Spicy Tofu Scramble

My on going love affair with Tofu has yet blessed me with another favorite dish. This has got to be one of my favorite Sunday morning dishes to date. (sorry pancakes) It a vegetarian take on the imfamous "Scramble eggs" even though it tastes like a stove top quiche to me. All you need are a few select around the house ingredients. This is what I call a "Kitchen sink" recipe, because no matter what you have around the old fridge it will always taste great. For this dish I used 4 eggs, extra firm tofu (DRAINED AND CRUMBLED), an array of diffrent spices,canola cooking oil spray, olive oil, two types of onions (white and green), a good ole' green bell pepper,Rotel brand tomatoes and chiles, and mild cheddar cheese. It's quite simple just preheat(medium to low heat) skillet and spray canola oil cooking spray and drizzle olive oil to coat the pan. Saute onions and bell pepper in skillet for only a couple of mins (DON'T FORGET TO STIR). Next add in the Rotel tomatoes and chiles and tofu. Make sure you stir to keep everything from burning or sticking to the pan. Then while everything is sauting crack the 4 eggs and beat with a fork. Add the spices of your choosing, I chose a dash of salt, pepper, garlic&pepper, Tony's brand creole seasoning (love that stuff), crush red pepper flakes. Add just a dash of each then later while cooking you can go back and add more as desired. Once eggs and spices are mixed in add them to the veggies in the skillet. At this time add a sprinkle of cheese to the dish. Stir the ingredients as the scramble begins to bond together. This process only take a couple of mins so keep stiring. When the dish is almost in scramble egg form sprinkle more cheese and spices as desired until everything has been completly cooked. Turn off the heat and plate the scramble. I normally eat this dish with a small bowl of oat meal or fruit in this case, along side a glass of almond/soy milk, green tea, lemon&honey or a cool glass of my favorite fruit juice. This dish will keep you full through out lunch time. Hope you enjoy!!!

CHEF SIDE NOTES: YOU CAN ALSO ADD AND MIX IN DIFFRENT TYPES OF PEPPERS, SPICES, AND VEGGIES TO MAKE A NEW SCRAMBLE TO CALL ALL YOUR OWN. TRY USING SEASONAL VEGGIES GROWN IN YOUR LOCAL FARMER MARKETS. THERE IS ALSO A VEGAN ALTERNATIVE TO THIS RECIPE:INSTEAD OF EGGS YOU COULD USE MORE TOFU OR SEITAIN, AND USE A SOY BASED VEGAN CHEESE LIKE DAIYA