I didn’t grow up eating tofu, but I did grow up with plenty of beliefs about it. Maybe you had these same beliefs—assumptions, really—drilled into you via popular media, cookbooks, magazines, or just the general way people talked about it. I was indoctrinated to see tofu as nothing more than a sorry meat replacement: a bland, watery brick of soybean solids embraced exclusively by California vegans and health nuts. That’s how I knew tofu, and I’m pissed about it.

4 big eggs 1 cup Bisquick mix (Gluten-free) 3 tbsp butter 1¼ cups milk ¾ tsp salt INSTRUCTIONS  

Place the eggs in a bowl and cover with hot water from your faucet to warm them. Allow them to sit for 10 minutes. Preheat the oven to 450 F. Grease a muffin pan or popover pan with cooking oil using a cooking brush, or use cooking spray. To make the batter, combine the eggs and milk in a large measuring cup or medium mixing bowl. Whisk until everything is completely combined. Whisk in the Bisquick mix and salt until just combined. Whisk in the butter lightly. Pour the batter into the prepared muffin cups, filling them about three-quarters full. Bake the popovers for 15 minutes, then reduce the oven heat to 350°F and bake them for an additional 10-15 minutes, until the popovers are deep brown. Serve immediately with butter, and enjoy your breakfast!

I love starting my day with a protein-packed breakfast like this tofu scramble! It’s energizing, flavorful, and satisfying, the sort of thing that’s guaranteed to keep me full till lunch. I think you’ll love this recipe if you’re vegan – it’s quick and easy, it’s high in protein, and it’s a great savory option given how many vegan breakfast recipes are sweet. But even if you’re not vegan, I hope you’ll give it a try. Thanks to spices, nutritional yeast, and a dash of Dijon mustard, this tofu scr