This is the first spring in the new house with a yard. it needed no attention through winter. The fall Kale in our raised bed is thriving, the beet plants are back. My Bean plants did not survive. I found flaxseeds in my freezer which were probably 4 years old, so threw some in the yard for the birds and squirrels to eat, but hey those seeds sprouted and and now growing. I looked up sprouting Flaxseeds, flax and chia both can be sprouted in Terra cotta pots and the sprouts can be used in salads! Of course the yard sprouts are for chewie. anything on the ground = fertilized by pee. Raised beds for our use :) I am bad at gardening. That much physical work and all the bending doesnt work well my balance. So if hubbs is enthusiastic then we probably will have a decent garden this year.
Back to the scramble. The onions are cooked to golden, paprika and pepper flakes smoked, asparagus cooked to a bright green then scrambled up with tofu and spices. The ingredient list might look long, but most are spices and herbs. Gotta add all the flavor to my scramble :)
Use Hemp Tofu or cooked Chickpeas or white beans to make a Soy-free Scramble! I am still not much of a Tofu fan, but hubbs is. So a scramble happens once in a week and these days it is more often a Hemp Tofu scramble. Savory Breakfasts for the win!
More Savory Breakfast from the blog. All gluten-free
Hemp tofu Scramble and Hash Brown Breakfast Pizza
Tempeh Scramble, Broccoli, Jalapeno Popper dip Wraps
Savory Oats Poha/ Hash
Make Sandwiches, Burritos, wraps, tacos with the scramble. My current favorite sandwich or wrap is layers of scramble, hummus and Sriracha. yum.
Cook the onions, peppers and asparagus. Add loads of spices and herbs!
Smoky Spring Asparagus Tofu Scramble
Allergen Information: Free of Dairy, egg, corn, nut, gluten, grain. Can be made soy-free with Hemp tofu or chickpeas or beans.
Serves 2 , Active time: 15 minutes
1 tsp oil
1/3 cup red onion
2 cloves of garlic minced
1/2 tsp smoked paprika
1/4 tsp red pepper flakes or to taste
1/4 tsp chipotle pepper powder
1 cup chopped Asparagus, 3/4 -1 inch
1/4 cup chopped red bell pepper
1/2 tsp italian herb blend
1/2 tsp mustard powder
1/2 tsp turmeric powder
a generous pinch of kala namak/black salt for the eggy taste.
2 tsp nutritional yeast (optional)
1/4 - 1/2 tsp salt (to taste)
1 medium tomato chopped small
1/2 14 oz pack firm Tofu, crumbled. I use Nasoya organic non gmo
a generous dash of black pepper
cilantro and lemon juice for garnish
Variations: Add in 2 Tbsp Daiya pepper jack and mix in before serving.
Add garam masala instead of all the spices.
Add in greens when you add tomatoes.
In a pan, add oil and heat at medium. Add onions and garlic and cook until just about translucent. 3-4 minutes.
Add the pepper flakes, paprika and chipotle pepper. mix and cook for a minute to slightly burn/smoke the spices and infuse the onions.
Add in the Asparagus and cook covered until bright green. 2-3 minutes.
Add the red bell pepper and all the spices and salt. Mix well.
Add the tomato, mix and cook for 2-3 minutes until slightly mushy.
Mash/crumble the tofu with hands or chop small and add to the pan. Mix well
Mix, cover and cook for 5 minutes. If the scramble begins to stick, deglaze with a Tbsp of water. I don't press the Tofu before use, so usually there is enough moisture to prevent sticking.
Taste and adjust salt and spice. Lower the heat to low-medium and cook for another 3-5 minutes.
Sprinkle black pepper, lemon juice and cilantro(optional) and serve.
Notes: Use Hemp tofu, cooked Chickpeas or White Beans, chopped corn or quinoa polenta to make soy-free.
For a Non-smoky version. Cook the onions, garlic and asparagus together for a few minutes, then add all the spices together. Mix and add peppers and tomato and cook until tomato is mushy. Add tofu and cook till done.