Credit: Chad Sarno
cauliflower florets, cut small bite sized
extra-firm tofu, broken up by hand
white onion, diced
whole grain tortillas
Preheat oven to 350°F/180°C.
To blanch cauliflower florets, bring a small sauce pot of water to boil and boil for 2 mins. Strain and set aside.
In a large bowl, place cauliflower florets and extra-firm tofu. Lightly mix in seasonings of choice.
Heat an oven safe skillet on medium-high heat and add olive oil and stir white onion until translucent and aromatic.
Add to sauté scramble mixture, stirring often for 2 mins. Finish in the oven for ~4 mins.
black pepper, freshly ground
Sprinkle sea salt and black pepper on each side of tomatoes.
Lightly spray oil on the pan and place mushrooms and tomatoes flesh side down for 3 mins. Place another pan to weigh them down to create a better sear for 3 mins. This will help with the coloration of the mushrooms. Remove pan.
In the same pan, add to cook spinach for ~2 mins, while turning best that you can (if it does not all fit in one pan, allow part of the spinach to cook a bit and add more as needed). Season with sea salt to the spinach, followed by a splash of water. Remove from heat and place a lid over the pan to finish steaming.
pinto beans, strained and rinsed
In small sauce pan on medium heat, add all the ingredients except the pinto beans and bring to a simmer, whisking well.
Turn to low heat and add the pinto beans. Stir gently and thoroughly to cook for ~4 mins.
whole grain bread
Toast the bread.
On a large plate, assemble all components of the breakfast together.