As I mentioned in Sunday’s post, baked oatmeal was my breakfast mainstay for the first four weeks of my current rotation. I have a few weekdays with long commutes, which means that a pre-cooked,
ready-to-eat breakfast was a lifesaver. Plus, it was often freezing in NYC, and something warm and sweet hit the spot.
I foresee plenty of baked oatmeals (or baked oatmeal cups) in my future before the winter is over, but I’m officially getting tired of the repetition. And I’m missing savory breakfast, which is, as most of you know, one of my favorite things.
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a hot minute since I whipped up a new batch. There are countless tofu scramble recipes that I love and rely upon, but this one has moved pretty quickly to the top of the list. It’s super fast, super easy, and, because it features black beans and kale as well as tofu, it’s especially high in protein (around 20 grams per serving).
A protein-rich breakfast, as I’m continually telling (or hearing my preceptors tell) patients these days, can help to keep one fuller longer. Not something I have to give too much thought to when I’m working from home and can easily reach for a snack whenever I get nibbly. But it’s a serious consideration for me this year, with a schedule that includes long commutes, packed mornings of patient appointments, and not always being able to eat when I planned on eating.
The other special feature of the scramble, aside from the beans, are the scallions. They replace onions, which I usually add to my scrambles, and they’re perfect for my busy weekends of batch cooking because they cook through faster than onions do.
You’ll see that I also add a bit of tahini to the scramble; it sounds a little odd, but it’s a trick I learned from this scramble recipe years ago. It makes the scramble ever-so-slightly creamy (imagine soft scrambled eggs, vs. drier ones). And the healthful fat makes the scramble extra satiating, too. Here’s the recipe.
This scramble is pretty simple, in so far as seasoning goes, but feel free to add garlic, smoked paprika, cumin, or other spices to your liking. The black beans can be exchanged for chickpeas, pinto beans,
kidney beans, or another legume, and if you’re running short on leafy greens, another chopped green vegetable will work well. I often use whatever frozen, chopped vegetables I’ve got at home in a breakfast
Sure, baked oatmeal is a fabulous make-ahead breakfast, but so is this: I usually make it on Sunday and enjoy it for the first three weekdays of a new work week. To serve, you can pair it with whole grain toast, an English muffin, corn tortillas, a whole grain, sweet potatoes or regular potatoes—plenty of serving options. If you’ve got some extra veggies to add, even better.
Wishing you a new week full of nourished mornings. I’ve got two weeks left at my current rotation; change is really the only constant this year! Thank goodness for grounding breakfasts.