Sunday, January 4, 2009

Recipe: Breakfast Tofu Scramble on Toast with Herb Spread

Sometimes it's hard to make a healthy breakfast when choices like French Toast, waffles, and crazy cheese-filled omelettes are all over the place, not to mention the occasional souffle or fritatta. And we can't forget about my obsession with crepes: there are entire months when the weekends will be filled with nothing but crepe variations because they're so easy and tasty (and French-ish). But over the fall & winter I've gained a few pounds and they don't sit well (or look well) on me at all. So aside from my crazy exercise routine (I'm determined to be a size 4 again! An 8 is unacceptable!) I've had to buckle down, steer away from all my cheese-filled breakfasts, and get serious.

Now, I will admit that normally when I cook w/tofu, it's for lunches and dinners. They haven't made their way on here yet, but my marinated tofu steaks are sometimes even better than a nice filet mignon (sometimes). Living with Dennis & Michael in Davis taught me a lot about how to cook with the most healthy & versatile product out there, from simple stir fries to crazy complicated curry dishes. Very rarely do I make a breakfast scramble, however, simply because I love eggs way too much to substitute them with a soy product. Fortunately for my waistline, I've been enjoying my time off way too much to head to the grocery store, so instead of eggs, I have tofu; instead of cheese, I have plain yogurt, which I've been wanting to play with in a nice, healthy herb spread as of late.

I believe this is a sign. The universe agrees that I am better off at a size 4 and my refrigerator contents are in concurrence. Now, if I can get my butt out there to walk & run today, I'll be in business!

Breakfast Tofu Scramble on Toast with Herb Spread

Herb Spread
3 T nonfat plain Greek-style yogurt
1 T herbes de provence
1 t chopped fresh dill
1 t chopped fresh chives
1/2 t chopped fresh rosemary
1/2 t crushed garlic
1/2 t salt
1/2 t lemon juice

4 oz firm or extra firm tofu
1 medium tomato, diced
3 scallions, chopped
1/4 t lemon pepper
1/4 t fresh ground pepper
1/4 t cayenne pepper
1/8 t salt
Splash of olive oil

1/4 c fresh baby spinach
2 slices whole grain bread (I like to use the California Complete Protein bread from TJs and other brands make this same type of bread).

Make herb spread by combining all ingredients and mixing well. Chill for at least 1/2 hour for the mixture to become a bit more solid. For the scramble, heat a healthy splash of olive oil in a skillet until it becomes irridescent. Add tofu and stir fry for about 5 minutes over medium high heat, or until completely heated through. Add diced tomatoes, scallions, and spices, and mix together well, heating for another 2-3 minutes. While making the scramble, toast the bread. When bread is toasted, spread about 1-2 teaspoons of the herb spread on each slice. Add a few leaves of fresh baby spinach and spoon the tofu & veggies on top. Enjoy with very little guilt at all!


  1. i have been looking for a new tofu breakfast and i think this will be my newest favorite


  2. No, no, thank YOU! I'm glad you think it looks good; let me know if you agree that it tastes good too!




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