Grecian Tofu Scramble

Everyone knows how to make plain old tofu scramble, here's one to pull out for company or when you've got access to great quality ingredients. It seems like a lot of things, but it's mostly just chopping veggies- get someone to do the chopping and you can whip up the sauce- it will take less than 30 minutes start to finish, promise.

1 block extra firm tofu, frozen, thawed, and squeezed by hand (or not, I only had frozen tofu so that's what I used)
1 cup broccoli, cut into small florets
1 cup tomato, chopped
3 cloves garlic, chopped
1/2 cup red onion, sliced
1 small white onion, finely diced
1/2 cup red pepper, sliced
1 tbsp capers in their brine
1 tbsp low-sodium tamari
a few dashes garlic tabasco
1/3 a bouillon cube made with 1 cup of water
1/4-1/3 cup nutritional yeast
2 tsp dijon mustard
1/2 cup soy milk
1 tbsp low-sodium greek seasoning mix
1 cup shredded meltable soy mozzarella
black pepper
olive oil
a few kalamatas, lemon wedges, and some chopped Italian parsley, for garnish

Cook the white onion in a splash of olive oil until starting to brown- you want a nice caramelized onion flavour happening here. Add the tomatoes and cook 5 minutes. Add the remaining veggies and cook 5 more minutes. Meanwhile, combine the remaining ingredients in the bowl you made the bullion in, except the mozzarella and garnish. Add to the veggies. Immediately crumble the tofu into the pan, give it a stir, and cook for five more minutes. Adjust seasoning, cooking for longer if the veggies aren't soft or if it's all too wet (you want it creamy, but not soggy). Sprinkle with mozzarella and bit of nooch for colour, and put under the broiler until bubbly and browning. Serve with the parsley and olives scattered over top and a twist of lemon. The lemon is key here so do encourage people to squeeze it on. Some warm pita to scoop it all up and soak up the juices wouldn't hurt.

This would be amazing with some super-garlicky home fries. Bake 4 medium-sized, unpeeled yellow-fleshed potatoes, chopped into bite-sized pieces, in a lightly oiled pan, turning once, until golden and cooked through. In a large bowl, combine 1/4 olive oil, 3 cloves of garlic finely minced, the juice of 1/2 a lemon, black pepper and coarse salt. Add the hot potatoes straight from the pan into the bowl, tossing quickly to coat. Serve alongside scramble, go to your happy place.

With a breakfast like this, you really can justify a glass of something dry and red before noon.