add texture to my “eggs”– about 7 minutes.
Add your tofu and with your spatula continue to crumble it further into scrambled egg-size pieces.
Cook for about 5 minutes while stirring once.
Add your nutritional yeast, salt, and pepper.
Incorporate seasoning and add your almond/soy milk.
Stir around until everything is coated and let cook so that the milk evaporates off.
Serve immediately.


Have you ever had vegan scrambled “eggs”? 
If not, what’s your favorite non-traditional take on a traditional breakfast food?
Have you ever run a marathon? Hiked a mountain? Pushed yourself athletically? If so, how and what challenged you the most?

Vegan Scrambled “Eggs”

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