Sunday breakfast.



Tofu Scramble drenched in creamy, southern-style Country Gravy over Biscuits.



Can you hear it calling you? I thought so.



Now, in the interest of time and blogspace, I'll assume you can make, beg, borrow, buy or steal reasonably good biscuits. Or toast. Or English muffins. Or whatever toasty-bready stuff suits you. If you want toasty-bready stuff. It's good with, or without.



But here's the rest of breakfast...



My Favorite Tofu Scramble

Creamy Country Style Gravy

1 recipe Country-Style Cream Gravy .



Make gravy as directed. (You can add crumbled "sausage" style bits if you want).

Put Scramble on toasted English muffins or warm biscuits.

Pour gravy over all of it.





Enjoy. And happy breakfast-ing!

1 lb. block firm, water packed tofu, well drained1/2 cup finely chopped mushrooms1/2 yellow onion, diced fine1/2 red bell pepper, diced fine- insert any other vegetables you'd like here2 tbsp oil or margarine1 tsp garlic powder2 tsp onion powder1 Tbsp soy sauce2 tsp chicken or vegetable bullion powder1/4 tsp turmeric1/2 tsp India black salt (optional but gives a very authentic "eggy" flavor)hefty splash of hot saucesqueeze of lemon juice1/2 cup soymilk1/4 cup nutritional yeastSlice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.Saute mushroom, onion and pepper in oil for 3-5 minutes, stirring often. Add tofu and sautee 5 or more min, until tofu dries out or firms up, and moisture evaporates.Stir remaining ingredients except nutritional yeast into the soymilk.Pour over the tofu, reduce heat to medium and allow to cook about 5 min. Stir in nutritional yeast. Cook for about 5 - 7 more minutes or until moisture is completely evaporated again and tofu is cooked to your liking, or it starts to brown on the bottom, stirring carefully but infrequently with spatula, scraping pan to get browned bits.