Breakfast: Still on the wagon!

Just chillin.

Just chillin.

Pictured is the tofu scramble I made Sunday night and brought to work for morning breakfast burrito assembly. I’ve been keeping it in the break room fridge.

Breakfast is still not a habit for me. While making my grocery shopping list, I had to remind myself that I needed a breakfast idea for the week and opened Isa Does It to the breakfast section. Since I loved the Happy Herbivore tofu scramble I made earlier in the month, I wanted to try Isa’s Mediterranean scramble. (I subbed in black beans for kalamatas, which I know isn’t Mediterranean, but olives are one of the few things I just can’t do.)

I brought the container and a new package of whole wheat tortillas to work. While assembling burritos in the break room yesterday morning, a co-worker observed me and said, “Now that’s a breakfast!”

I’m quite sure he didn’t know it was tofu when he added, “You’ve got the perfect protein, there.”

“Yeah,” I agreed, knowing he and I were talking about two different things.

Breakfast is making me so much less cranky in the mornings. It’s pretty great.

Next idea: tofu scramble freezer burritos.

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Easy peasy

… lemon squeezy.

I really did squeeze a lemon for this one.

I almost always make recipes that will last me at least a couple days – if it lasts me a week, even better. I love cooking, but ain’t nobody got time for that every day.

A recent super-de-dooper easy recipe that I went through for about a week came from Budget Bytes with Beth’s oven roasted Greek stuffed pitas.

Budget Bytes is an omni website, but it has vegetarian and vegan tabs and many of the non-vegan recipes are easily vegefied – like this one.

I nixed the chicken and made the Happy Herbivore feta to go with it. Chickpeas would also have been a great add if I’d thought of it.

After I used up all my pitas, this filling was great on a salad.

Speaking of salad, it makes an excellent side next to the pita.

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