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.

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

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

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