Breakfast is one of the most important meals of the day & with my 8 am classes: I need food in my system before being able to sit through a lecture of Pharmacology! Being vegetarian, protein is something that we lack tremendously in our diets & how about tofu for being packed with the stuff!! I had bought some tofu & veggies and thought why not make a breakfast staple out of it. It’s supposed to resemble eggs, but I frankly don’t care for it to resemble anything but yummy food! Anyways, on to the recipe!
Here’s what you’ll need:
1/4 – 1/2 pack of 10 oz. mushrooms
1/2 of a large red bell pepper
1 package of firm tofu
1/4 tsp salt (maybe even less)
sprinkle of turmeric (for color)
One of the easiest things you will probably every make! Start by chopping the veggies, I used mushrooms and red bell pepper; however you can use whatever you have on hand! Broccoli would go great with this as well! Last minute I even decided to throw some spinach into the mix :) And of course you can increase or decrease the amount of veggies too depending on your taste!
There’s a red bell pepper under there too I promise! Want to know how to make perfectly square cut (diced) bell pepper? Well here’s how to do it: cut the end and bottom off (save it for stock or something – a post shortly coming :]) then cut into long strips like below & then chop away :)
Back to the recipe…
So now that you have some chopped veggies, you can move on to the actual cooking process. Put about a tablespoon of oil in the pan and let it heat up. Then add in the red peppers and add in a pinch of salt; stir; cook until semi-soft (or completely soft if you like it that way.) You could even skip the oil and just add salt to the peppers – which will release the water from the pepper and you’ll have enough moisture to prevent sticking.
That’s what I did with the mushrooms. No oil. Just some chunky mushrooms and some salt. Plain and simple :) I cooked the mushrooms until they started releasing water, but just a bit of water that when I pulled the pan off the heat, the water would evaporate. This ensures the mushrooms still retain some of their meaty texture – making this breakfast very fulfilling.
Now for the tofu! You could easily put in the pepper, wait a bit, then mushrooms then the tofu and cook it all together, but I honestly didn’t think of that when I was making this. (It was a long build up of studying and just needed to cook kind of a day.)
Since my pan was small, I did my tofu in two batches. All you do is squeeze the tofu into pieces right into the pan. Told you it was simple! Add a pinch of salt and a tiny pinch of tumeric (it’s just there for the color, you could totally skip this if you don’t have any at home too!)
Keep the tofu on high heat and keep it moving to ensure thorough cooking and so that it doesn’t burn and stick to the bottom of the pan (considering I didn’t use any oil, this was a concern.) I kept it moving for about 5-7 minutes then added in the veggies and let it the flavors mingle for about a minute or two. If you don’t like the soft texture of the tofu, you can let it cook further to get a drier tofu flavor (if you want that texture – I would add some oil too) Then serve with some hot sauce & ketchup and maybe some toast for a healthy delicious breakfast! Oh! I also cooked some spinach in some boiling water & salt for a few minutes; chopped it up and threw it on top to get me some iron too :)
PS You could eat this alone or with toast or ketchup (like the picture in the beginning of the post) or make a wrap with it – the options are ENDLESS!