Due to recent advances in brunch frequency technology, this summer's been a veritable brunchfest. For the triple-T brunch, we made a Southwest Scrapple. Yes. Scrapple. Not "scramble". I decided this was a scrapple because it features not only tofu, but tempeh as well. But also because it felt like a scrapple. I didn't even really know what scrapple is.

Well, it turns out scrapple is like a breakfast meatloaf made of congealed pig scraps and various flours. Sounds like just the kind of thing worth emulating. I'd sooner eat my words than crapple, so "scramble" it is.

Eat the Scrapple

Southwest Scramble

  • 1 onion, peeled and diced
  • 1 green bell pepper, seeded and diced
  • 1 small can of diced mild green chilis
  • 1 cup cooked or 1/2 can pinto beans, drained and rinsed
  • 1 lb tofu, drained
  • 1 package tempeh, cut irregularly
  • 1 tsp turmeric
  • 1 tbsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 4 tbsp nu yeast
  • salt and pepper to taste

Like most scrambles and probably most crapples, this is pretty simple. In a large-ish pot, sautee the onion, green bell pepper, and chilis in oil, over medium heat. When the onions and bell pepper begin to soften, add in the tempeh and cook for 5 - 10 minutes, until the tempeh starts to brown a little bit. Crumble in the tofu, mashing up the remaining large bits with a spatula. Do it with gusto. But without alacrity. Once everything is mixed well, add the spices and nu yeast, in order. Finish off with some fresh ground salt and pepper.

Garnish with sliced avocado and salsa.

It will look like this in a pot, if you make this correctly and your pot looks exactly like ours: