Category Archives: Breakfasts

TOFU SCRAMBLE PROVENCAL

A few nights ago while rummaging through Waverly Root’s book, The Food of France, first published in 1958, I came across a description of a dish frequently made in Provence, specifically the city of Arles. It consisted of eggs scrambled with garlic and the inside of a zucchini. Then the mix was put inside the hollowed-out zucchini and topped with some tomato sauce. It sounded pretty good to me. The next day I was in my garden and found a fairly large cocozelle (very similar to zucchini but stronger tasting). I immediately thought about Root’s description of the stuffed squash. I thought that it might work as a tofu scramble.

CLICK HERE FOR THE ENTIRE ARTICLE

 

SEVEN GRAINS WITH SWEET POTATO AND WALNUTS

Plenty of energy in this breakfast bowl. Seven grains (hard red wheat, oat groats, triticale, barley, rye, soft white wheat and spelt) along with some flax seed are mixed with roasted sweet potato, walnuts, nut milk and some sweetener for a delicious, hot cereal. Wheat Montana Farms and Bakery 7-Grain Cereal is a great product. Check out www.wheatmontana.com for store locations and distributors. Bob’s Red Mill has a five-grain cereal if you can’t find Wheat Montana Farm and Bakery products.
CLICK HERE FOR THE ENTIRE ARTICLE

TOFU SCRAMBLE

Tofu Scramble for breakfast gives you enough energy to go for almost six hours. Since most of us don’t have time in the morning to slice and sauté vegetables, it helps to do the slicing and sautéing the night before. In the morning you can put the cooked veg in a pan with a little liquid and once they start to get warm add the drained and crumbled tofu and within minutes you have a hot, long-lasting breakfast to get you through most of your day.

This recipe calls for four to five cups of sliced or diced vegetables per seven ounces of firm tofu (one-half of a 14-15 ounce container.) You can always use more tofu if you prefer. Toppings include sweet potato fries or hash brown potatoes. I keep bags of both of these items in my freezer. Put an appropriate amount on a cookie sheet covered with parchment paper, put the pan in a 425 degree oven and they will be done by the time you finish the scramble.
CLICK HERE FOR THE ENTIRE ARTICLE