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Bill’s Birthday Breakfast Scramble with a twist

I made a birthday scramble for Bill this morning! Happy early Birthday to my best friend! Bill makes a ridiculously delicious scramble that I’ve mixed up a bit to add a little spice. I hope you enjoy it and think of dear friends as you eat it. When you mix up a bunch of ingredients, just as you mix up a bunch of dear friends, you often end up with some of the most divine combination of personalities that results in fun, surprise and delight.

1 block of extra firm non-GMO, organic tofu

I like to remove all this liquid by placing the block on a shallow bowl with a couple of cans on top of a plate that sits on top of it. Let it drain like this for a couple of hours at least. Then to make it even drier, I pour the liquid off, and place the dry tofu in the refrigerator uncovered overnight (you may put a towel over loosely, but the idea is to leave it exposed the air in the fridge to draw out some more liquid)

When the tofu is nice and dry, mash it up with a potato masher or fork.


1/2 c muun chi CoCoFir

3 T nutritional yeast

1/2 tsp himalayan pink salt

1/2 tsp black pepper

Set aside


1/2 bunch of fresh organic spinach - washed and dried

1/2 c muun chi Beetchi

Combine with

1/3 c chopped organic cilantro (reserve a little for garnish)

1/2 c chopped scallions (reserve a little for garnish)

Set aside

1 avocado chopped into chunks

Now that you have everything ready to go. Bring your skillet to medium high.

1 T avocado oil

Add your cilantro and scallions

When fragrant, add your chopped spinach and Beetchi

Stir until the spinach is wilted. Add the tofu and combine ingredients as you stir. Finally you will want to add your avocado chunks.

Serve warm and top with a dollop of CoCoFir for added probiotic benefits. When you take your first bite, close your eyes, and think about your best friend and how grateful you are to have such a beautiful blessing in your life. Enjoy!

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