Cancer-Fighting Breakfast Scramble
Extra-firm tofu, when crumbled, has a scrambled-egg texture, and readily takes on the flavors of spices and sauces. Enjoy the egg-like flavor, without the heaviness. You can modify this recipe to include spinach and potatoes, tomato and basil, or curry, peas and cilantro.
8 oz extra-firm tofu, crumbled
1 Yukon Gold potato, diced
¼ teaspoon salt
2 teaspoons ground turmeric
Crumble the tofu in a mixing bowl with a whisk or by hand. Steam the potato for about 5 minutes.
While it is steaming, heat a sauté pan up to medium heat. Add the tofu and salt, gently and slowly stirring it while it is in the pan, and cook it for about 3 to 4 minutes. Stir the turmeric and potato into the scramble, cooking for 1 more minute.
13 g protein
17 g carbohydrate
2 g sugar
7 g total fat (34% calories from fat)
2 g fiber
315 mg sodium
Breakfast Scramble Variations
To make these variations, start with the original instructions and modify and substitute accordingly.
Potato and Spinach Scramble
1 extra potato
2 cups spinach
Black pepper to taste
Cook an extra diced potato. Add the spinach to the scramble as it is cooking, and cook until the spinach reduces. Garnish with freshly ground black pepper.
Basil Tomato Scramble
1 large chopped tomato
8-10 sliced basil leaves
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
Cook the scramble with the chopped tomato until the tomato has softened. Remove from the heat and garnish with fresh basil, freshly ground black pepper, and crushed red pepper.
Yellow Curry Scramble
1½ teaspoons yellow curry powder (instead of the turmeric)
½ cup green peas
3 tablespoons chopped fresh cilantro
Cook the scramble, and add the curry powder and peas about 1 minute before the scramble is done. Garnish with chopped cilantro.
at 12:36 AM