About

Recipe By: Jessica K. Black, N.D.

Make this for: Breakfast

This Recipe Makes: 6 Serving(s)

Summary

Tofu is a good alternative to eggs for breakfast.

What you'll need

• 1 lb firm tofu
• 2 tbsp. spelt flour (or any type of non wheat flour)
• 1 tbsp. olive oil, for suateing
• 4 1/2 cup chopped mixed vegetables (for example, zucchini, yellow squash, carrots, onions, and garlic)
• 1 tsp. onion powder
• 1 tsp. paprika
• 2 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. tumeric
• 1 tsp. curry powder
• 1 dash black pepper to taste
• 1 dash cayenne if tolerated
• 1/2 cup filtered water

Instructions

• 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.

Diabetic Exchanges

• Non-Starchy Vegetables: 2 1/2
• Fat: 1
• Meat/Meat Substitutes: Lean: 1 1/2