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March 25, 2014

Veggie Tofu Yum. ~ Carolyn Riker {Breakfast Recipe}

breakfast recipe tofu

What’s for Breakfast, Mom?

Breakfast can be a challenge at our house.

While I enjoy cooking, time and creativity can be limited. Additionally, creating delicious meals for my teenager who is severely allergic to dairy, wheat, eggs and tree nuts, adds an extra plot twist.

It’s all about color, texture, taste, presentation and ultimate ease!

This past weekend I had a bonus hour to create a new breakfast for him. It was a relief and a huge joy to see him return for seconds. To me, this is success.

Veggie Tofu Yum

Meal: Breakfast-Brunch

Cook time: 35-40 minutes

Servings: six to eight (four for a hungry teen)

~

Ingredients:

2 cups of frozen diced potatoes

14 ounces of firm tofu (Drained. Half crumbled and half cubed)

4 tablespoons of olive oil (To cook the diced potatoes)

Himalayan pink salt and ground pepper (To taste)

Approximately, 6 strands of saffron 

½ teaspoon of crushed red pepper flakes 

2 cups of frozen broccoli chopped 

1 tomato, diced

Step 1: Cook the frozen (or fresh) diced potatoes according to the package. I used four tablespoons of olive oil and sautéed them for approximately 20 minutes and slightly golden brown.

Step 2: I added the cubed and crumbed tofu followed with a twist of Himalayan pink salt, ground pepper, saffron, crushed red pepper flakes. Cook for approximately five minutes before adding…

Step 3: Add chopped broccoli and fresh diced tomatoes. Cook an additional 10 minutes or until the broccoli is thoroughly heated and potatoes can be easily pierced with a fork.

 

The entire meal, took about 35-40 minutes to create. My son now has ample leftovers for those quick-before-school-breakfasts. I know he’s eating something healthy and filling.

I really hope you enjoy this recipe. I’ve included some add-ons for future experimentation because when isn’t cooking an experiment?

Suggested add-ons: cumin, turmeric, garlic, onion, chives, diced red pepper and/or sun-dried tomatoes.

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Editor: Rachel Nussbaum

Photo: elephant archives

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