Marilyn
Unexpected things come up.  I've had out of town company and friends show up early mornings, so here's a skillet version of Scrambled Tofu.  This time, to the recipe I added potatoes, shitake mushrooms and broccoli to expand the original recipe.  When making a dish like this, everything you like can be added.  Sometimes the potatoes could be the main ingredient instead of the tofu.  It depends on what you want to use from your refrigerator that gives it a recipe title.  For instance this recipe could be called "Potato Scramble" instead of "Tofu Scramble".
Marilyn
For lunch: Mixed Greens Salad with Pimento Dressing, Black Bean Soup and Avocado-Tofu Sandwich.

The Avocado-Tofu Sandwich and the Pimento Dressing recipes are in my book, Vegan Bite By Bite, but I created this Black Bean soup recipe on the fly so I didn't have time to document the amounts of each ingredient. Basically, it's:
  1. Soak the black beans overnight, then rinse and drain the beans. 
  2. Cook them in enough water or vegetable stock until they are tender (add enough water to leave room for added vegetables).
  3. After the beans are tender, add minced garlic, chopped onions, sliced carrots, celery chunks, bite-sized red potatoes, ground cumin and coriander with a couple of bay leaves. Cook until the vegetables are tender.
  4. Remove the bay leaves. Blend the soup mixture adding white Miso and raw cashew nuts. *NOTE: Miso contains friendly bacteria for the intestinal tract and it is a very delicate property. It's best to heat Miso at low temperatures, but never boil as it will destroy the friendly bacteria value. Cashew nuts, when heated, will thicken.
Here are two lunch recipes excerpted from my book, Vegan Bite By Bite, for Pimento Dressing and Avocado-Tofu Cream Cheese filling for the sandwich:

Pimento Dressing                                                                                  

This colorful dressing is a hit whenever it is served.  This recipe contains no added oils, other than the natural oils in the cashew nuts.  The best presentation for this dressing is to serve it on top of the salad rather than mixed throughout.

Ingredients:
2 cups red pepper (1 large red pepper) rough chop
1 tablespoon garlic
1 cup cashews
1/2 cup lemon juice
1/4 cup water
1-3/4 teaspoons sea salt

Directions:
1. Blend all ingredients in a high powered blender until smooth and creamy.     
2. Drizzle 2 tablespoons on top of the salad or refrigerate in a glass container.

Yield: 2 cups

Note:
The deep colorful red pepper will make the dressing a more brilliant color.  This dressing has a good refrigerated shelf life.

Avocado Tofu Cream Cheese

This recipe tastes very good stuffed inside the leaves of butter lettuce.  Place a couple of tablespoons of the mixture inside the lettuce leaf and roll it into a log. Or serve as a sandwich or wrap filling, stuffed in a tomato, or on top of a salad.

Ingredients:
1/3 cup tofu, Silken, drain, cut small cubes
1 avocado, medium, pitted and peeled
3 tablespoons Vegenaise
1/4 bunch scallions, (1/3 cup) sliced fine
2 tablespoons lemon juice
1/2 teaspoon liquid aminos
1/2 teaspoon sea salt 
pinch cayenne pepper

Directions:
1. Place all of the ingredients into a bowl and mash well.
2. Chill and serve.

Yield: 1 cup

Note:
“The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth.  Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia." (Foods That Heal by Dr. Bernard Jensen)
Marilyn
Once in a while, I prepare this for breakfast: Scrambled Tofu, Tempeh Bacon, Country Potatoes with Ketchup, and Whole Wheat Toast.


These meals were made up from ingredients I had in my pantry or refrigerator. Often for breakfast we will have a fruit smoothie or steel-cut oatmeal with raisins, dates and almond milk.
 
Here's the recipe for Scrambled Tofu from my book, Vegan Bite By Bite:

Photograph taken by my husband, Wendel, for this week's breakfast.


Scrambled Tofu                                                                     

Crumbling the tofu makes this scrambled tofu easy to prepare.  But, if you want a lighter and fluffier texture, you can blend the tofu instead. This recipe is also great in a large tortilla wrap with the Salsa recipe and Cashew Sour Cream recipe as a topping. Curry powder strengths vary, so you may want to adjust the amount to your taste.

Ingredients:
1 pound medium/firm tofu (Silken) Press water out.
2 teaspoons curry powder
1/4 teaspoon turmeric
1 tablespoon olive oil
1 clove garlic, small, minced
1 cup red onion, small dice
2 cups (small box) mushrooms, button, sliced
1/2 cup red bell pepper, stemmed, de-seeded, medium dice
1/2 cup green bell pepper, stemmed, de-seeded, medium dice
3 tablespoons liquid aminos
2 small roma tomatoes (1 cup) medium dice
tiny pinch black pepper
optional: tortilla wrap

Directions:
1. In a bowl, crumble the tofu to get large size crumbles.
2. Add in the curry powder, turmeric and liquid amino’s and mix gently to coat the tofu crumbles.
3. In a hot sauté pan, heat olive oil and sweat red onions and garlic until translucent.
4. Add the mushrooms into the sauté, cook for about 5 minutes.
5. Add in bell peppers first, then tomatoes, black pepper, and the tofu mixture, and stir gently until all flavors are fully blended and the tofu has a nice even yellow color.
6. Serve immediately, while still hot with Crispy Potatoes recipe.

Yield: Serves 2 - 4

Note: 
Press water out of the tofu by placing a heavy plate on the bottom and top with weight.