tofu scramble breakfast tacos

So. Here's the thing. Breakfast is the worst meal of the day.

I know I'm in the minority with that opinion, but hear me out. For some reason, somewhere, a long time ago, someone decided that half of all foods deemed breakfast appropriate should be sweet. Maybe it was because sugar provides an instant, all be it short lived and artificial, burst of energy that people are craving in the morning. Call me crazy, but I find stuffing yourself with a mountain of pancakes filled with chocolate chips, drizzled with maple syrup, and then dusted with powdered sugar to be one of the least likely ways to ensure a good day ahead.

On the flip side (no pun intended), we've got the other section of the breakfast menu that's heavy on the eggs, bacon, and sausage. And I mean heaaaavy. So if you're not completely into desserts masquerading as breakfast or starting the day already feeling weighed down, you can feel a little stuck.

On weekdays, my typical go-to AM meal is avocado toast. It's easy, simple, filling, healthy, and delicious. However, on weekends I'm craving something that feels a little more special, is plant-based friendly, and won't send me into sugar shock before I've even gotten it together enough to change out of my pajamas. Like all other recipes I share here, it's also got to be easy and it's got to taste damn good.

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Enter Tofu Scramble Breakfast Tacos.

Extra firm, high-protein tofu gets crumbled up and sauteed with a combo of spices and tomatoes before it's piled into crisp corn tortillas and topped with rich chunks of avo (all breakfasts need avo, amiright?), fire-roasted tomato salsa, and fresh cilantro. Guys. Are you hungry yet?

I personally feel that the best way to approach breakfast, the most inferior meal of the day, is to treat it like lunch (aka the best meal of the day), while still giving it a breakfasty spin so your internal clock can chill. That's why these tacos are the perfect answer.

It's also part of my personal philosophy that pretty much anything tastes good between a taco shell. And when you take something that's already good enough to eat solo and then put it in a taco? Mind. Blown. That's what's going on here. If you're going low carb, this tofu scramble is an insanely good breakfast on its own. But if you're going for, it's Saturday morning and I've got some Bravo to catch up on on the couch in my PJs before heading out to meet my friends for what's obviously going to be the best weekend ever, then pour yourself a mimosa to go along with your tacos and enjoy your easy, delicious breakfast that's chock full of weekend fuel.

Ingredients (serves 3-6):
- 1 tablespoon olive oil
- 1 12oz container of extra firm tofu, drained*
- 3 plum tomatoes, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon curry powder
- 6 corn tortillas
- 1/4 cup fire roasted tomato salsa (I get mine from TJ's)
- 2 small avocados, sliced
- Fresh cilantro
- 1 lime

1. Drizzle olive oil into sautee pan before crumbling tofu in with your hands. Mix in tomatoes, spices, salt, and pepper. Cook over medium high heat, stirring occasionally for about 7 minutes until slightly browned.
2. Meanwhile, toast tortillas in a dry small pan over medium heat until crisp and slightly browned on each side.
3. To assemble tacos, add tofu scramble, salsa, and avocado to each taco shell. Top with cilantro and a squeeze of lime juice. Serve immediately.

* I used Trader Joe's extra firm high protein tofu, which isn't packed in water. No problem if you are using extra firm tofu that is packed in water, just know that you will need to cook it for about 10-15 minutes instead of 7 and the end result may not appear as brown as it does in these photos. That being said, I make it this way all the time and it's absolutely delicious!

turkish breakfast spread

Whenever it starts getting warmer in San Francisco and the typical fog rolls out, I get a bit nostalgic for summer trips I've taken and have the itch to start planning another adventure. Its been an extremely wet winter this year in the city where its rained non-stop for weeks at a time. This past weekend it was 75 degrees and sunny, and was the first true sign that spring is on its way. Right on cue, I started daydreaming about the trip I took to the Turkish coast with my sister and brother-in-law two summers ago that I first talked about here and here in two of my favorite posts/recipes yet.

My brother-in-law is a veteran trip planner and always does an amazing job at finding beautiful hotels in prime locations for affordable prices. One of his non-negotiables when looking for a place to stay is free breakfast. Having accompanied them on several different trips, I've tried my fair share of complimentary breakfasts, and can confidently say that the spreads we had in Turkey are something special.

Dionysis Lodge*, on the beach in Cirali, in particular had my favorite breakfast, and it's the one I've chosen to replicate here. Some of what they brought out surprised me at first, since it wasn't what you'd typically think of as breakfast. An average breakfast we'd eat at our little nook consisted of a variety of fresh fruits, veggies, and spreads. My favorites were the cherry tomatoes, cucumber, oranges, olives, tahini, honey, and of course the big basket of bread.

At home, when you think of breakfast it's usually just one big bowl or plate with something like an omelet, stack of pancakes, or cereal. The breakfasts we had in Turkey were a mix of a bunch of little things you picked and chose from. At first glance, these items might seem a bit random and overly simple, but I found it so fun to grab a bit of everything and mix and match on my plate. My favorite combos are:

- Cucumber + tahini
- Tahini + honey + bread
- Cherry tomatoes + bread + drizzle of olive oil

The olives provide just the right amount of healthy, filling fats for the morning, and the oranges lend to a sweet finish. All in all, this seemingly random assortment hit all the breakfast marks for me.

Since it's so ridiculously easy to throw together at home, I wanted to share this spread with you all as a fun way to shake up your DIY weekend brunches. I find that every time I make it, I'm transported back to the casual beachy vibes of the Turkish coast, and get even more excited that summer's on its way.

- Multigrain bread, sliced
- Cherry tomatoes, halved
- Cucumbers, sliced
- Oranges, sliced
- Mixed olives
- Tahini
- Honey

*If anyone is interested in planning a trip to Turkey and looking for recommendations, this place is amazing! An average of $40 a night and just a couple blocks from the. most. incredible. beach. ever.

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