Southwestern Tofu Scramble
I finally have a day off & plan to spend the majority of it cooking, baking, & doing a little organizing to get myself prepared for a very busy weekend & week ahead!
My refrigerator is FULL of late summer & early fall produce right now, & while I’m not complaining, I am going to have to be really creative to find ways to utilize it all! I’ve got some ideas in the works, which I look forward to sharing! But first things first - Breakfast!
“Southwestern Tofu Scramble”
I love a good tofu scramble, but was getting a bit bored with my trusty go-to! Not to mention, I have tons of summer squash to use up! I found this recipe on The Kind Life & had everything I needed to put this together! I added chopped red pepper for a pop of extra color & flavor, & of course topped it with “Lizano,” my favorite Costa Rican condiment! It would also be so yummy wrapped in a tortilla with vegan cheddar & vegan sour cream & a side of black beans!
Now it’s time to to get some fresh air & enjoy this gorgeous morning with a quick run, & then I’ll be hitting the cookbooks for some menu planning!
