Southwestern Scrambled Eggs

Serves 2

Ingredients

1/2 block firm tofu, drained and crumbled

1 Tbs nutritional yeast

1 tsp garlic aioli mustard (Trader Joes)

juice of half lime

1 tsp cumin

1 tsp red pepper flakes

1-2 cloves of garlic, pressed

1/2 tsp sea salt

1/2 tsp pepper

1/2 cup black beans

1/4 cup daiya vegan mozzarella cheese

1/2 avocado, diced

1/4 cup corn

2 Tbs cilantro, chopped

Directions

1. Saute tofu on low heat for 1 minute and mix in nutritional yeast, mustard, all spices, lime juice, and garlic.

2. Add in cheese, beans, and corn; cook 2 minutes

3. Mix in avocado and 1 Tbs of cilantro, cook 1 minute

4. Plate eggs and garnish with remaining cilantro

I made this super quick and healthy breakfast this morning for Eric before he ran off to work. I am lucky enough to have today off since I work in a school, so I thought I would be nice and make him breakfast. I used up a bunch of leftovers in the fridge, so it made the meal come together even faster. The fresh orange paired perfectly with the eggs. Eric is really great at picking out the best produce, so the orange was extra great!