Created by Rosie Daley
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
- 16 ounce block firm tofu
- 3 cloves garlic , peeled and sliced thin (about 1 1/2 tablespoons)
- 3 tablespoons diced red bell pepper
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup sliced green onions or scallions or chives or 1/2 cup minced onion
- 2 teaspoons soy sauce
- Fresh salsa
- Corn 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