Tuesday, June 1, 2010

Recipe: Tofu Scramble

Tofu Scramble
8oz tofu
1 cup spinach
1 cup mushrooms
1/2 roma tomato
1/4 cup shredded vegan cheese (if desired)

  1. Heat a non-stick skillet on medium high heat.
  2. Cut 8oz tofu in half, squeezing out liquid with hands, then crumble into the pan and add spinach and mushrooms. Cook about 5 - 7 minutes or until mushrooms are almost tender.
  3. Toss in tomato for the last few minutes until mushrooms and tomato are soft.
  4. Add in shredded cheese and allow to melt.
  5. Salt ant pepper to taste.
This is another simple, but versatile breakfast.  It's chock full of protein and vegetables, with little to no fat.  You can heat some vegetable broth in the skillet to give the onions and tofu some extra flavor, or add some soy sauce instead with the tofu to add saltiness.  You want the tofu to get just slightly brown on the outside, though some prefer to cook the tofu longer and get a good golden covering on them.  I usually burn it if I leave it on this long, especially when you don't use oil.

Plus, you can mix this up many different ways.  Add some soyrizo or field grain sausage instead of the veggies to give you a hyper-protein, savory vegan breakfast.  Or you can add potatoes, then top with salsa and throw it in a tortillia to give you a carb and protein loaded burrito to give you some extra energy.  The possibilities are limitless.

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