You know the seasoning blend that you made for the toast cups on Easter? Do you want to know what to do with the leftovers?
I love having a jar of it in my cupboard. It's my all-purpose scrambling spice. Just saute whatever vegetables you have in the fridge. Mash in some tofu. Sprinkle on the spice. Maybe add some salt and pepper. When the toast pops up, you've got breakfast.
And if you want to change things up a bit, make a breakfast sandwich. Slice regular tofu into about 1/4 inch slices. Over medium-low heat, melt some (non-dairy) butter in a cast iron or non-stick skillet. Gently lay the slices of tofu in the pan. Sprinkle each slice with your scrambling spice. When the bottom is lightly browned, flip it over and sprinkle the other side.
When both sides are browned, remove the tofu to a plate, and pop some bread in the toaster. Now saute a couple handfuls of spinach in that pan that you just used for the tofu. You don't need to wash it or wipe it out or anything. Any butter and seasoned bits will just make the spinach better. Add a pinch of salt and stir that spinach around until it's nicely wilted. If you have a lemon, squeeze a little bit in there right now.
Now, just layer your spinach and tasty tofu onto your toast and serve open faced with fruit and coffee and the Sunday paper.
In case you've forgotten, here's the recipe again for the seasoning blend -
Scrambling Spice
This is light on salt so that you can adjust as needed. If you like the flavor of egg (I don't), you can add black salt at the end of cooking.
Makes: about 2 cups
Takes: less than 5 minutes
- 2 cups nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
Place all ingredients in a jar. Shake. Use as needed.
