Breakfast Of Champions Recipe

Press tofu for 10–15 minutes to remove excess water: wrap block in clean kitchen towel or paper towels, set a weighted pan or cans on top. Meanwhile, wash and dry spinach and scallions. Slice onion thinly, core and dice bell pepper into 1/2-inch pieces, and slice mushrooms. Roughly chop peanuts and cut lime in half.

Crumble pressed tofu into bite-sized pieces with your hands or a fork so it resembles scrambled eggs.

Sauté aromatics and vegetables

Heat a large nonstick or heavy skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add sliced onion and a pinch of salt; cook, stirring occasionally, 4–5 minutes until softened and starting to brown. Add diced red bell pepper and cook 3 minutes more. Add mushrooms and cook an additional 4 minutes, letting mushrooms release and evaporate moisture. Stir occasionally so vegetables brown but do not burn.

Push vegetables to one side of the pan and add remaining 1 tablespoon olive oil to cleared space. Add crumbled tofu to the oil and spread into a single layer.

Season and scramble

Sprinkle turmeric, smoked paprika, cumin, garlic powder, nutritional yeast, salt and black pepper evenly over the tofu. Pour the plant milk over the tofu (this helps create a creamy texture). Let the tofu sit undisturbed 1 minute, then stir and fold the tofu into the vegetables. Cook 4–6 minutes, stirring frequently, until tofu is heated through and slightly golden in places.

Add soy sauce (or tamari) and maple syrup (if using). Stir to combine and taste; adjust salt or soy sauce as needed.

Stir in the fresh spinach in batches, letting each batch wilt before adding more (about 1–2 minutes per batch) so all the spinach is wilted but still bright green.

Toast the wheat bread until golden and crisp. Spread a thin swipe of Sriracha on each toast slice (adjust amount to taste). If you prefer, mix Sriracha with a teaspoon of lime juice and the optional black sesame seeds for a quick spicy drizzle.

Divide the tofu scramble evenly over the 4 toasted slices (or serve on the side for open-faced sandwiches). Squeeze the remaining lime half over the scramble for brightness.

Sprinkle chopped peanuts and sliced scallions on top of each serving. Add additional Sriracha if desired.

Serve immediately while warm.