college clip: Breakfast for Dinner

A few weeks back I had a strong hankering for breakfast food, particularly tofu scramble and blueberry pancakes.  I recently discovered another community kitchen even closer to where I live, so I decided to gather my ingredients and make breakfast for dinner one Saturday night.

In addition to blueberry pancakes and tofu scramble, I decided to try Lightlife Smart Bacon.  It was pretty good, but I definitely plan on tackling marinated tempeh bacon next time.

 

 

 

 

For my cornmeal pancake recipe, check out this video, and to make regular pancakes, just substitute all-purpose flour for the cornmeal:

And here is my basic veggie and tofu scramble recipe:

Veggie and Tofu Scramble

  • 2 small red onions or 3 shallots
  • 2 cloves garlic
  • 1-2 cups mixed veggies (I used peas, mushrooms, tomato, and spinach, butcauliflower and kale are great too)
  • 1 cup tofu pieces
  • 2 teaspoons turmeric powder
  • 1 teaspoons oregano
  • cayenne pepper, black pepper, and salt to taste
  • 2 teaspoons soy sauce
  • 2 -4 tablespoons nutritional yeast
  1. Chop onions or shallots, and sauté on medium heat with water or oil in a skillet until onions or shallots are translucent.
  2. Add tofu and brown for 2-5 minutes, then add veggies.
  3. When veggies are almost cooked, add spices, minced garlic, soy sauce, and nutritional yeast, and continue cooking 1-2 minutes more until veggies are done.
  4. Enjoy with toast like I did, with hashed potatoes, or on its own!

To see what else I have cooked in this community kitchen, check out this video:

Please leave a message below if you have any comments, questions, or suggestions.  I would love to hear from you!

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