Serves 4.
This colorful recipe never fails to be a pleasant surprise for our guests here at the Inn. Tofu for breakfast is not considered a traditional staple ingredient that we expect to start our day, but rarely do we have leftovers on mornings we add this to the buffet. Tofu scramble can be enjoyed as a side to eggs, potatoes, tomatoes, bacon and/or sausage, or as the stuffing for a healthy and light breakfast burrito. Also pictured is Lori’s Homemade Salsa using some of our fresh tomatoes from the hay bale garden!
Ingredients:
1 pound extra firm Tofu, pressed of excess moisture
1/8 tsp. turmeric
1 tsp. onion powder
½ tsp. salt
½ cup sliced asparagus spears
½ cup diced tomatoes
½ cup diced zucchini
½ cup sliced shitake mushrooms
2 diced green onions
2 tbsp. olive oil
Instructions:
1. In a large mixing bowl, crumble pressed tofu into small bite-sized pieces. Add turmeric, salt, and onion powder, mix to combine.
2. Prepare all other veggies and add to tofu. Gently mix to combine.
3. Heat olive oil in a large sauce pan over medium heat. When hot add tofu veggie mixture. Cook on medium heat for 10 minutes or until all veggies are cooked through and tender. Serve warm.
