Sunday Brunch

Scrambled Tofu

Today was a typical Sunday in our apartment. Late to rise, a bit of cleaning, and some relaxing to even it all out. We didn't set an alarm since Sunday is the only day Grant actually gets to sleep in and it was apparent when we woke up that any plans we had were likely out the window. I decided to make myself scrambled tofu for brunch, while Grant made himself pancakes. 

Scrambled Tofu

This is protein rich meal that is not brunch exclusive. It serves two and to make it you will need:

1/2 cup of quinoa

1 cup water

1/2 cup of chickpeas

1/2 a block of firm tofu

3-5 mushrooms

6 basil leaves

1 avocado

1 tablespoon coconut or olive oil

1/2 tsp of paprika

1/2 tsp of oregano

1/4 tsp cayenne pepper

salt & pepper to taste

In a small pot, over high heat, bring the quinoa and water to a boil. When the water begins to boil, turn the heat down to low and cover the pot. Cook for 15 minutes, until the water has been absorbed. While the quinoa is cooking, heat the oil in a frying pan over medium heat. Slice the mushrooms and saute until soft. Crumble the tofu into the pan. Drain and rinse the chickpeas and add them to the pan. Season with paprika, oregano, cayenne, and salt & pepper. Add the cooked quinoa. Stir together and divide between two plates. Chop the basil and slice the avocado. Sprinkle the basil over the tofu mixture and lay half of the avocado on top of each dish. Enjoy!

xx Allison