Last week was Adam’s birthday, and when I asked him what he wanted for breakfast, he said he wanted “some kind of breakfast scramble.” We typically don’t buy a lot of processed foods, like fake cheeses or meats, but when we do, we go all out and make all sorts of decadent dishes, like the quiche I made earlier this week using marinated tempeh-bacon, tofu, and Daiya cheddar shreds. Since I already had those ingredients leftover from the quiche, this scramble was a no-brainer; and of course, it was great with hash browns.

Print Tempeh-Bacon & Tofu Breakfast Scramble Prep Time: 5 minutes Cook/Cool Time: 30 minutes My Latest Videos Total Time: 35 minutes Yield: 2 servings Ingredients 1/2 block firm tofu, drained and pressed

1/2 onion, chopped

4 strips tempeh bacon

1/2 cup vegan cheddar cheese shreds

1 tomato, diced

1/4 crushed red pepper

2 tsp oil Instructions Heat oven to 400 degrees. In a pan over medium heat oil and saute onions, tempeh bacon, and tofu (break the tofu into small pieces). After about 10 minutes, add tomato and crushed red pepper and stir. Cook for another 10 minutes. Place in oven safe dish and top with vegan cheese. Bake for 10 minutes until cheese is melted. 3.1 http://veganfoodlover.com/vegan-bacon-egg-scramble/ VeganFoodLover.com