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. 

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