Lately I have been very into tofu scramble, mochi waffle and amaranth for breakfast. Amaranth is an ancient grain that was ignored and grew like a weed for thousands of years until recently when it was rediscovered as a delicious grain high in protein. I cook that in my Oshawa pot inside of my pressure cooker (1 cup of amaranth to 2 cups of water and a pinch of salt) for about 45 minutes. The mochi waffle is grated like cheese and put directly on the waffle iron. At our local farmer's market, I buy pear peach butter...but lately I have been making my own, which is as simple as putting 6 pears and 3 peaches in a heavy pot with little or no water, cooking it down until very soft and then putting the whole thing in a blender or Cuisinart, then returning it to the heavy pot to cook it until it becomes "butter". No sugar, no preservatives!!! I have been putting this on my waffle instead of syrup. It strikes me as odd now when friends come over for breakfast and ask, "Where is the syrup?" The tofu scramble is a mix between Jessica Porter's recipe and stuff that I like. I use a mandolin to julienne carrots and burdock root and I occasionally add some type of greens. I LOVE adding shittake mushrooms and I always start with a red onion. I caramelize the onion first and I do not use any oil. A VERY hot pan will caramelize an onion without the onion sticking to the pan. Add Ume vinegar to keep the color of the onion. I then add the carrot, burdock and mushrooms. Last, I add the greens and tofu. Then I sprinkle Shoyu on top and cook covered until vegetables are soft. Add condiments of green onion or cilantro to the top of the tofu scramble for a delicious treat!! You'll never want bacon again (ok...I still dream of bacon...it is my weakness along with chocolate!!) Bon Appetite!!
