Prepared with fresh vegetables, fragrant herbs, and tofu, this recipe is delicious and satisfying at any time of day. To make a breakfast burrito to go, add a little cheese and salsa to the tofu mixture and wrap inside a warm flour tortilla.
Serves 4
16 ounces fresh low-fat tofu, firm or extra firm, drained and crumbled 1 teaspoon ghee (Find our ghee recipe here) ½ cup chopped leeks or onions 1 tablespoon Bragg Liquid Aminos or tamari 1 pinch black pepper 1 teaspoon cumin 1 teaspoon curry powder ½ teaspoon coriander ½ teaspoon dill ¼ teaspoon nutmeg ½ cup diced tomatoes ½ cup diced zucchini 1 cup fresh spinach Vegetable stock ¼ cup chopped cilantro
Place the crumbled tofu into a bowl and set aside. Head a large sauté pan over medium heat and add the ghee, leeks, aminos, and spices. Sauté for 2 minutes.
Add the tomatoes, zucchini, and spinach and continue to sauté until the vegetables begin to soften (approximately 5 minutes). Add some vegetable stock if the mixture becomes dry. Add the crumbled tofu and stir until well combined. Continue to sauté until the tofu is heated through. Garnish with the chopped cilantro.
Nutritional Facts per 1-cup serving Calories 160, Total fat 6.7 g, Saturated fat .8 g Carbohydrates 9.5 g, Protein 15.2 g
