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Recipe By: Jessica K. Black, N.D.
Make this for: Breakfast
This Recipe Makes: 6 Serving(s)
Tofu is a good alternative to eggs for breakfast.
What you'll need
1 lbfirm tofu
2 tbsp.spelt flour (or any type of non wheat flour)
1 tbsp.olive oil, for suateing
4 1/2 cupchopped mixed vegetables (for example, zucchini, yellow squash, carrots, onions, and garlic)
1 tsp.onion powder
2 tsp.garlic powder
1/2 tsp.sea salt
1 tsp.curry powder
1 dashblack pepper to taste
1 dashcayenne if tolerated
1/2 cupfiltered water
Step 1 Drain tofu of extra moisture and cut into slabs.
Step 2 Mix spices and flour together in a small bowl.
Step 3 If using garlic and onions, saute them together in a large skillet over medium heat until they are soft. Add other vegetables, and continue sauteing until they are partially cooked.
Step 4 Add tofu by crumbling it into pieces to resemble scrambled eggs. Add spice/flour mixture and water.
Step 5 Saute a little longer until vegetables are cooked to your liking. (make sure to cook flour long enough to eliminate the taste of raw starch-about 2 minutes). Serve immediately.
Step 6 SUBSTITUTIONS: Use any vegetables you want; this is a good way to clean out your crisper drawer of small amounts of leftover raw veggies. For a time-saving measure, quadruple the seasoning and flour mixture, and store the extra in a small jar for the next few times you make the recipe.