Hubbies Killer Breakfast

Whenever Johnny and I have time in the morning, we like to cook a special breakfast. Johnny is the king of making morning meals, so today I will share with you my favorite breakfast that he cooks, which is tofu scramble, with beans, toast, and corn bread. If you're a vegan who misses eggs, then this meal is for you!

What you will need:

Tofu scramble

1 red pepper
1 onion
2 garlic cloves
Extra firm tofu
1 table spoon of cumin
1 1/2 table spoons of Turmeric
Pinch of salt
Table spoon of coconut oil

Prep

Heat pan.  Add coconut oil.  Sweat onions with garlic in skillet until soft.  Add peppers, cook until ready.  Fragrance peppers and onions with cumin (1 tbs), and desired spices, etc.  Add tofu, scramble, and then add turmeric(1 1/2 tbs).  Then, add baked beans/black beans (optional).  Serve with toast.

Corn Bread

1 cup of all purpose flour
1 cup of corn meal
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/3 cup of sugar
1/3 Vegan butter/ coconut oil (melted)
1 cup of non dairy milk (we used coconut)
1/2 tablespoon of salt
3 tablespoons of egg replacer (mixed with 9 table spoons of water)


Prep

Mix corn meal, all-purpose flour, baking powder, baking soda, salt, sugar, in bowl, whisk throughly.  Melt vegan butter.  Prepare egg replacer (3 tbs replacer; 9 tbs water) in a separate bowl, and mix until paste forms.  Add wet ingredients to dry ingredients, mixing voraciously.  Let the corn bread mix sit/settle for 5 minutes.  Transfer to loafing tin, place in oven, cook at 350 degrees for 25 minutes.  Afterward, switch the oven to broil.  Crisp the top of the cornbread for 2-3 minutes, or until top becomes brownish.