What do you get when you take some left over oven-roasted vegetables, a container of silken tofu, and some fresh grape tomatoes? That’s right … a tasty, easy tofu scramble that makes you a simple nutritious breakfast that’s filled with tons of flavor.
Served with a wonderful piece of Dave’s Killer Organic Powerseed Bread, fresh slices of avocado, and a nice bowl of fresh fruit’ you can’t beat this terrific weekend (or any day of the week!) breakfast. It’s as pretty as it is tasty to serve for yourself or friends you have over for brunch!
Serves 4 Prep time: 5 minutes Cook Time: 12 – 15 min
- 2 cups of pre-roasted vegetable leftovers which should include a mixture of: sweet onions, red and yellow sweet peppers, red potatoes, mushrooms (portobello, crimini, or button), zucchini, yellow squash, broccoli roasted with olive oil, garlic and Mrs. Dash – Southwest Chipotle seasoning blend
- 1 teaspoon olive or canola oil
- Turmeric to taste (and for coloring– it’s what gives your tofu that warm yellow “scrambled egg” color
- 1 (12.3 -ounce) package Mori-Nu Lite-firm Silken Tofu
- 1 cup halved grape tomatoes
Heat oil in a large skillet over medium-high heat. Add pre-cooked vegetables and stir as they warm, about 4 to 5 minutes. Add the tomatoes at the very end of the 5 minutes.
Stir in turmeric, then crumble in tofu. Reduce heat to medium and cook, covered, for about 8 to 10 minutes, stirring occasionally. Season with Mrs. Dash – Southwest Chipotle seasoning blend. Serve and enjoy!
Notes about tofu: I use silken tofu for a thick and creamy texture. Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and crumbles very easily so it’s great for a “scrambled egg” texture. It is not recommended and you will not need to press silken tofu to remove any of the liquid with which it is packed; only regular or firm tofu needs to be pressed.