Mexicali Scramble

I have fallen into a bit of a brekkie rut. I have the most fantastic waffle maker on the planet, coupled with the best recipe for waffles (modified from Vegan Brunch- it's the Buckwheat one but since I didn't have buckwheat flour, I used 1/2 wheat, 1/2 unbleached, and it makes for waffle greatness). I have my fave tofu scramble recipe from http://www.powells.com/biblio/17-9781551521879-0, there's the crepes from Vegan Brunch, but that requires thought before hand to get a couple pints of berries or bananas (worth it when I remember), but also not a brunch to have weekly. Pancakes (which, actually, my faves are from The Compassionate Cook, but I seem to have never blogged about those). And if I am low on ingredients, lazy, or in a hurry to get someplace- it's just cereal. So, next week, I pledge to delve further into vegan brunch and do the benedict or the puff pastry tempeh thing, something jazzy. For this week, I needed to work with what was in the kitchen and created this iteration of a scramble. It was good, I would like to experiment and use the extra ultra firm and kind of dry tofu- as this was a bit moist but the flavors were spot on, and it was a great way to start the day! I recommend a cast iron skillet as I do for a lot of dishes these days, since it's a short cut to amazingness. 1 package extra firm tofu 1 can black beans, drained and well rinsed 1/2 onion, finely chopped 3 cloves garlic- smooshed through a press 1 med-large tomato, finely chopped 1T tamari 1t dijon mustard 1/8 t smoked paprika (secret ingredient, don't skip it, it adds a lot of smoky goodness) 1t nutritional yeast 1T sun dried tomato-infused oil salt and pepper to taste Sautee the onion in 1/2 the oil. Combine spices, garlic, tamari, mustard and nutritional yeast and whisk around with a fork until well combined. When the onions are soft approaching translucent, crumble the tofu into the pan. Add in the spice mix, I use tofu bits to get every last bit out (saves washing a spatula). Let that cook until the color is bright yellow-gold and the tofu is drying out. Add tomatoes and well rinsed black beans. Add the sun dried oil as needed to keep the dish from sticking too much. Salt and pepper to taste. Cook until dish is dry enough and some tofu is browning. Serve with toast or corn tortillas- I wouldn't kick some potatoes out of bed with it either.