Wake up your breakfast with, of all things, tofu

When I was just making my way down the vegetarian path, I thought all vegetarians could eat was vegetables and tofu.
Fortunately, I discovered otherwise, because I was never a big fan of bean curd.
One dish I did like was tofu scramble...sort of like scrambled eggs, but not really. It sort of has the same texture as scrambled eggs, but  the taste is something all its own.
Tofu is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. That doesn't sound very good, does it?
It's nearly taste free on its own, but when it's combined with other ingredients, it absorbs the flavors from the things around it to take on a taste of its own. In that respect, tofu is very versitile. It can be sweet or savory, depending on the things with which it is mixed.
One of my favorite recipes for tofu scramble is this one, which includes lemon juice. The juice adds just enough sparkle to give it a little bite, a perfect eye-opener in the morning.

Tofu Scramble

1 package of firm tofu, drained and mashed

Juice of 1/2 of a lemon
1/2 teaspoon of salt
1/2 teaspoon of turmeric
1 tablespoon of olive oil
1/4 cup of green pepper, diced
1/4 cup of onion, diced
1 clove (or more) of garlic, minced
1 tablespoon of parsley, chopped
Salt and pepper to taste

• Combine the mashed tofu, lemon juice, salt, and turmeric in a bowl.
• In a skillet, over medium heat, add the oil then the green pepper, the onion and the garlic. Sauté the veggies  just until they are softened.
• Add the tofu mixture to the vegetables in the pan and continue to fry until the pieces of tofu start to get brown.
• Stir in the parsley and add salt and pepper to your liking.
• If you like, add a little soy bacon pieces to the dish.

 Vegan.