On the weekends when I have more time, I like to make a tofu scramble for breakfast. There is something very satisfying about eating vegetables for breakfast. They say if you eat a healthy breakfast, it will set you up for healthy eating all day. This is a perfect time of year to use veggies from your garden to add to your breakfast scramble. Tofu is low-fat and a good source of calcium, protein, and iron. It is also known to lower LDL cholesterol. Tofu may impact you if you have a soy allergy or a thyroid dysfunction (so avoid) otherwise, I believe the health benefits from tofu out weigh any negative connotations. I eat soy (tofu, miso, tempeh, soy milk) as part of a well-rounded diet of whole foods. As you can see from this blog, I also eat beans, quinoa, nuts, legumes etc. for additional protein (not just soy).
I can make extra firm tofu taste like scrambled eggs or chicken nuggets. I am THAT good.
4 oz. of organic, extra firm tofu
1 T reduced-sodium soy sauce
2 T green taco sauce
1/4 cup diced red bell peppers
1/4 cup diced summer squash, what ever veggies you love
Generous handful organic spinach leaves
salt and pepper to taste
Take a paper towel and gently squeeze out the liquid from the tofu. Then crumble it up in a bowl and set aside. Spray a saute pan with oil and cook spinach and veggies for 5 -7 minutes. Season with salt and pepper. Add in tofu , soy sauce, taco sauce and warm through. Done. Serve with additional hot sauce or salsa and sweet cornbread for a very satisfying, filling breakfast.