Country Breakfast: Tofu and Veggie Scramble With Home Fries
Ingredients
Tofu and Veggie Scramble
serves 2
12 ounces box Mori-Nu tofu
1 tablespoon olive oil
1 cup asparagus, chopped
1/2 cup onions, chopped
1 garlic clove, minced
1 1/2 teaspoons Italian seasonings
1 1/2 teaspoons tumeric
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed black pepper
2 tablespoons water
Home Fries
serves 2
3 inches red potatoes, diced ½ thick
2 teaspoons crushed black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil
Preparation
1
Tofu and veggie scramble
2
3
Using a non-stick skillet, heat olive oil on medium heat. Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.
4
After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!
5
Home Fries
6
Prepare potatoes before starting on tofu scramble.
7
Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.
Tools
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About
I am glad to feature my recipe because I know that breakfast is one of the most important meals that fuels and determines how I will be feeling the rest of the day. Yes, food affects moods, at least the wrong food choices. Tofu is so versatile as I learned through Isa Chandra's book with brunch and breakfast ideas. It is exciting to know that there are so many options, so I decided to make my own version of a tofu scramble with veggies with a side of home fries. Sometimes I alternate this meal with 2 pieces of Ezekiel toast. Both of these breakfast options equal to a close 400 calories for the whole meal.
Yield:
2
Added:
Friday, April 30, 2010 - 5:58am
