I am a big “Breaking Bad” fan. The show is well-written, features superb acting and cinematography, and is an excellent example of a character study. It also features a heck of a lot of breakfasts.
Breakfasts are one of the few times the audience sees the entire White family interact with each other. Breakfast was when the audience was first introduced to Walt’s wife, Skyler, and his son, Walter Jr. This introductory scene is Walter’s 50th birthday morning meal. Skyler serves him a plate full of scrambled eggs topped with vegetarian bacon broken into the shape of a “50.” This scene is one of the most memorable images of the series to many fans, and certainly the most memorable breakfast scene.
Breakfast makes repeated appearances throughout the series to symbolize Walt’s connection to his family. As the series progresses, we see fewer breakfast scenes, fewer of those scenes are with the White family, and Walt eats less in those scenes.
In season five, the introductory breakfast scene is mirrored with Walt sitting at the bar of a Denny’s. Walt’s 52nd birthday breakfast is a little more diverse than his 50th, with hash browns in addition to eggs, but with today’s recipe, we’re going to stick with the original plate full of scramble.
Tofu scramble is a vegan breakfast classic, though it is a little simplistic. You can break the tofu up in tiny pieces or leave it in larger chunks, depending on what texture you prefer. And like scrambled eggs, you can add in any variety of other ingredients to dress up the dish.
I use a variety of spices and some chopped vegetables to add flavor and different textures to my tofu scramble. Turmeric and nutritional yeast will also turn the dish a pale yellow color, which is ideal for mimicking eggs.
Make a batch of tempeh bacon (see Cumberlink.com for a previously published recipe) or use your favorite store-bought brand of vegetarian bacon for the finishing touch.
Lisa Wardle has been vegan for seven years. She enjoys creating a wide range of foods, but is particularly fond of baked goods, reinvented American classics and Asian cuisine. Email her at email@example.com.
16 ounces firm tofu, pressed and drained
1/2 white onion
1/2 bell pepper
3/4 cup broccoli florets
4 cloves garlic
2 tablespoons Canola oil
1/2 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
Chop onion and bell pepper into a small dice, then set aside. Mince garlic and set aside with diced vegetables.
Heat a large pan with the oil over medium heat. Once hot, add garlic, bell pepper and onion. Saute for 3-4 minutes.
Break apart tofu with hands or a fork, and add to the pan along with broccoli florets. Cook, stirring frequently, for 10 minutes. All remaining water should be cooked out of the tofu, and some sides of the tofu should be browned.
Mix in nutritional yeast and spices. Cook for an additional 5 minutes so flavors meld.
Serve warm topped with vegetarian bacon and/or with a side of hash browns.