The Morning Rule...Vegan Or Not...

Since I, or my family, can remember there has been one constant trait with me that has stood the test of time. (Okay, there are probably a few, quirky ones, but let's stay on this track for a moment.)

The trait? I am NOT a morning person. Never was. I hated getting up for school, slept until noon on the weekends, and rarely took a morning class in college. When I started drinking coffee (I think I was 11)...one rule had to exist. 

No Talking Until I Get My Coffee!

Seriously, it's a rule. Ask my nieces and nephews, as they can recite this verbatim! In fact, while they were on vacation a few years ago, they brought me back this mug which I use every morning:

My husband--a non-coffee drinker--does not understand the caffeine addiction BUT still makes me coffee every morning, (yes I know...AWWWWWW), because I just really don't function well before that first cup. 

Once I have that first cup of stimulant-induced deliciousness, I am ready to start cooking! Trying to break free from the oatmeal routine, we are loving the Breakfast Scramble! 

Served on a Red Chili Wrap from Whole Foods, it is such a wonderful breakfast! 

Here is how I made ours this morning:

Ingredients:

8oz (half a block) of Extra Firm Tofu, drained, crumbled

1 cup Red Potatoes, diced

1 cup Onion, diced

1/2 cup Yellow Bell Pepper, diced

11/2 Tsp Turmeric

1/2 Tsp Dried Basil 

Salt and Pepper to taste

Instructions:

Heat a large frying pan (with a lid preferably), sprayed with non-stick cooking spray, over medium-high heat. Add potatoes and onions and stir. Cover and let cook until soft, about 10-15 mins, stirring occasionally. Add pepper and cook for another 3-5 minutes, until soft. Add tofu, turmeric, basil, salt and pepper and stir until the tumeric is incorporated and everything has that nice golden yellow look. Put lid on and cook for another 3-5 minutes. 

I know some people think this is weird, but I used to eat ketchup on my eggs, and now eat it on my scrambled tofu.