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Tuesday, February 26, 2013

Super Scramble!

Scramble this colorful mixture up for a quick, nutritious, and delicious meal for breakfast or anytime! The flavors are as vibrant as the colors! This recipe has a southwestern flair, but is not spicy, unless you want it to be!  There is so much flavor bursting in every bite, this might just become your new favorite food!  My husband absolutely goes ape every time I make this! This meal has just enough spice to kick the flavor up a notch without heat, just the way I like it! You could add poblano or jalapeno peppers instead of red bell pepper, or add a pinch of cayenne pepper.  I sometimes add some shredded organic carrot.
Great stand-alone dish, or stuff it into a gluten free tortilla for a breakfast taco, or enchilada filling!  This recipe pairs perfectly with this pliable and delicious gluten free, vegan tortilla.

Scramble made with broccoli in Breakfast Tacos

  • 1 pkg. non-GMO hard tofu (I use Banyan brand)
  • 1 *organic bell pepper (I use red for the lycopene!)
  • 7-8 cloves of garlic, crushed and diced
  • 7-8 baby bella mushrooms (also called creamini),  chopped
  • 1-2  zucchini or 2 cups broccoli, diced
  • 1/2 cup of my dry cashew cheeze mix
  • 1-2 tsp. cumin
  • 2 Tbsp **Kirkland organic No Salt Seasoning, or your favorite herb blend
  • 2 tsp. Himalayan or sea salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. organic extra virgin coconut oil or vegetable broth
  • 1/2 pkg. Daiya pepperjack cheese shreds, optional
NOTE: Always wash veggies and mushrooms well, and do not peel! Leave skins on, that is where the highest concentration of vitamins lie! Of course you must peel things like onion and garlic.
  1. In skillet, saute mushrooms, garlic, and zucchini in oil over medium heat for about 4 minutes, or until the mushrooms give up their juice. 
  2. Add bell pepper. 
  3. Crumble the tofu with your hands into the skillet.
  4. Sprinkle tofu with cumin, salt, pepper, and other seasoning mix, and combine well with sauteed vegetables.
  5. Cook for 5 minutes, stirring occasionally.
  6. Add cashew cheeze mix, stir well, cook until all liquid has absorbed the cheeze, about 2 minutes.
  7. Add Daiya shreds and serve!
*all organic is healthiest, but if you can't get all the ingredients organic and local, bell peppers are an absolute must to bu organically, because they are always sprayed heavily with pesticides when not organic, and and are always on the EWG (Environmental Working Gruop) "Dirty Dozen" produce list.

** The Kirkland seasoning I use in the recipe (from Costco) contains a blend of 21 spices including onion, garlic, carrot, black pepper, tomato, orange peel, parsley, bay, leaf, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, marjoram, coriander, cayenne, and rosemary.


  1. I love how the flavors burst from this! My mouth was a party! Love, love love this, and can hardly wait for the gluten free tortilla recipe, they look so good!

  2. 3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    This means that you literally burn fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the conventional nutrition world upside down!


Please leave a comment, I'd love to hear what you think!
~ Shelley