I’ve mentioned before how I’m not a breakfast person, I’m more the grab a(n iced skim caramel) latte and go kind of person. However sometimes breakfast is needed, such as when you are trying to cram a million things in to one day and need the energy to get thru as much time as possible before stopping to eat. On days like that I go for things that are full of protein and low in carbs, and for an added bonus items that are low in cholesterol. It wasn’t too long ago that I turned my nose up when seeing tofu scrambles listed in the brunch section of menus, and it took til this past April for me to try my first tofu scramble. In fact, I didn’t even order it but rather tried a bite from my best friend’s plate. I was immediatly impressed by how egg-like the texture was and how I could easily have been told that it was egg and not thought anything of it. This past weekend I decided to give it a try, figuring that if it turned out horrible I had oatmeal as a backup. I knew I was successful when Joe asked how I managed to make an egg dish when we were out of eggs. Victory!
14 oz extra firm double, well pressed
1 tbsp EVOO
1/2 tbsp dry thyme
1 tsp crushed cumin
2 medium tomatoes, diced
5 basil leaves
- Heat the EVOO in a large skillet over medium heat. Add the spices and stir well before adding the tofu. Cook for 10 minutes, stirring occasionally to prevent burning but allowing the tofu to brown.
- Add the tomatoes and basil leaves, stir then cook for an additional 5-10minutes. The tofu should be golden brown on all sides.
Nothing like a nice, simple, and filling breakfast to get you going in the morning! I ate mine as written while Joe added a fair amount of Old Bay to his but either way is perfectly acceptable. Siracha sauce would also go well with this scramble for those looking to add a kick to their meal.