Spinach & SunDried Tomato Scramble
This tofu scramble is quick and easy breakfast recipe that starts your day with lots of healthy vegetables. The stand out flavor in this dish is the sun dried tomatoes. To accentuate that you can replace some of the olive oil with the some of the oil in which they marinate when you cook the tofu. If you’re not a fan of tofu you could use eggs instead and it is great as a vegan dish if you hold the cheese!
one package tofu
1 ½ cup julienned spinach leaves
1 medium yellow onion, diced
1 ½ cup chopped zucchini?
½ cup sun dried tomatoes, julliened?
3 cloves of garlic, minced?
3 tablespoons olive oil
OPTIONAL: 1 cup shredded Parmesan (no casein or rennet!)
Heat olive oil in a skillet over high heat and crumble the tofu into the pan. Really squish the block of tofu in your fist so that it crumbles into small bits. Add the diced onion and garlic. Saute until it just starts to brown. Add the sun dried tomatoes and the zucchini. Season with salt and pepper. Saute until zucchini starts to soften. Add the julienne spinach and cheese. Fold gently until spinach wilts and cheese begins to melt. Note that I prefer this dish without cheese, but most of my friends like the added creaminess the Parmesan provides. Serve hot with toasted Ezekiel Bread.
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