Don't worry, egg eaters, you aren't deprived of any flavor here! Have some variety in your breakfasts, alternating between eggs and tofu. This dish is light, well seasoned, and, like eggs, full of protein for get-up-and-go energy. Turmeric is what lends the color and mild flavor to this dish.
Servings: Serves 6
Ingredients 16 ounce block firm tofu3 cloves garlic , peeled and sliced thin (about 1 1/2 tablespoons)3 tablespoons diced red bell pepper2 tablespoons olive oil1/2 teaspoon turmeric1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3/4 cup sliced green onions or scallions or chives or 1/2 cup minced onion2 teaspoons soy sauceFresh salsaCorn tortillas
Drain the tofu and crumble it, using clean hands. Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives or onions) and soy sauce. Cook the tofu for 3 more minutes, stirring occasionally. Serve with salsa and warm corn tortillas.
98.3 calories, 7.5 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 3.5 grams carbohydrate, 1.3 grams fiber