Enter: this umami-packed breakfast from Asian Green, a new cookbook by chef and food writer Ching-He Huang. The book offers modern vegan versions of recipes that aren’t traditionally so, with influence from across Asia. “I love a tofu scramble,” she writes. “This one is so quick and easy but full of flavor. It makes a perfect hot breakfast all year round.” While you could enjoy it on its own, Ching says she loves enjoying it alongside sliced avocado for extra nutrition and healthy fats.