People say that my meals sometimes have a lot of ingredients. Well, you can't get any easier than this! Keep the tofu in the cupboard and the potatoes in the freezer for a quick meal anytime. I like to shop at Trader Joe's but you can find these ingredients anywhere. I've tried lots of different types of tofu to make the scrambles and I've settled on soft or silken being the best. The texture is silky and there's no need to drain off the water. Trader Joe's, and most grocery stores, sell a shelf version of tofu that only needs to be refrigerated after you open it. Always look at the ingredients on frozen hashbrowns to make sure you're only getting potatoes.
ONE CLICK BELOW FOR A QUICK BREAKFAST RECIPE
1 11.5 oz box of Nigari Silken Tofu (or your favorite)
1 14 oz. container of firm tofu
scant pinch of turmeric (a little goes a long way)
onion powder (optional) (1 tsp)
sea salt
Frozen Hash browns
100% whole wheat no oil bread
In a heated non-stick pan put the tofu in, mash it and add the turmeric and stir to evenly distribute. Add the onion powder, salt and pepper to taste.
In another heated non stick skillet add the frozen hash browns, salt and pepper. When they stick to the bottom of the pan, shake the pan to loosen them and flip.
Serve with a side of toast and cream cheeze.
Can it get any easier?
Optional, add salsa and avocado to the eggs!
