Breakfast is the hardest meal for me. I’m lazy about cooking anything early in the morning, which means I often don’t eat much, making it that much harder to lose weight. This morning, I decided to try making a tofu scramble since I can’t tolerate eggs. It never really sounded appealing to me, but since I hate eating cereal without real milk, I decided to give it a try. It actually tasted pretty good and I’ll most likely make it again. Below is my recipe.

Ingredients:

• 1 tbsp. olive oil
• 1/2 block extra-firm tofu, drained, rinsed, and patted dry with paper towels
• 1/2 small onion, diced
• 4 large mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup fresh spinach
• 1/2 small avocado, diced
• 1 tsp. fresh thyme, chopped
• 1 tbsp. yeast flakes
• salt and pepper to taste

Directions:

In a non-stick pan, heat oil on medium. Crumble tofu into pan and cook until the liquid is cooked off. Use a spatula to turn tofu and continue cooking until it’s a light, golden brown. Add all ingredients except the avocado. Saute until veggies are cooked to taste. Add the avocado, give it a couple of quick tosses to heat slightly.