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Prep
Difficulty
Easy
Time
Estimate
20 mins
Make the lavender syrup (or use leftovers from another recipe). Shred the carrots and prepare the rest of the scramble ingredients. Saute the scramble together. Once the lavender syrup is cool, whip it into the yogurt. Toast the bread. Serve the yogurt with the strawberries alongside the scramble and toast.
Several years ago Rachel’s Organic, made a lavender yogurt I loved, except I found it a tad too sweet for my taste. This is my version by infusing honey with lavender and swirling it into thick, greek style plain yogurt. Thinner yogurt works too, but when it is thick the honey sauce works a bit better.
Carrot juice dyes the tofu a brillant, almost egg colored yellow and lends a healthy dose of beta-carotene. If you do not have the carrot juice, just use a few extra shredded carrots to make this veggie packed breakfast. Nutritional yeast can be found in health food stores, sometimes in the supplement department. It is optional, but adds a healthy dose of B-vitamins and a nutty flavor that I just love in my tofu scrambles.
Add this to any breakfast or a bowl of soup or a dinner that needs a bit more fiber. Be sure to use a bread that uses whole wheat flour as the first ingredient. Avoid enriched whole wheat flour which is basically white flour stripped of its nutrients with some brown coloring and vitamins added back in. May as well start with the real thing including the bran and wheat germ. Also, enjoy your toast with just a bit of real butter rather than a dollop of fake trans-fat laden margarine or butter lightened with vegetable oils. Just eat a bit of it and enjoy every bite!
