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“Tofu or Not Tofu?” Vegan Breakfast Scramble

🧄 “Tofu or Not Tofu?” Vegan Breakfast Scramble
“Because eggs are great… but tofu’s got the range.”

🍳 Ingredients (Serves 2–3 hungry humans)
🧈 Scramble Base:
• 1 block (14 oz) firm tofu, drained & pressed
• 1 tbsp olive oil or vegan butter
• ½ tsp turmeric (for that golden eggy look)
• ¼ tsp black salt (kala namak, optional, but it adds that eggy oomph!)
• Salt & pepper to taste
• Pinch of nutritional yeast (because flavor’s our love language)
🍅🥕 The Veggie Vibe:
• ½ red onion, diced
• 1 small tomato, chopped
• ½ bell pepper (any color, live your truth), chopped
• 1–2 cloves garlic, minced
• 2 tbsp chopped chives or green onions
• Crushed red pepper flakes (to taste, spice warriors)
• Optional: spinach, mushrooms, or leftover veggies hiding in your fridge
Joke break:
Why did the tofu cross the skillet?
To prove it could scramble with the best of them! 😄

👨‍🍳 Instructions

  1. Crumble the tofu:
    Use your hands or a fork to break tofu into scrambled egg-ish bits. Not too fine — we want texture, not baby food.
  2. Sauté the rainbow:
    Heat oil in a skillet. Add onions and bell peppers. Sauté until they soften and start to get a little caramel action (5 mins). Add tomatoes, garlic, crushed red pepper, and cook another 2–3 mins.
  3. Time for tofu:
    Add crumbled tofu to the pan. Sprinkle in turmeric, black salt (if using), regular salt, pepper, and nutritional yeast. Stir and let cook for 5–7 minutes, allowing the tofu to absorb all that flavor magic.
  4. Top it off:
    Add chives/green onions at the end for a pop of freshness. Serve hot, in a bowl, a wrap, or directly from the skillet (no judgment here).
    Joke break:
    What do you call tofu at brunch?
    Egg-ceptional impersonator. 😂

🌞 Why You’ll Love This Morning Marvel:
• High-protein, plant-based power that fills you up (not out)
• Customizable, toss in whatever’s in your crisper drawer
• Ready in 20 minutes, faster than your coffee machine
• So flavorful, even egg lovers might side-eye their omelets
Final Punchline:
What did the tofu say to the veggies?
“Lettuce make this breakfast legendary.” 🥬🔥

🥬🥕 “Rolling Deep” Vegan Egg Rolls with Sweet Duck Sauce
“These rolls got no egg, no duck… just flavor that’ll quack you up.”

🥢 Ingredients for the Egg Rolls (Makes ~8 rolls)
• 1 tbsp sesame oil (or any neutral oil)
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• ½ cup bean sprouts
• ¼ cup green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp grated fresh ginger
• ½ tsp chili flakes (optional for some kick)
• Vegan egg roll wrappers (check the label, many are accidentally vegan!)
• Small bowl of water (for sealing edges)
• Oil for frying (or brush with oil if baking/air frying)
Joke break:
Why did the vegan egg roll go to therapy?
It had too many layers to unwrap. 😆

🍑 Homemade Vegan Duck Sauce (The sweet & tangy realness)
• ½ cup apricot preserves (or peach for a twist)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• ½ tsp fresh grated ginger
• ¼ tsp garlic powder
• Optional: splash of water to thin it out
Mix all ingredients in a small saucepan over low heat until warm and combined. Set aside to cool. (Or serve chilled if you’re feeling zesty.)
Joke break:
What do you call a sauce that’s faking it?
A “quack.” 🦆😜

🔥 How to Roll Like a Pro

  1. Sauté the filling:
    Heat sesame oil in a pan. Toss in cabbage, carrots, sprouts, garlic, ginger, and green onions. Cook 5–7 mins until soft. Stir in soy sauce. Let cool for a few mins (nobody wants a soggy wrapper).
  2. Assemble the rolls:
    Place wrapper like a diamond. Spoon about 2 tbsp of filling in the center. Fold bottom point up over filling, tuck in sides, and roll tightly. Seal with water on the top corner like you’re licking an envelope of deliciousness.
  3. Cook ‘em crispy:
    o To Fry: Heat oil in pan, fry 2–3 mins per side until golden brown.
    o To Bake: Brush with oil, bake at 400°F (200°C) for 20–25 mins, flipping halfway.
    o Air Fryer: 375°F (190°C) for 10–12 mins, shake halfway through.
  4. Serve hot with duck sauce for dipping, dunking, or devouring.

🌟 Why You’ll Love These Little Roll Models:
• Crispy, golden perfection without the guilt
• Packed with veggies, not mystery meat
• The sauce alone is worth double-dipping
• They’re crowd-pleasers… unless your crowd is the whole batch

Final Punchline:
Why don’t vegan egg rolls ever get into trouble?
Because they always stay on a roll. 😎

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