I have been really liking quinoa a lot lately, and I bought some tofu that was on sale. That sounds like a protein-rich and tasty combo. I'll add a little fresh garlic, chopped spinach, diced onions and my signature seasoning blend: sweet and smoked paprika, thyme, salt and black pepper. It goes great on everything.
If you've never made tofu before, or have tried but it turned out bad, I'll give you a tip on how to cook tofu. There 3 types of tofu: silken, firm and extra firm. I usually get the firm one for things like stir fries etc. The trick is to first lightly press the tofu block between a folded towel. Get a decent amount of water out of it, then cut it into cubes to the size of your liking. Next heat a non-stick skillet on medium low. Add a touch of oil. Place the tofu pieces in the skillet and arrange them in a pattern that you can follow around in a circle. The reason for this is because you want to cook the tofu on all sides and at the same time slowly evaporate out some of the water. You could just toss them in and toss them around every few minutes to turn but the pieces won't cook as evenly and the texture suffers. I like to turn them on all sides and cook about the same, so you'll need to turn each one 5 times. Once all sides have a light golden color turn up the heat to medium high, add the chopped garlic, then the rest of the ingredients and toss/stir fry for a couple of minutes. You could also take the tofu out of the pan, add the other ingredients then add the tofu back in towards the end. You can keep a crispier texture on the tofu that way.
There's my proposal for an egg-less breakfast. The only thing that I would like to see is a few avocado slices on top and maybe a touch of goat cheese. This meal cost me under $2 and took about a half-hour. Happy breakfast adventures!
No comments:
Post a Comment