Country Breakfast


Tofu and Veggie Scramble

serves 2


1 12-ounce box Mori-Nu tofu

1 Tbsp olive oil

1 cup sliced mushrooms

1 cup asparagus, chopped

1/2 cup onions, chopped

1 garlic clove, minced

1 1/2 tsp Italian seasonings

1 1/2 tsp tumeric

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/2 tsp crushed black pepper

2 Tbsp water


Press the tofu for 30 minutes prior to cooking. Chop all the veggies and leave ready to begin cooking process.

Using a non-stick skillet, heat olive oil on medium heat. Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.

After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!

Home Fries

serves 2


3 red potatoes, diced 1/2 inch thick

2 tsp crushed black pepper

1 1/2 tsp salt

2 Tbsp olive oil


Prepare potatoes before starting on tofu scramble.

Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.

Wash and scrub potatoes. Dice them and add to a medium bowl. Add olive oil, salt and pepper and mix well. Pour potatoes on cookie sheet and spread evenly. Bake for 20 minutes and serve while hot.

  1. Lia 30 April 2010 at 16:28

    Wow, this looks fabulous! Mori-nu is a brand of silken tofu, isn’t it?

  2. singerinkitchen 30 April 2010 at 16:32

    Yes, it is. I like this better than Nasoya, because it is the least processed. I should try buying some from the ASian market that is fresh.

  3. Tippitappi 7 May 2010 at 12:17

    I love that lovely yellow colour, it’s the turmeric, isn’t it?
    It’s nice to see some savoury dishes for breakfast, the first one in the category I think!
    thank for sharing 🙂

  4. Susannah 3 January 2011 at 09:27

    looks delicious…the kind of sunday breakfast I like ( not cereals again!)

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