For a few years now, my go-to tofu scramble has to be Vegan Mom’s (of the super great Vegan Dad family), which I like to add minced garlic and whatever vegetables I have around into. That’s the point of scrambling tofu, after all – cleaning out the fridge and calling it a day.Well, or the start of one. On this fabled morning, I added minced red jalapeño peppers, the obligatory-to-me garlic, a bit of spice and a side of fresh pea shoots to really brighten the day.

Scrambled tofu with diced cherry tomatoes, torn pea shoots and sliced avocado

Scrambled Tofu with Jalapeño Peppers, adapted from Vegan Dad

• 2 teaspoons olive oil
• 2 cloves of minced garlic
• 1-2 diced jalapeño peppers (remove the seeds for less heat)
• 1 lb. of firm or extra firm tofu, drained and cut into large chunks
• 1 tablespoon mustard (tangy, if you have it)
• 1/2 teaspoon turmeric
• 1/2 teaspoon fine sea salt
• freshly ground pepper
• 2 tablespoons nutritional yeast
• generous pinch of cumin
• splash of plain nondairy creamer or water
• optional: pinch of cayenne or dash of hot sauce of choice
• optional: diced vegetables

Saute the garlic, jalapeño pepper and any additional vegetables in the oil in a cast iron skillet over medium heat for 5 minutes. Add the ground pepper, turmeric, sea salt, cumin, optional cayenne or hot sauce. Toss in the tofu, mixing well with a wooden spoon to get everything incorporated – it’s okay if things get mashed around a bit – it’s a scramble! Cook, stirring occasionally, until the tofu browns a bit, which will be about 10-12 minutes, depending on your heat. Mix in the liquid, mustard and nutritional yeast until absorbed, another 2-3 minutes or so. Remove from heat and served with desired accompaniments, such as diced tomatoes and a spoonful of vegan queso.

You could also easily add soyrizo or other crumbled seitan in with the garlic and go from there and complete with salsa, a spoonful of vegan queso and a handful of crumbled tortilla chip a Migas-style dish (and yeah, cilantro if you want it, of course).

Now, those tender, fluffy biscuits. I reckon I could copy/paste, but I’ll just point you to the biscuit recipe on Jewish Vegan from 2007. It’s been waiting for me this whole time! As I mentioned, I’ve made so many recipes in the past, and I have been content, but this traditional ‘buttermilk’ recipe is team fluffy’s premier biscuit so far.

Potato-wise, J. Legume and I are divided. I like them roasted with fresh herbs, and she wants a certain SE Portland brunch spot’s hashbrowns on a daily basis (that is, when they’re crispy, gah). For this special morning, I decided to make the classic diner-style potatoes from Vegan Brunch, but instead of pan-frying, I finished them in the oven. It wasn’t my intention to lessen the oil, I’m not usually that type of girl, I simply didn’t want to clang around to grab my other deep cast iron pan and one was already in use for the scramble (the best way to make a scramble, thanks Isa!), but this run on sentence will end by sharing that roasting them on parchment with spray oil did cut back on the grease a bit.

And that’s that: break out the fresh press, hot sauce, Earth Balance, jam and maybe some nooch, and you’ve got Breakfast at Sconey’s.

One last behind-the-scenes:

End of story.

And in case you didn’t catch it, please update your bookmark since I’m pointing the old address to a new domain: http://comesconewithme.com/, because what’s life and blogging without change?