Yes, it is another one of my tofu breakfast scrambles. I don’t know if it was growing up Italian and always having peppers at every meal, or if I just have a savory tooth, but I love breakfasts that are full of vegetables and tofu “eggs”.
Today’s scramble, for two, consisted of 1 medium russet potato, 1/2 Vidalia onion, 3/4 cup chopped mixed peppers, 1/4 cup chopped publano peppers (for heat), 1/2 pack frozen spinach, and 1/2 block tofu. This kept me full and energized through my workout. It was delicious. Just the right amount of spicy and totally filling.
Instead of my post workout coffee, I made a simple shake. I did not want the almond or coconut milk calories, so I kept it to: water, 1 cup frozen mixed berries, 1/4 frozen banana, 1/4 scoop cherry spiru-tein powder, 1 tbsp. chia seeds, and 3/4 scoop vanilla soy protein powder. I blended until smooth and creamy. Perfect after workout rejuvenation.
As soon as I was done my workout, I put some wheat berries onto cook for a wheat berry salad for lunch. They take an hour, plus cooling, so it was perfect timing. I can’t wait to show you how great that salad is.