I can’t believe I am about to say this, but this breakfast was so good, it will be on the table again tomorrow! Why? Because it has Tofu in it – yes – Tofu. I have never been a Tofu fan, unless it is well disguised, majorly flavorful and with lots of texture in the dish. Seriously, if you do not like Tofu, you may well love this breakfast.
There were leftovers in the fridge from our recent visit with our son Jarrod and his wife Anook – who both cook with Tofu frequently. I can not bare to throw food away, so this is how this breakfast evolved. Plus there was also leftover Chili Paste with Sweet Basil (which I love). A good alternative to this is Thai Kitchen Red Curry Paste which is gluten free.
Then to add further flavor and texture, this Tofu Scramble was topped with Fermented Salsa – delicious! This will easily serve two, or one if you are super hungry like I was.
2 Tblsp. Grape Seed Oil or Coconut Oil
3 crimini mushrooms, chopped
1/4 cup diced red onion
2 green onions, chopped
1 minced garlic clove
1 cup of finely shredded cabbage
1 cup of grated Firm Tofu
2/3 cup of grated cheese or use Daiya Vegan Cheddar Cheese
1 Tblsp. minced Cilantro
Salt and Pepper to taste
1 Tblsp. Chili Paste or use Thai Red Curry Paste which is gluten free
Heat up a frying pan on medium heat with the Grape Seed oil. Add in the mushrooms, red and green onions and garlic sauteing to sweat out. Then add in the cabbage and continue to saute for five minutes.