If you're from my home town of Portland, Oregon or any other "veg-friendly" city, the following is such old news that you can just close this post right now... move on to something else. Thanks for stopping by. Enjoy your day!
For the rest of you - Welcome to my current breakfast scramble addiction! I'm on a five day bender and there's no relief on the horizon. I'll post a picture as soon as I'm able to grab the camera before devouring.
1 pkg Soft Tofu (Organic) - don't be scared
1/2 pkg Frozen Spinach - defrosted and squeezed
4 Morningstar Farms breakfast links
1 Large Tomato - Diced
2 Shakes of Nature's Seasoning (low sodium- no MSG)
I should start by saying that the listed ingredients fill my skillet and my husband and I have been killing the whole skillet every morning. As we approach the Great Train Race, all of the early mornings, long runs, hard runs and anxiety = epic appetite. So, adjust your servings accordingly (i.e cut the recipe in half?) but don't save any leftovers with this one - best hot, fresh and right into the belly!
Soft tofu is replacing eggs (very convincingly, I might add) in this recipe. Don't fear the soft tofu - it really is indistinguishable from eggs and contains plenty of protein and no cholesterol. You can also use medium/firm tofu to get a harder egg consistency. Yum.
Carefully rinse off the tofu once you extract it from the package. It will probably start to fall apart but that's OK - you're going to crumble it into the pan anyway! Then wrap it in a paper towel and dish towel while you prep the other ingredients.
Heat up your non-stick skillet and spray with a bit of spray canola oil. Place the breakfast links into the pan and begin to break into pieces with the spatula. Next, add the spinach and heat through. Obviously, fresh spinach would be perfect in this recipe but it's a rarity here so I've come to rely on frozen spinach for my own sanity.
Next up - crumble the tofu into the pan and season with Nature's Seasoning. The tofu and spinach will take a few minutes to cook off their inherent water content but soon enough, it will all start to look and smell like a regular old breakfast scramble.
Diced tomatoes go in last, just for the final moments.
Wrap it in a tortilla
Substitute broccoli florets for the spinach
Add pepper sauce or any spice you like
Fresh herbs are a fab addition - parsley, cilantro, etc.
Serve alongside toasted Ezekiel bread
Devour the skillet while standing at the stove in your disgusting running clothes.
It's all good.
By replacing all of the animal components of a traditional scramble, you've done wonders for your health. Check it out...
This recipe using 6 eggs, 4 Jimmy Dean Breakfast Links, Bird's Eye Frozen Spinach and one fresh tomato:
Fat: 54 g
Cholesterol: 1329 mg
Sodium: 1259 mg
Protein: 55.3 g
Fat: 17.3 g
Cholesterol: 0 mg
Sodium: 884 mg
Protein: 44 g