Good morning from the mountains!!! We have a busy day today. The VISA Freestyle International has been going on at Deer Valley this week into the weekend. We’re making a big breakfast so we can hit the slopes then get fancy in the VIP tent to watch the competition. Ending our night at Cisero’s on Main Street where our amazing and talented rockstar friends from Holy Water Buffalo will be playing, wahoo! Here are some highlights from the last two nights:
Now back to that big breakfast. Here’s the feast – scrambled tofu, shiitake bacon, fresh avocado and toast spread with earth balance. Don’t be scared of tofu, just give it a chance!!
Box of Shiitake mushrooms
EVOO (Extra virgin olive oil)
Salt & pepper
1/2 cube of extra firm tofu (organic & non-GMO)
1/4 cup nutritional yeast
1 TBS dijon mustard
1/2 tsp ground turmeric
1/4 yellow onion; finely chopped
3 garlic cloves; minced
1 cup frozen broccoli florets; thawed & finely chopped
1 handful of greens
1/2 cup vegan shredded cheese (I used daiya)
Optional sides: avocado slices, toast w/ earth balance spread
Preheat the oven to 350 degrees. Chop the shiitake mushrooms and mix around on a sheet pan with a drizzle of EVOO, salt, pepper & smoked paprika. Bake until dark red and crispy. The timing will vary depending on the size you chopped the mushrooms, keep a constant eye on these in the oven so they don’t go too far and burn. They will look almost burnt.
In a medium sized bowl, mix together the tofu, nutritional yeast, mustard & turmeric. Season with salt & pepper.
Heat a skillet on medium low and add some EVOO, then saute the onion, garlic & greens for a few minutes until onion starts to soften and greens begin to wilt. Fold in the broccoli and cheese and continue to cook a few more minutes. Finally add the tofu mixture and cook until all is incorporated and warmed through.
Serve the scrambled tofu with shiitake bacon on top, avocado on the side and a delicious toast of your choice, spread with earth balance. Enjoy!!