Updated: Feb 11
A savory morning option.
Can be made with eggs or paneer cheese for the non-vegan option. I serve it up with a side of avocado (because I sautee everything in broth to keep it oil free, the avocado is a healthy fat but also adds a pleasant creamy texture to contrast the bite of the vegetables and crumble of the tofu). Great in a corn tortilla, toast, or Indian bread like roti.
About the veggies, play around with what you have. I specifically like the bell pepper for bite, and if I have the chance to add kale or spinach to something, I will.
1/4 C broth, or 1 tsp cooking oil
1/2 yellow onion diced
1-2 cloves garlic (optional)
1/2 a green bell pepper diced
handful of quartered cherry tomatoes or 1 medium tomato
1-2 C spinach, kale or other leafy greens
14 oz firm or extra firm tofu crumbled
1/2 - 1 C cilantro leaves
1 tsp turmeric
1/4 C nutritional yeast
1/4-1/4 tsp black pepper
1/2 tsp salt
1/2 tsp coriander powder
sautee onion in oil or broth until slightly translucent
add garlic and cook until fragrant (maybe another minute)
add spices, tomato and bell pepper until tomatoes are soft or blistered
add in tofu and cilantro, mix until well coated with the spices
keep stirring to keep the tofu crumbly, and fold in the greens if you are adding them (note: if you are using a more mature green, you will need to sautee separately ahead of time, or add it before the tofu).