Protein-packed, this hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer. This recipe comes to us from Jennifer Grayson of The Red, White, and Green.
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 14 oz. package of firm or extra firm organic tofu
- 1 ½ tablespoons curry powder (contains turmeric)
- pinch of salt
1. Heat olive oil in a large skillet over medium high heat.
2. Add onions and cook 1-2 minutes until soft and translucent.
3. In the meantime, remove tofu from package and drain off any excess water (no need to press tofu; just blot lightly with a towel).
4. Crumble the block of tofu into the skillet with your hands, leaving some larger pieces for texture.
5. Add curry powder to skillet. With a wooden spoon, gently “scramble” tofu as you would eggs, until mixture is evenly yellow in color.
6. Turn heat down to medium low and cook for an additional 5-7 minutes, scrambling occasionally.
7. Add salt to taste.
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