Vegetarians and vegans love this scramble! When other guests are having a savory breakfast, this scramble, developed by Jocelyn, a former assistant innkeeper, is easily prepared.
1/2 pound extra firm tofu, cut in 1 inch cubes
1 clove garlic, chopped
5 Baby Bella mushrooms, chopped
3 chives or scallions, chopped
1 tablespoon parsley, chopped
1 cup of vegetables, such as sauteed leeks, broccoli or zucchini; grape tomatoes; red peppers; Calamata olives
1 tablespoon vegetable or olive oil
1/2 teaspoon Maggi liquid seasoning or sea salt
Pepper to taste
1/2 cup vegetarian cheese, shredded (optional)
Heat a skillet over medium high heat. Add the oil.
When the oil is hot, add all of the ingredients except the cheese.
Saute for about 10 minutes.
Add the cheese if desired.
Saute for another couple of minutes and serve.
Ellen Gutman Chenaux, Bed and Breakfast Foodie