English Muffin Morning Delights

How's this for a hearty breakfast?

This recipe has several layers to it—literally!  You’ve got a base of English muffins drizzled in grapeseed oil followed by a tomato slice, then a small pile of Tambra’s Tofu Scramble topped off with my own Avocado Cream Sauce with a nice little sprig of parsley!  Sure to make your mouth water, this creation is one of my morning addictions that is too good to keep to myself.  Best part is, it only takes about 15 minutes to make.  So without further ado, let’s get cookin’!  P.S. This recipe happens to only feed one, myself of course, so make any adjustments necessary!

What you’ll need:

Muffin Layer:
1 sprouted grain or whole grain english muffin
1 teaspoon grapeseed oil (you might want a little more)
2 tomato slices, seeded
NOTE: It’s always best to avoid eating tomato seeds when possible.  This is because they don’t always get chewed efficiently and therefore pose risk to those with diverticula in the colon.  Plus, in this recipe, the tofu scramble gets pressed onto the English muffin through the holes in the tomato slice.
Scramble Layer:

¼ block extra firm tofu
4 teaspoons sesame Tahini
¾ teaspoon Turmeric
1 Tablespoon sunflower seeds
1 ½ Tablespoons olive oil
1 ½ teaspoons tamari soy sauce
¼ teaspoon salt
2 or 3 sprinkles of pepper
¼ cup chopped green pepper
¼ cup chopped white onion
Avocado Cream Sauce:
½ of a ripe avocado
1 Tablespoon fresh squeezed lime juice
¼ teaspoon garlic powder
¼ teaspoon ground coriander
½ cup almond milk (or other non-dairy milk)
2 teaspoons chopped cilantro (optional)
NOTE: If you want it a bit smoother, add more milk 1 teaspoon at a time

1)    Start by making the scramble.  Take your ¼ block and cut that in half, draining between paper towels and pressing lightly for some more water to drain out.  You don’t need it too dry but you definitely don’t want it to be soggy.  Let it sit there.
2)    Chop the pepper and the onion.
3)    In a medium sized frying pan, over heat a little less than medium, pour in the olive oil and soy sauce.  Add the pepper and onion.
4)    While the veggies are cooking, place your two slabs of tofu on a plate and cover the top surface of each half with the tahini, 2 teaspoons each.  Place on top of each other and mash with a fork a few times.  Add the turmeric and mash till you have a crumbly, “scrambled-egg” like consistency.
5)    Add the sunflower seeds in the pan with the peppers and onions.  Stir and sauté for 1 minute.
6)    Add in the tofu mixture, stir, and let cook for about 3 minutes, add the salt and pepper.  Turn heat down to low.  Stir occasionally to heat throughout.
7)    Half the English muffin and toast it however long you like.  I usually do mine about medium toastiness!  This gives a perfect crunch.
8)    While the muffin is toasting, get out the blender and blend all the Avocado Cream Sauce ingredients.
9)    When the muffin is done, drizzle lightly with the grape seed oil so the muffin is not dry and boring.  You could also use Earth Balance, but I am already using tofu and soy sauce in this recipe, which is more than enough soy for me.  Top each half with your tomato slices.
10)     Divide the scramble in half and pile onto each muffin half, pressing lightly into the empty sections of the tomato.  Top each pile with your delicious avo sauce and garnish with a sprig of cilantro or parsley.  Ta-da!  Dig in!