I had this for breakfast this morning, and was very pleased with the results.
Charmoula Sauce (from America's Test Kitchen):
4 tbsp. extra-virgin olive oil
1 small red bell pepper, stemmed, seeded and diced
1/2 small red onion
1 tsp. smoked paprika
1/2 tsp. cumin
1/4 tsp. cayenne
3 cloves garlic, minced
1/8 tsp. salt
Combine all ingredients in a large-ish pan and cook until the vegetables are softened. Blend in a food processor or blender if you have one (Quick tip: you can half the amount of oil if you plan on blending the sauce). This sauce is enhanced by fresh cilantro and lemon or lime juice.
Tofu and Potato Breakfast Scramble (for 2):
6 smallish red potatoes (use your judgement depending on size/hunger)
2/5 extra-firm tofu package (2 servings)
8 good-sized mushrooms, cut into slices
1 clove garlic, minced
1/3 red onion, diced
1/3 poblano pepper, or equivalent amount of another pepper variety, diced fine
Lime or lemon juice
Start by slicing the potatoes into good-sized pieces that won't be too big to eat without embarrassment. Place slices into a microwave-safe dish, cover with water and cook on high heat in the microwave until potato slices are pliant and just short of fully-cooked. This way they will hold their shape in the scramble. Rinse the potatoes and pat dry.
Slice the tofu lengthwise into sheets. The sheets will break up naturally in the process of cooking and will very closely resemble eggs in texture.
Saute the onions, mushrooms, and peppers for a few minutes on their own over medium heat. Add the garlic, and saute about 30 seconds until very fragrant. Add in the tofu and potatoes, along with 4 tbsp. Charmoula Sauce and same amount of water. Mix well, then cover the pan and let everything steam together until the potatoes have begun to take on the color of the Charmoula Sauce, and are fully-cooked. Continue to cook uncovered on medium-high heat, allowing the potatoes and tofu to brown. Serve with fresh tomato, cilantro, and a squeeze of lime or lemon juice.