This is not one of my new recipe blogs, this is bonus for all of you...Janet and Elizabeth (HA!), who actually read the blog! I thought I'd just share with you one of my breakfast favorites...Tofu Scramble. The one I'm going to share with you today I call Tofu Rancheros, because it has a little bit of a Mexican flair to it (meaning; it's really good with tortillas, Pico de Gallo and avocado slices). I prefer to make mine with extra firm tofu because I like the texture of it better than the softer versions. I also like to buy organic tofu because then I know they did not use GMO-soybeans. (Want more info on GMO's??? Go here... http://www.saynotogmos.org/)
Next step is to get your frying pan out and saute some onions and bell pepper. I tend to use cooking spray instead of oil to cook with...that's just my preference though, feel free to use some good oil and saute your veggies.
When your onions and bell pepper are cooked till tender and the onions have released their juices, add crumbled tofu. Season with salt, pepper, chili powder, garlic powder and Turmeric. If you don't know anything about Turmeric check out this website... http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html. It's one of those spices that have natural healing qualities, it's almost flavorless and makes everything a bright yellow color (it makes my tofu almost look like eggs!)
After you add the spices, stir everything up so that it gets all mixed together. Then add a couple spoonfuls of Pico de Gallo (without the liquid if possible, otherwise your scramble will be too wet). Cook for an additional 8-10 minutes to allow flavors to blend.
Serve with additional Pico de Gallo, warmed whole grain tortillas, and avocado slices (I didn't have an avocado at home when I made this, it was still good...but it would have been better with the avocado!)
This is just one of the millions of Tofu Scramble recipes out there, I have about 4 different ones that I make on a regular basis. Think of what kinds of things you like in an omelet, those are the items you could also put in a scramble. This is also the best way to try tofu out for the first time. It takes on all the flavors of what you are cooking it with and using extra firm makes the texture egg-like.
I'll be posting my new recipe later on this week, I'm making Spicy Black Bean Chili with Butternut Squash...I can hardly wait!