Breakfast was never my favorite meal. As a non-egg eating vegetarian the options always seemed heavy on carbs and starch – pancakes, waffles, potatoes, breads… It never made me feel great and I now know it’s really not how you should start your day. Protein is essential to a healthy vegetarian diet, especially in the morning.
Then I discovered tofu scramble. Dare I say, it’s kindof changed my life. It fills me up and gives me energy. AND it’s so delicious that my carnivorous family and friends now make it a frequent addition to their breakfast routine.
The recipe below is my old standby, but I believe that cooking should be flexible so use whatever ingredients you have available. I’ve used spinach, chick peas, capers, broccoli… The turmeric gives the tofu a beautiful yellow hue and earthy flavor, but any spice or herb will do. Be inventive and use local ingredients whenever possible.
INGREDIENTS (serves 1-2)
1 T extra virgin olive oil
1/2 block tofu (firm, packed in water; I like Nasoya and Whole Foods 365)
1/4 onion, finely sliced
1/4 green pepper, cubed
dash salt and pepper, to taste
1 t turmeric
Wrap the tofu in a paper towel to remove excess water. Squeeze a little and set aside until the paper towel is damp and has absorbed most of the water.
Heat oil in a nonstick pan.
Using your fingers, roughly mash the tofu and drop into the pan.
Let the tofu sauté for a few minutes while you chop the veggies. I like the onion finely sliced and the green pepper diced, but do what you prefer.
Toss/stir the tofu and then add the onions, salt and pepper.
Toss/stir every few minutes. Once the tofu is browned, add the green pepper. I save this for the end because I like the green pepper a bit crunchy.
Toss/stir for a minute or two more and then sprinkle 1 t turmeric (or more to taste). Stir until turmeric is evenly mixed. Remove from heat and let sit a few minutes for the flavors to absorb.
Serve and enjoy!