Continuing right along with breakfast recipes, we have made it to the second last one of the section in the Brave New Meal cookbook. This recipe is called the cowboy scramble.

There are a lot of components that go into this scramble. There are potatoes, a variety of vegetables, tofu (to replace eggs), and there is a cheese sauce made with cashews.

So this starts off by cooking down the potatoes and onion to get those tender and browning. After that, you add bell pepper, garlic, crumbled tofu, and carrot. There are also a bunch of different seasonings in here – soy sauce, lemon juice, dried basil, cumin, paprika, nutritional yeast and hot sauce (I used Frank’s).

The final ingredient here is the cashew cheese sauce which is a recipe in the back of the cookbook. It is a mix of cashews, broth, olive oil, tapioca flour, nutritional yeast, lemon juice, garlic powder, onion powder and salt. All that gets blended until smooth and then cooked in a saucepan until it thickens up. This was actually a very cool process and I really liked the way it turned out. It was very creamy and had a nice cheesy flavor.

So I just made a scaled back recipe of the cheese sauce and then poured it into the scramble. It turned out very creamy and I’m not sure if it was supposed to be this creamy or I just used a touch too much of the cheese sauce. I did really enjoy it though.

I topped mine off with some avocado because every good breakfast needs avocado. This was a very filling meal. I like the flavour of all the spices and nothing was overpowering like it was in the breakfast spaghetti so I enjoyed this a lot more. I actually think this might be my favourite tofu for breakfast preparation that I have had so far.

One thing I will say though, this feeds an army. It says 4 to 6 people but those are some hungry people. So if you’re feeding less, I would definitely suggest making half the recipe.