I think I’ve been bitten by the travel bug. Now that I’ve gone overseas for the first time, I’m just dying to get away again! France is at the top of my travel bucket list (is it sad that French food is 90% of the reason I want to go there? … don’t answer that), along with Italy and California.
I think I’ve been wanting to visit California ever since the Parent Trap remake with Lindsay Lohan came out and I fell in love with the scenery of the wine country and hiking trails. These days I follow lots of California bloggers and instagrammers who never fail to make me jealous of their amazing farmers markets, beaches, and fresh food cafes.
This sunny breakfast tofu scramble is inspired by California. I imagine if I lived there I would eat it while sitting in a little breakfast nook overlooking the beach with a freshly squeezed orange juice from the farmers market… instead I ate it on an unseasonably cold summer day and while staring at my computer screen. Oh well, a girl can dream!
- 2 tsp olive oil
- 1.5 green onions, sliced
- ½ red pepper, finely diced
- 2 cloves garlic, minced
- 1 block of tofu (350 g)
- 1.5 tsp turmeric
- 3 tbsp nutritional yeast
- Salt and pepper
- Heat up the olive oil in a pan, and saute the onions, red pepper, and garlic over low medium heat, taking care not to burn the garlic.
- When the pepper has softened (about 3 minutes), use your hands to crumble the tofu into the pan.
- Add the turmeric, nutritional yeast, and a few good shakes of salt and pepper, and stir well to combine. Cook for another couple of minutes, then remove from heat and serve.
Where do you want to travel to next?