Scrambled Breakfast
Tofu is a great source of vegetarian protein, although it is a little low on one of the main amino acids which can be corrected by adding seeds to a recipe. It is a relatively low fat food which contains just under 20% calcium.
Fans of tofu favour it for its phytoestrogen content, which is believed by some to be beneficial to hormonal balance. However there are also arguments against this view.
Tofu is a great breakfast option as the protein content helps to balance blood sugar; making it a great option for breakfast.
ALLERGY AWARENESS: Tofu is made from soya beans.
Prep time: Couple of minutes to mash the tofu and chop up some tomatoes.
Cook time: About 6 -7 minutes. Ingredients
Serves 2 generously!
- 3 – 4 Largish tomato, chopped
- 1 Red pepper, chopped
- 1 Tablespoon of Tamari, a little less if using Soy Sauce
- 200 gms Organic Firm Tofu,
- ¼Teaspoon of Bouillon powder
- A little oil for the pan; Cold pressed Rapeseed, Coconut butter or Olive oil with a dessertspoon of water.
Method
- Warm the oil in a large open pan and add the chopped tomatoes and peppers.
- While these are cooking put the tofu in a bowl and beat with a fork until it looks likes scrambled eggs.
- Add the Tamari and a little bouillon to the pan, stir and then add the tofu.
- Stir everything together and cook for a further 5 – 6 minutes.
- Taste and add a little more bouillon if necessary
- Serve with granary toast
Go easy with the Tamari as it tastes salty, less so then Soy sauce. Be careful when seasoning with the bouillon too.
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