Scrambled Tofu – Breakfast of Champions
June 26, 2011
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I love to cook, but my love for cooking didn’t quite develop (or flourish) until I made the decision to become a vegetarian. However, ever since that day, I’ve had an interest in learning how to look with tofu. I’ve had it before, for breakfast, lunch, and even dinner, but I thought it would serve well as a breakfast item. Tofu is PACKED full of protein, contains little fat, cholesterol, carbs, or sugar, and is literally a product of a superfood – the soy bean.
My experience in cooking has been to just dive in. I usually read through a few recipes online or in a book and then develop something on my own. This time around, I purchased two packages of medium-firm tofu. I diced green bell pepper, yellow onion, and celery and cooked these in a bit of olive oil with some salt. I drained the tofu* and added it to the veggies once they were cooked. The final product was scrambled tofu and was enough for breakfast for 3-4 days.
The wonderful thing about making this is you don’t have to stick to the same recipe each time. You can add whatever vegetables you want or none at all 
I normally eat breakfast around 6:30 or 7:00 am and I am normally ready for lunch by 11:00 am. I found that when I had this meal for breakfast I wasn’t hungry for lunch until noon.
*When draining the tofu, you want to make sure you get all of the water out. I set both chunks in between two dish towels and placed two cartons of milk on top to aid in squeezing out the water.
My best friend (who is an amazing professional cook) suggested not to keep the tofu for longer than 5 days in the fridge. I’ve found that 4 full days is the max time.
Overall – I love having this for breakfast. I’ve found that it is a great alternative to scrambled eggs, it’s quick and easy to make, and it tastes delicious. I probably won’t eat this every morning for the rest of my life (how boring would that be?), but I’d still recommend it to someone who has considered making it.
