The Tofu Scramble that Was Almost in a Tortilla.

The past few days have cooled down, mercifully, since the 90+ Excessive Heat Warnings of earlier in the week.

Now it is blessedly clear, bright, and cool and I have a long weekend ahead of me.

Earlier in the week, when it was too hot and humid to even breathe outside--I took refuge in the basement of my new residence. Being unable to muster the strength to brave the temperature upstairs, I stumbled upon Vegetarian websites, gorging visually on recipe after recipe after recipe.

Now that the air is more habitable for human life, I've been playing in the kitchen once again.

This morning was a lazy start. My room is still a wreck from move-in and I finally have a bed that doesn't fold in half, so I enjoyed the part of the day before everything begins.

Our house garden is so beautifuL! On the back porch we have basil, thyme, oregano, and mustard leaves. In the front herb garden is orange mint, chocolate mint, spearmint, fennel, a different oregano, catnip, 2 kinds of sage, and chives.

In the garden, I've discovered a new a found taste that I love! Lovage--a celery-like flavor with thin, tender leaves. I've been tearing several leaves and mincing them with the fresh herbs adding just a hint of celery flavor. It is strong!!

I've never been a celery fan, at least solo, however I am learning to add flavors like layers of paint--just enough to add color and depth, but not to overpower.

My method for breakfast began by emptying the fridge of all my produce. This amounted to a box of tofu, red cabbage, crimini mushrooms, fresh garden greens, black beans and sliced red onions from the night before, the top third of a red pepper, and one overdue tomato begging to be used. 

2 garlic cloves, of course, crushed and minced, when into the cast-iron skillet as it heated up. Next, the red onion and black beans (about 1/4 cup and 1/2 cup respectively) added their own juices to get things sizzling, and about half the box of tofu--already torn in half and pressed for a few minutes with a clean cloth towel to reduce water content.

So back to the skillet--I added my herbs of choice for the morning, chili powder, cumin and a bit of fresh ground black pepper.

At this point, I added my sliced mushrooms and diced tomato and mixed it all together for a few minutes.
I didn't use much of either of these- I could already see I had made plenty of food. I used about 1/4 cup of mushrooms and tomatoes each.

Once the mixture had cooked for a good 10 minutes, the mushrooms and onions were slightly soft, I turned the heat off and added about 1/8 cup of the red cabbage and red pepper each. I wanted to squeeze them in even though I was looking at about 4 servings here.

I initially scooped about 1/2 cup of the mixture onto a whole wheat tortilla. I topped it with some garden greens and some Tapatio! I guess I am just used to eating a carb with every meal.
Maybe the heat is still getting to me. Maybe it was all the cold pasta salad I ate when it was too hot too cook. But I took one bite, and determined this was a fork and knife breakfast scramble.

Delicious!