Photo and Meal: Brad Klopman
When I wake up to the smell of fried Soy Rizo wafting through the house, I know it's Sunday morning and I'm in for a delicious breakfast. This week I am posting a breakfast meal. My boyfriend Brad has created a Soy Rizo Tofu Scramble that is seriously better than any I've had in a restaurant. Also, you can skip the Soy Rizo if you'd like it less spicy.
Soy Rizo Tofu Scramble
3 T. olive oil
1 package hash browns that serves 4, frozen or refrigerated
2 T. Earth Balance "butter"
1 tomato, chopped
1 1/2 c. mushrooms, chopped
1/4 c. onion, chopped
12 oz. extra firm tofu
6 oz. Soyrizo (1/2 of package shown above)
1 cup Daiya mozzarella or cheddar "cheese"
Start off by making the hash browns, they will be frying while you will make the scramble because they take twice as long as everything else. Put the hash browns in a skillet with 2 T. olive oil and pat down and fry over medium heat until golden brown. Do not stir. Flip half way through, just like making a pancake.
While the hash browns are frying begin the scramble.
Melt butter in a medium to large skillet at medium heat. Add tomatoes, mushrooms, and onion, and saute for approximately 5 minutes until the onions are soft. (You can add any vegetables you like.)
Drain the tofu and wrap it in a paper towel to release excess water. Crumble it in a bowl to the consistency of scrambled eggs. You'll want some larger and some smaller crumbles. Mix into the skillet of vegetables and cover for 10 minutes.
Add 1 T. olive oil to smaller skillet over medium heat. Add Soy Rizo and flatten into a pancake. Fry until very slightly burned on one side and then flip it like a pancake to fry the other side. Approximately 5 minutes on each side.
Add fried Soy Rizo to skillet of scramble or combine them in a bowl. Mix well so the tofu turns a yellow/orange color.
You can either add the fried hash browns to the scramble or you can serve them separately as pictured above. I prefer the hash browns mixed into the scramble. Brad prefers them on the side so that they stay crispy.
You can also add the avocado chopped to the scramble, which I like. Or on the side, as Brad prefers.
What we do agree on is how much of this we can consume on a Sunday morning.
Garnish with Daiya and serve.