Breakfast Scramble Recipes

Breakfast Scramble Recipes for Breakfast Ideas - How Foods Fight Cancer

MAKES 6 SERVINGS

This is a low-fat, cholesterol-free way to enjoy scrambled “eggs.” Using tofu instead of eggs
provides healthful plant protein. Turmeric gives the scramble an appealing golden color.

1 pound low-fat tofu
1 teaspoon dried parsley flakes, lightly crumbled
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons vegetable broth
1⁄2 medium onion, chopped
2 garlic cloves, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium zucchini, diced


1. Press the block of tofu between two plates to remove excess liquid.
Place a few paper towels between the tofu and the bottom plate, and
put a can of vegetables or a similar weight on the top plate. Replace
the paper towels with fresh ones as they become saturated. Press the
tofu for at least 30 minutes or up to 2 hours; the longer you press
it, the firmer it will become.

2. Combine the parsley, turmeric, salt, and pepper in a small dish. Heat
the vegetable broth in a medium skillet. Add the onion and garlic
and cook and stir until they are tender. Add the bell peppers and
zucchini and cook and stir until they are soft.

3. Crumble the tofu into the skillet and sprinkle with the parsley mixture.
Cook and stir over medium heat until hot throughout.

4. Stored in a covered container in the refrigerator, leftover Breakfast
Scramble will keep for up to 2 days.


PER SERVING: 86 calories; 3.5 g fat; 0.5 g saturated fat; 40.8% calories from fat; 0 mg cholesterol;
6.9 g protein; 8.7 g carbohydrate; 3.2 g sugar; 3.3 g fiber; 122 mg sodium; 51 mg calcium; 2.4
mg iron; 49.4 mg vitamin C; 608 mcg beta-carotene; 0.6 mg vitamin E