Delicious Tofu Scramble (Breakfast)

 


This is a vegan version of an omelet. It is probably one of my favorite breakfasts- so yummy and healthy. It has a rich flavor from oregano, thyme, red pepper flakes and capers. It is served with sourdough bread.

The original recipe is from the Fiber Fueled cookbook.

Ingredients (for 1 Serving):

1 tablespoon vegetable broth or water
1 tablespoon olive oil
1 scallion (you can also use onion), thinly sliced
5-6 cherry tomatoes 
¼ teaspoon crushed red pepper flakes, plus more to taste (optional)
½ teaspoon dried thyme
½ teaspoon dried oregano
1/2 pack extra-firm tofu (6oz), drained
1 tablespoon capers, drained
5-6 kalamata olives
Seasoning (to taste): Ground turmeric, Salt, Freshly ground black pepper
Fresh parsley or cilantro for serving

Instructions:

1. In a large skillet over medium heat, combine the vegetable broth and olive oil. Add the scallion, tomato, red pepper flakes, thyme, and oregano. Sauté for about 5 minutes, until the vegetables are softened. 

2. Use a spatula to move the veggies to one side of the pan, then add the tofu to the pan, gently breaking it up so that it resembles eggs. Add the turmeric and a pinch of salt, then cook for 2 to 3 minutes, stirring often, until the tofu is warmed through. 

3. Add the capers, olives, and seasoning. Toss together.

4. Serve with toasted sourdough. Top with fresh parsley. 

Comments

Post a Comment

Popular posts from this blog

Crepes (my mom's recipe)

Image
This is probably one of the very first recipes I learned as a young adult. The crepes turn out very delicious each time I make them. I hope you enjoy them as well! Ingredients  (for 2-3 Servings) : 1 cup milk 1 cup water 1 egg 2 cups all-purpose flour a dash of salt and a dash of baking soda 1 tbsp coconut oil or grapeseed oil (or another oil you have at home) Instructions: 1. In a small bowl mix the water, milk, and egg. 2. In a separate bowl mix the flour with salt and soda 3. Mix the dry and wet ingredients together, and add the coconut oil. 4. Heat a skillet over medium-high heat with 1/2 tsp of butter. 5. Pour a ladle of the pancake mixture into the hot skillet and cook the crepes unit golden. 6. Continue with the remaining crepes. You don't have to add more butter to the pan, but if the mixture sticks to the pan, add more oil. Enjoy them on your own with maple syrup or add toppings of your choice.
Read more

"Cheesecake" muffins

Image
  Who can believe a vegan dessert can taste so good? Give it a try, and let me know of your experience. It is easy to make (no baking required) and you won't feel guilty when you eat a couple of these :) It is vegan and gluten free. The recipe is from the Fiber diet cookbook. Ingredients 13 pitted dates 1 cup almonds  1 tbsp cocoa powder Pinch salt 1 cup raw cashews, soaked in warm water for at least 20 min, then drained 1 cup chopped strawberries ½ cup full fat canned coconut milk 1/3 cup maple syrup Juice of 1 large lemon Instructions: 1. Prepare the crust: Add the dates in a food processor and process until a thick paste forms. Remove from the processor. Add the almonds, cacao powder, and salt to the processor and process until the nuts are broken down into a fine crumb. Add the dates and process until combined. Prepare a muffin tin with muffin cups. Place 2 tbsp of the crust in the bottom of each muffin cup. 2. Prepare the strawberry filling: Add the cashews, strawberries, coc
Read more

Sun-Dried Tomato Basil Penne Pasta

Image
  I am usually not a pasta person, but we recently had lunch at Oahu Country Club and they had a lunch special- penne pasta. It was so delicious, so I tried to recreate it. It turned out very delicious, so I would like to share it with you. Give it a try, and let me know how you like it! Ingredients  (for 3 Servings) : 3 chicken thighs 1/2 diced onion 2 garlic cloves, minced 1 small jar of basil pesto 1 small jar of sun-dried tomato 4 oz goat cheese 1/2 bag penne pasta Black pepper, salt to taste Instructions: 1. Cook the pasta according to the cooking instructions. Set aside. 2. Rub the chicken thighs with salt and black pepper and grill until fully cooked (temperature should be 165F). Set aside and cut into pieces.  3. In a skillet, over medium heat, saute the onion for approximately 2 minutes, then add the garlic and saute for an additional 1 minute. 3. Add the chicken to the skillet, the pesto, the tomatoes, and the cooked pasta. Combine everything together and cook until heated th
Read more