Enchilada Tofu Scramble

For years, I made pancakes or waffles for breakfast on the weekends, but I started to dislike how they made me feel sluggish the rest of the day (especially when I started my first garden last year and needed to spend most of my weekends working in the yard). All that white flour, sugar, and oil didn't lend a good start to my day. I started replacing the sugar with a savory breakfast, usually tofu scramble with roasted potatoes and toast (with coconut oil and a pinch of salt instead of butter).

This time I replaced the toast with brown rice and replaced the roasted potatoes with veggies cooked directly in the tofu scramble in order to save a step and a pan to clean. I served the scramble bowl with my easiest guacamole (recipe below).

I made brown rice instead of toast because we didn't have any bread in the house. I've stopped buying bread recently because I noticed we weren't eating it fast enough before it went bad. Brown rice is more shelf stable, cheaper, and a more whole, less processed grain.

I used cauliflower and carrots in the scramble, but use whatever veggies you have in the house.

Enchilada Tofu Scramble:

Serve with brown rice and guacamole

For the scramble:

2 teaspoons coconut oil, divided

1 lb. firm or extra firm tofu, pressed (wrap it in a clean kitchen towel and place some heavy books on top for 30 minutes; you can this step, but you'll need to cook tofu a little longer).

1/2 head cauliflower, chopped into florets

2 carrots, shredded or diced

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 tablespoon soy sauce

For the enchilada sauce:

1 tablespoon cumin seeds

1 teaspoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 (28) oz. can diced tomatoes

1/2 teaspoon salt, plus a pinch

1/2 teaspoon agave nectar (or sugar)

juice from 1/2 lime

For the guacamole:

1 avocado

salt & pepper, to taste

1 tablespoon lemon juice

Make the enchilada sauce:

Preheat heavy-bottomed saucepan to medium heat. Add cumin seeds and toast for 1 minute, stirring frequently. Add olive oil, onions, and a pinch of salt. Cover and cook for 5 minutes, stirring occasionally. Add garlic and cook 1 more minute. Add oregano, tomatoes, salt, and agave. Bring to a boil, cover, lower heat to a simmer, and let cook until scramble is ready, about 20 minutes. Add lime juice.

Make the guacamole:

Mash avocado really well with a fork or potato masher. Add salt, pepper, and lemon juice.

Make the scramble:

Preheat 1 teaspoon coconut oil in a heavy-bottomed skillet over medium heat. Add cauliflower and carrots. Cover and cook for 10 minutes, stirring occasionally. Add remaining teaspoon of oil. Crumble in tofu, add spices and soy sauce. Cook for 10 minutes, stirring tofu occasionally, using a thin metal spatula. Scrape the bottom of the pan when you stir and make sure the tofu doesn't stick to the pan. Add enchilada sauce and cook about 10 more minutes, until you have a "scramble" consistency, instead of a "saucy" consistency. Serve with brown rice and guacamole (or diced avocado).