Yesterday morning, Emma and I had to drop Matt off at the airport.  He’ll be in Vegas until Friday for work. 

We miss him already.

Anyway, we were back home by 8 am and I thought it would be fun to whip up a tasty breakfast for us.  I hadn’t gone grocery shopping and ended up using only food that I had on hand.  It’s so rewarding to make a yummy meal out of things you already have in the house!

For breakfast, I made homemade waffles and a tofu scramble.  The scramble had some onions, roasted red peppers, chopped frozen spinach and chopped frozen kale in it.  I also pressed the tofu for about half an hour while I made the waffle batter just to give it a firmer consistency.  After everything was done cooking, I sprinkled on a little bit of (brace yourselves) NUTRITIONAL YEAST.  Yes, the girl who hates nutritional yeast put some in the scramble and it was great.  It was the perfect thing to take the beany taste out of the tofu.  This was the best scramble I’ve ever made.  Emma had thirds!

(the steam from the food fogged up my camera)

For the waffles, I used the recipe out of The Joy of Vegan Baking.  For the all-purpose flour, I used whole wheat pastry and for the flax, I used Ener-G.  They turned out great.  I also whipped up a blueberry topping, which I think is better on pancakes than on waffles, but it was still good.  I used about a cup of frozen blueberries.  Put them in a small sauce pan with a drizzle of maple syrup, a little bit of water and some arrowroot.  I didn’t measure, so you will have to improvise if you try to make it.