This recipe is rich in protein and makes for a satisfying breakfast, even without the eggs. This scramble can be made into breakfast burritos with whole grain wraps. Be sure to use organic or Non-GMO Project Verified tofu so you can be sure it is not made with GMO soy.
Ingredients:
1 14oz. package of organic firm tofu, rinsed and patted dry
1 medium potato, peeled and cut into inch cubes
2 tbsp Maison Orphée organic olive oil
1 onion, chopped
1 red bell pepper, chopped
3 ounces mushrooms, sliced (about 2/3 cup)
1/3 cup organic salsa, chunky preferred
3 tbsp nutritional yeast flakes
1 tsp freshly ground pepper
Read more about breakfast foods hiding GMOs
Directions:
Put the potato cubes into a pot of boiling water and boil for 2 minutes. Drain the potatoes and return to the dry pot. Drizzle with 1 tablespoon of the olive oil and stir to coat. Spread the potatoes on the baking sheet in a single layer and place under the broiler for 5 minutes or until golden brown. Remove from the heat and set aside.
Put the remaining tablespoon of olive oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring until softened. Add the red bell pepper and mushrooms and cook, stirring for 5 minutes. Crumble tofu in to the pan and cook, stirring for 2 minutes. Stir in the salsa, nutritional yeast flakes, pepper and reserved potatoes. Cook until heated through and serve immediately while hot.
Image: Christopher Cotrell
