Protein-Rich Breakfasts for People Who Hate Eggs

Vegan and vegetarian cooking instructor Colleen Patrick-Goudreau knows that preparing tofu can be tricky—especially with the dizzying range of textures and styles available at supermarkets—but she promises that if you start with the right kind, you'll get delicious results. The secret to making a perfectly fluffy, non-watery scramble, Patrick-Goudreau says, is using extra-firm tofu (and squeezing out some of the water before you begin cooking). It's perfect in a tortilla with salsa, or topped with fresh herbs.

Get the recipe: Tofu Scramble