I’ve always been a “smoothie for breakfast” kinda gal.
No. That’s a lie. It’s more like a “smoothie for breakfast, lunch or dinner.”
That is until recently.
Something has gotten into me. Those super sweet, chocolate breakfast smoothies I so much enjoyed are not really doing it for me these days. Instead I want a breakfast that will rival a hearty plate of scrambled eggs and toast.
Enter the tofu scramble.
And Lucky.
This meal is perfect for breakfast, lunch, and dinner as well.
Here is what you need.
I didn’t really measure. But this was enough for breakfast for one.
Or lunch.
I cooked the onion in EVOO until it was softened then added the rest of the ingredients and cooked until the spinach was wilted, about 5 minutes, stirring often. I stirred in some cayenne, salt and pepper before removing it from the heat.
Meanwhile, I toasted some sprouted wheat berry bread and ‘buttered’ it up with EVOO.
Plated it.
And enjoyed.
I hope you do too.
For Breakfast, lunch or dinner.
