|photo via theodamus.wordpress.com|
When it comes to breakfast, many people like to go sweet (pancakes, waffles, French toast, or maybe oatmeal with gobs of raisins and maple). I can't say I'd turn any of those down. . . But there's a different direction you can go when the spirit moves you, and that's SPICY and HOT. Why not, right?
This recipe is hot, all right, and you can turn up the hotness dial to as hot as you dare by increasing the amount of cayenne, adding some different peppers (jalapeno or habanero peppers), etc. And of course there is such an amazing assortment of delicious salsas and hot sauces available, that you can have a festival with each bite.
Interesting thing about our tolerance/desire for hot and spicy foods. Genetics play big. But of course so does your culture and how you were raised.
What you need:
- 1 pkg. extra firm tofu, drained and cut into 1 inch cubes (Tofu Yu plain or pepper or jalapeno)
- red, yellow, or green pepper --1/2 to whole
- 3/4 cup mushrooms, sliced
- 2 tomatoes, chopped
- a bunch of spinach (or equivalent), chopped
- 1 avocado, peeled and diced
- cheese (dairy or soy) shredded (amount is to taste--suggesting a little more than a handful, shredded)
- 1/2 tsp chili powder
- 1/4 cayenne pepper
- hot sauce or chili sauce, to taste
- pepper to taste (because of the bit of the cayenne and garlic, not to mention the hot sauce, you really don't need any salt)
- parsley, minced fine
- 3 - 5 tbsp olive oil or coconut oil
- onion to taste (red, white, or yellow onion--or even scallions or chives)
- 3 or more cloves garlic, minced (I'm a garlic freak--so there is never too much garlic for me)
- 1 tsp soy sauce (optional)
How to prepare:In a skillet, sautee the onion and garlic in the olive or coconut oil until onions are slightly soft and start to appear a bit transparent. Add remaining ingredients, except cheese, pepper and parsley.
Stirring frequently, sautee for another 6-8 minutes, until veggies are done and tofu is lightly fried. At this point you can fold in the cheese, followed by the pepper and then sprinkle the minced parsley on top.
Enjoy. (You can pour the mixture into a tortilla--just make sure it's been warmed).