Saturday mornings mean one thing around my house—brunch! That usually meant going out for brunch but since having a baby this spring, well, let’s just say I’ve been making more brunches at home and trying to time the food with her morning nap so that Todd and I can actually eat at the same time for once. Anyways, I’ve always been curious about trying a tofu scramble and so I finally decided to make one this summer to see if it could be a new item in our breakfast rotation. I wasn’t exactly sure what flavor profile I wanted for the dish, but after adding a bit of this and a bit of that, I realized I had created a Southwestern-style scramble and it was soooo good. Here’s what I did:Southwestern Tofu Scramble, serves 4

half a green pepper, diced
half of a white onion, diced
4 oz mushrooms, chopped
5 oz grape tomatoes
12 oz extra firm tofu
1 1/2 teaspoon cumin
1 1/2 teaspoon chili powder
3 tablespoons nutritional yeast
chopped green onions
vegan cheddar cheese
salt and pepper to taste

Add 1 tablespoon oil to a skillet (I like to use refined coconut oil) and warm over medium heat. Add your chopped onions and pepper into the warm skillet and let cook for 5 minutes, stirring occasionally.While your peppers and onions cook, wash and chop your mushrooms, remove your tofu from the package, and slice your cherry tomatoes in half. Add your mushrooms to the peppers and onions and allow them to cook an additional 3-4 minutes.Crumble your firm tofu into the skillet and add your cumin, chili powder, and nutritional yeast on top. Stir to combine. Add in your grape tomatoes and cook until the tofu and tomatoes are warmed. Season your dish with salt and pepper to taste and stir in some cheddar cheese shreds. Turn off the heat and allow the cheese to melt slightly. Top with chopped green onions and serve! If you haven’t tried a tofu scramble before, let me tell you, it can be delicious! I’ve had one out at a restaurant since and I actually preferred this one I make at home more. As with most tofu dishes, it’s really about the seasoning and other flavors that are happening, so if you find your dish too bland, keep adding more of the seasonings until it’s just right. This scramble always hits the spot when it comes to brunching-in, so I hope it’s just what you’ve been looking for, too! xo. Laura

Note: This recipe is weekday approved as long as the vegan cheese you’re using doesn’t have any added sugar!

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.