Scrambled Eggs ~ Western Style!
As a runner, one of my favorite breakfast meals is scrambled egg whites with spinach, onions and mushrooms with a few spices to add some zing! It's a power meal for me. My hubby, though, tries to stay completely away from animal protein so the recipe can be substituted using tofu in place of the eggs.
1 16-ounce package firm tofu (OR four eggs beaten)
1 TBSP extra virgin olive oil
1/2 cup diced white onion
3/4 cup finely chopped red pepper
1/2 cup finely chopped jalapeño pepper (or other pepper of your choice)
1/4 tsp coriander
1/2 tsp cumin
1/2 tsp of fresh minced garlic OR 1/4 tsp garlic powder
Ground black pepper and kosher salt to taste
1 1/4 tsp ground turmeric
3 TBSP chopped green onions (about 2)
1/2 cup each of sliced mushrooms and spinach ( optional)
cheddar cheese or cheese substitute ( just a pinch!!)
1/2 avocado, sliced
Remove the tofu from its package and place tofu between 2 plates. Press to remove excess moisture. Place tofu in a medium bowl and mash well using a fork so you get a crumbly consistency. (If using eggs, gently beat 4 eggs together in medium bowl until yolks are broken up and mixed well).
Heat olive oil in a large skillet over medium heat. Add the onions and peppers and cook until soft, 3-4 minutes. Stir if needed to prevent sticking.
Sprinkle vegetables with the coriander, cumin, garlic and salt and continue cooking until just incorporated and fragrant, 1 minute or so. Pour in the mashed tofu or egg mixture and add the turmeric along with 2 tablespoons water (eliminate water if using eggs), and cook until the mixture is warmed completely, 1-2 minutes. Remove from pan; garnish tofu/egg scramble with green onion and sliced avocado.
This is a great breakfast, and you can change it up with whatever ingredients you have on hand: mushrooms, pinto or black beans, cheese or cheese substitute, even salsa!
Remember, Folks, food determines how we feel and heal!