Basic Scrambled Tofu

Scrambled tofu is a simple and easy-to-put-together breakfast dish. You can dress it up any way you want - my favorite way to eat it is covered with beans and salsa (and guacamole when I really want to go crazy!). I served it (to myself) with an everything bagel-thin and two strips of fakin'. Yum.

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Not-so-bad-for-you stuffed french toast - Take 2!

This version is actually vegan, and in my opinion it tastes much better. I didn't care for the egginess of the previous recipe, and this version eliminated that.

Ingredients:

1 slice of bread, cut in half
2-3 tbs chickpea flour
1-2 tbsp milk
1 tsp cinnamon
a pinch ground cloves
a pinch nutmeg
2 tbs vegan cream cheese
2 tbs your favorite jam or preserves (I used pear with honey and ginger)

1. Spread the cream cheese on both sides of the bread, and spread the jam over one of those. Put the bread together like a sandwich.

2. Mix the flour with the milk and spices; whisk. Make sure there are no lumps.

3. Soak the sandwich in the flour mixture.

4. Heat a small skillet (medium heat) and spray with cooking spray. Cook the sandwich on both sides until golden brown.

5. Dust with powdered sugar or cinnamon sugar. I ate mine with just a little maple syrup. Yum!

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Spinach and red pepper frittata

Frittatas are like a more healthy version of the quiche. To me, most of the deliciousness of the quiche is found in the crust, but when you want to cut some calories and not sacrafice protein, a frittata is the way to go. I've filled mine with red bell peppers and spinach, but you can add anything really.

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Ingredients:

10 eggs
1/2 cup milk
a large handful fresh spinach, washed
1/2 red bell pepper, sliced
3/4 cup shredded sharp cheddar cheese
1 tsp salt
a few generous grinds of cracked black pepper
1 tbsp fat-free ranch dressing (my old roommate taught me about this - I put ranch in all my eggs)

Preheat oven to 350

1. Take a large pie plate and spray with cooking spray. Set aside.
2. Whisk together the eggs, milk, salt, pepper, and ranch. Make sure its mixed well, the ranch can put up a fight.
3. Take the veggies and put them in the pie plate - mix them up. Put about 1/2 the cheese in there too.
4. Whisk the other half of the cheese with the eggs.
5. Pour the egg mixture into the pie plate over the veggies.
6. Sprinkle a little salt and pepper over the eggs.
7. Bake for about 30-35 minutes, until the frittata is puffed and golden brown, and the center is firm.

Not-so-bad-for-you stuffed french toast

I'm always sorely tempted when I go to an IHOP or Denny's and see the stuffed french toast. I've never gotten it because I imagine its similar to eating an entire funnel cake by yourself, but dang it looks good! (I'm not going to lie, I'm also tempted by the grilled cheese/mozzarella stick sandwich at Denny's...but I digress).

This recipe was pretty tasty - I actually made it for a dessert rather than breakfast. I used low-fat cream cheese and 1 egg white to cut calories. I'm tagging this as vegan because I'm also including a vegan version, though I didn't make the vegan version myself.

Ingredients:
1 slice of bread, cut in half
1 egg white
2 tbsp milk
1 tsp cinnamon
a pinch ground cloves
a pinch nutmeg
2 tbs cream cheese (but I bet this would be awesome with brie)
2 tbs your favorite jam or preserves (I used pear with honey and ginger)

From Food pics

1. Spread the jam on one side of the bread, and the cream cheese on the other. Put together like a sandwich.

2. Mix the egg white with the milk and spices; whisk

From Food pics

3. Soak the sandwich in the egg mixture. The egg should coat both sides, and you can press the bread to make it really absorb the eggs.

4. Heat a small skillet (medium heat) and spray with cooking spray. Cook the sandwich on both sides. Here is where had a problem - runny eggs gross m out to the point that I am super paranoid and always overcook eggs. I stopped cooking the french toast at the time when I thought other people would like it and that was when I took my photographs. Then I put it back on the stove and purposefully overcooked it.

5. Dust with powdered sugar and enjoy! I added a little more preserves to mine as well.

VEGAN VERSION:
Obviously use vegan cream cheese (or leave the cheese out all together)
For the "egg" mixture, mix 2-3 tbsp chickpea flour with soy milk and add the spices. Cook as above.

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