In my latest What I Eat in a Day #6 we started our day with a Tomato Herb Tofu Scramble. Herbs like oregano and parsley combined with paprika, garlic, tomato, zucchini and tofu create a flavor packed breakfast loaded with so much healthy food. We had this again but with onions, mushrooms, black beans and served it with a rice and quinoa mixture, delicious! Use what you have and what you desire. Enjoy!
Ingredients:
Peaceful Preparation:
- 1 Block Firm Tofu – Drained & Pressed for 20 Minutes
- 1 Sm-M Zucchini – Diced
- 1 Serrano Pepper – Diced
- 2 Large Cloves of Garlic – Peeled and Diced Fine
- Drizzle of Avocado Oil (or preferred. Use water/vegetable broth for oil-free)
- Small Handful Fresh Herbs – Chopped Roughly (I used Parsley)
- Salt & Pepper to taste
- Opt: Sprinkle of Red Pepper Flakes
- ¼ tsp Turmeric Powder
- Generous Sprinkling of Paprika
- 1 tsp Oregano
- 1/3 Cup + 1 Tbsp Tomato Paste (Less is okay!)
- Opt: Drizzle of Sriracha
Peaceful Preparation:
- In a large non-stick skillet, heat the oil (water or broth) over medium-high heat. Once warm add the zucchini and pepper, heat for 3-5 minutes until tender. Add the garlic, mix together. Take the drained and pressed tofu and crumble it into the pan. Mix together. Allow to cook while adding the seasoning.
- Add black pepper and salt to taste, a sprinkle of red pepper flakes if desired. ¼ tsp Turmeric powder, a generous topping of paprika, and a tsp of dried oregano.
- Add some tomato paste, I used what I had left which was 1/3 cup plus 1 tbsp., you could use less. Mix well. Spread out, allow to cook for 7-8 minutes. Flip, cook for another 7 minutes or until desired consistency. Serve with desired side and a sprinkle of fresh herbs on top, I used parsley. Opt to drizzle a little sriracha on top as well.
