There are many things you can do with Trader Joe’s Organic Firm Tofu, of course. But do I actually do them?
Until last week.
One thought had never occurred to me – tofu as egg substitute. I love eggs. I wasn’t looking for a substitute for them. I’ve had tofu in many dishes, even in breakfast items where both words – “tofu” and “scramble” were used – but the term “scrambled tofu”made a light turn on where, before, there had only been egg.
This was the result:
Part of my inspiration came from one of the blog’s I follow: Becca’s Green Kitchen. Becca suggested making a tofu breakfast burrito, kind of a “Tofu Ranchitos” concept. (Find links to her blog in the “Related links” section below.)
I also noted that I had enjoyed the tofu breakfast offering at one of my fave restaurants in Kansas City, Blue Bird Bistro. But their dish seemed like a work of veggie restaurant magic – I could never produce such a yummy, healthful plate myself!
But I did, and it was so easy!
- One pack of TJ’s tofu (I used the organic sprouted tofu, but I’m sure the other types of tofu will do well, too)
- 1/4 large, sweet onion
- bunch of cilantro
- 1/2 tsp. each: cumin, chili powder
- 1/4 tsp. turmeric
- 3 cloves garlic
Ingredients for future scrambles: tomatoes, artichoke hearts, cheese, basil…the sky’s the limit! Maybe some chicken or fish, too.
I feel like I’m diving into the deep end of the tofu pool with only one main recipe to hang on! Any suggestions? What’s your favorite tofu recipe? Thanks for the tips!
Thank you, TJ’s
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