I was in the mood for a big breakfast yesterday, so I decided to make some blueberry pancakes and tofu scramble.

For the pancakes, I followed the recipe from The Joy of Vegan Baking. The recipe gives you the option of using all all-purpose flour or by using half whole wheat and half all-purpose. I opted for the latter and used half all-purpose and half white whole wheat flour. While the cakes were cooking up on the griddle, I sprinkled in a few frozen blueberries into the uncooked side (I used vegan chocolate chips for Emma’s, though, just for a special treat). These are the absolute best pancakes I have ever had! I can’t wait to make them again.

Here’s how I make my tofu scrambles:

Tofu Scramble

1 package extra firm tofu

1 1/2 to 2 cups soy sausage

1/2 tsp. chili flakes

1 medium onion, diced

3/4 cup roasted red peppers, diced

pinch of turmeric

S&P

Start by sauteeing the onion in a little bit of olive oil until the onion begins to get tender. Add the roasted red peppers and red chili flakes and cook a few more minutes. Add in the sausage and fry it up a bit until it is crispy (if it is in patty form, you will need to chop it up. I used soy-rizo, which comes in a long tube, so there was no need for me to chop). Scoot the veggies and sausage over to the side of your skillet and add in the tofu (chopped into small squares). Fry the tofu a bit to give it a firmer texture, then combine it with the sausage and veggies. Sprinkle some turmeric over the top and stir it in. Add S&P.

Other fun add-ins: fresh or frozen spinach, mushrooms… just about anything that would taste good in an omelet. A note about the tofu- typically, I would mash it up so that it resembles scrambled eggs when the dish is all cooked. Since the sausage I used was kind of a mushy mess, I opted to chop the tofu instead.