Mambo Sprouts

Breakfast Scramble Over Pan Toasted English Muffins

Ingredients:

• Filtered water
• 1 small leek (rinsed free of dirt), split lengthwise, thinly sliced
• 6-8 button mushrooms (brushed free of dirt), thinly sliced
• 1 carrot, sliced into fine matchsticks
• 1 lb. extra firm tofu, coarsely crumbled
• 2-3 fresh scallions, thinly sliced for garnish
• 2 Vermont Bread® Honey Wheat English Muffins, halved crosswise
• Sea Salt

Directions:

1. Heat a dry skillet.
2. Add a couple tablespoons water to the hot skillet and add leek, with a pinch of salt.
3. Saute leek until limp, about one minute.
4. Add mushrooms, a pinch of salt and saute until mushrooms release their juices and begin to re-absorb them.
5. Add carrot, a pinch of salt, and saute for one minute.
6. Stir in tofu, season lightly with salt and add a half cup of water.
7. Cover and reduce heat to low.
8. Simmer stirring frequently, for 3 to 5 minutes.
9. Stir scallions in and serve hot, generously spooned over muffins.
10. To prepare the muffin half with extra virgin olive oil and lay in a hot skillet.
11. Pan-toast until each side is golden brown.

Servings: 4-5