Breakfast food for dinner

I was all out of inspiration on Thursday night but was also desperate for a quick & healthy dinner. Staring into the fridge I saw a selection of fresh veges & a block of tofu. Now, I've only ever eaten scrambled tofu for breakfast - over toast - as a kind of substitute for scrambled eggs (a much healthier & tastier alternative!). I figured it would be easy enough to bring the dish into the evening with the addition of a whole lot of vegetables & some stronger flavourings. Here's what I came up with - D & I both devoured it so it must have been delicious :-)Scrambled Tofu with Attitude

• 1 block firm tofu, rinsed & dried (you can press it if you have the time)
  
• 1 leek, finely sliced (you could use onion)
  
• 1 carrot, grated
  
• 1 stalk celery, finely chopped
  
• 1/2 red capsicum, finely sliced
  
• 2 tomatoes, finely diced
  
• 2 handfuls baby spinach
  
• 1/4 cup mung bean sprouts (optional - I just added them because they came with my veg delivery & I don't know what else to do with them!)
  
• 2 garlic cloves, crushed
  
• 1/2 tsp minced chili (I used the jar stuff, you could also use powder or flakes)
  
• 1 tsp turmeric
  
• 1 tsp coriander
  
• 1/2 tsp ground cumin
  
• 1-2 TBS soy sauce, to taste
  
• 1/2 cup vegetable stock

Crumble the tofu into a bowl. Heat a little oil in a large frypan & add the leek, carrot, celery, capsicum & garlic. Cook over medium heat, stirring often, about 5mins. Add the tofu & all the flavourings & cook another few minutes. Add the remaining vegetables & cook until the spinach has just wilted & most of the liquid has been absorbed.

Here's a photo of my breakfast this morning - D is away again so I can freely indulge my sweet tooth :-) This is the 'Fast & Fabulous French Toast' from The Vegan Table.I LOVE LOVE LOVE this book! Everything I have made from it has worked out so well! This french toast really was fast & fabulous & super simple to make. It's just soy milk, no tofu (which is good because my local supermarkets don't stock silken tofu so I rarely have any in the fridge). I warmed a handful of frozen blueberries with a teaspoon of agave syrup to serve this with - they added just the right touch of tartness to the sweetness of the toast & maple syrup.