I just can't afford to eat tofu scramble every day. Plus, I had quite a bit of tofu in dinner last night, and I try not to eat tofu for every meal. This morning I made a skillet breakfast with potatoes and mushrooms and some lovely smokey spice.
For two adults and one tiny baby portion:
2 small yellow potatoes microwaved while wrapped in a wet paper towel for 2 minutes, then chopped into bite sized pieces
1/2 yellow onion diced
about 5 large crimini mushrooms cut into wedges
2 sweet peppers cut into slices
1 clover garlic chopped
I tossed this (and potatoes) all into a medium high pan with enough oil to cover the bottom. I continued to toss these until they started to get browned on the edges. Then I added salt, pepper, smoked paprika, and some nutritional yeast. I continued to toss these with the added spices until it was well browned. I turned off the burner and threw in a handful of fresh cilantro and gave it one more toss. It was a delicious breakfast and a hearty alternative to the tofu scramble.