Tofu for breakfast? I bet you'll like this even better than scrambled eggs!
- Carbohydrate 9.29446 g
- Cholesterol 0 mg
- Fat 0.616635 g
- Fiber 2.8177500346303 g
- Protein 3.25884 g
- Saturated Fat 0.098209 g
- Serving Size 1 1 Serving (100g)
- Sodium 824.697 mg
- Sugar 6.4767099653697 g
- Trans Fat 0.133653 g
- Calories 49 calories
Step-by-step
- In a medium skillet add the ghee and heat until nice and hot.
- Add the onion, stir, add 2 tablespoons water, cover, turn down to medium heat, and saute for 5 minutes.
- Fill a large saucepan one-quarter full with water, bring to a boil, add the chard and simmer for 5 minutes.
- To the skillet add the bell pepper and garlic, saute for 5 more minutes.
- Ad the tofu, tamari, paprika, and basil, and cook uncovered, for 5 to 10 minutes.
- Drain the chard and add to the skillet.
- Saute for 2 more minutes, then serve garnished with macadamia nuts
Golden flecks of paprika coat tender crumbles of soy alongside charred edges of bell pepper and wilted dark greens, creating a savory skillet dish that relies on moisture management rather than dairy for its richness. When substituting tofu for traditional morning eggs, achieving the correct moisture balance is critical because unpressed blocks hold an immense amount of water that will steam rather than brown if ignored. Using a medium skillet heated until the ghee is visibly shimmering ensures proper heat transfer, while covering the initial onion addition with a splash of water traps steam to soften the aromatics uniformly within five minutes.
Batch cooking this preparation works remarkably well if you plan for the specific freeze and reheat behavior of plant-based proteins. Stored in an airtight glass container, cooked portions retain acceptable quality in the refrigerator for up to four days, though freezing alters the sponge-like matrix of the soy significantly. When thawed, frozen tofu yields a chewier, denser bite because ice crystals force out internal moisture, which actually concentrates the savory tamari seasoning during subsequent reheating in a hot pan. Judge doneness visually by watching for the excess liquid from the bell peppers and tamari to evaporate entirely, leaving the edges of the crumbles slightly dry and golden after roughly ten minutes of uncovered cooking.
Adapting the fat component is straightforward if dietary preferences require omitting the traditional ghee specified in the base ingredients. Substituting a neutral high-smoke-point oil at a strict one-to-one ratio maintains the exact cooking times required to soften the onions and garlic without altering the final flavor profile.
