Almost-vegan breakfast

I know it's been a while since I've posted, and this is mostly because school started up again and I remembered how ridiculously busy I am.  Also I was sick, so there was not very much culinary genius happening in the kitchen.  Mostly just tea.  There was some interesting stuff happening with silken tofu, in the form of a peanut butter pie by Katie and some questionable almond-chocolate mousse by me, but it wasn't that great or worth remembering really.  Anyway, the important part of this post is what happened today.

I'm not a vegan.  I just don't have the willpower to devote to it (I have never, however, broken my vegetarian streak since I started 13 years ago).  I'm more of a wannabe vegan- I get really excited when I figure out how to cook something completely vegan, and feel better about eating it. 

I had a snowday today, so I had time to make brunch.  "Brunch" actually occurred at around 2pm, but that's okay.  I was kinda feeling some cheesy scrambled eggs, but lately I've been feeling bad about eggs and milk and not really having them on their own.  I decided upon scrambled tofu instead, since tofu was one of the few things I had in the fridge.

To make the scrambled tofu, I first took the tofu in my hands and squeezed out some of the water, then crumbled it into a pan with a little olive oil.  While that started to cook I fished around for spices, and ended up with garlic powder, turmeric, cumin, coriander, and some soy sauce.  I just sprinkled some of all of them into the pan (heavier on the turmeric, lighter on the other spices, and just a few splashes of soy sauce) and cooked it all for a few minutes so the flavors could meld.  Once the tofu was at a texture I liked, I dumped it out onto the plate. 

Because I'm lazy I then used the same pan, still hot, to fry up a few pieces of my favorite fake bacon (Morningstar Farms).  Oh yeah, and while the tofu was cooking I made some whole-wheat toast to go with it.
Everything came out pretty well, and the tofu even looked slightly egg-ish because of the color from the turmeric. I had some maple syrup on my plate for the bacon, and it worked pretty well with my tofu too.  I liked the element of sweetness it added to the otherwise savory/saltiness of it.  Add in a nice cold glass of chocolate soymilk, and I have a wonderful *almost* vegan brunch.

Oh yes, and the reason it's only almost vegan?  I put Smart Balance on my toast. Sadness.