A great source of P.B.P. (a.k.a. plant-based protein).
I start with a “body vegetable”—something a bit hearty, that adds some substance and textural contrast, which feels breakfast-y to me, but diced winter squash works well, too. In my widest skillet, I fry the chopped veg in a splash of olive oil, stirring every now and then, until it takes on a good amount of searing and blistering.
; I like tofu on its own terms, no need to trick me into thinking that I’m eating eggs. Instead, I push the skillet into more of a sweet-spicy yet familiarly breakfast-y direction by making a quick little maple-sriracha glaze. This really complements the sweet potato or squash. I clear a space in the middle of the pan, then pour in about a tablespoon of maple syrup, along with a good squeeze of sriracha, and about 2 teaspoons water to thin it out.
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