Tofu Medley in Place of Eggs

This is one of our favorites and I make enough to last the week so I can throw it on a spinach or turmeric wrap (recipe to come). It’s high in protein and for anyone who has heard the estrogen rumor regarding tofu, no worries. The female hormone in tofu/soybeans will affect plants not humans and it’s an excellent source of protein. Keeping you from tofu is one of the many old wives tales put out by the food industry to make you unhealthy. If you are on an egg restricted diet like me, this recipe is a must!

Ingredients

Block of extra firm ORGANIC Tofu

1/2 teaspoon turmeric powder

Any leftover veggies in your fridge that wet your appetite

1/2 Onion

3 broccoli florets

handful spinach

1/4 red pepper

1 tablespoon olive oil

 

Prep your tofu

Carefully open your tofu and allow the water to drain. I will gently squeeze the tofu and remove excess water. Place the tofu on a towel, cover and place something heavy on top to get all the extra moisture out. Set to the side.

Prep your veggies

Wash and chop veggies into the size you prefer. I just toss the spinach in because it shrivels quickly

Instructions

Place the oil in a large pan on medium heat

Add veggies and move around the pan, coating the bottom of the pan in oil

Push the veggies to the side of the pan

Crumble tofu into pan and stir it to keep it from sticking

Cook for approximately 5 minutes and add the turmeric to the tofu and stirring it in

Cook for another 5 minutes

Push the tofu and veggies together to combine and cook for an additional 5 minutes

When ready, your tofu concoction will look like eggs and it tastes pretty darn close

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