Thursday, September 12, 2013

What's in Your Bacon and Eggs?

I never thought I would like or use tofu as we do now! Here's a recipe we use often. If you decide to experiment with meatless bacon or sausage, be sure to read the label and note gluten, fat, and carbs. If you aren't sure you want to use all tofu or think your family will reject the meal on principle, you can go "halvzies" by using half the suggested amount of tofu and one or two eggs or egg beaters. I love making a tofu scramble with a combo of tofu and Medifast eggs.

We always add lost of vegges (this artichoke hearts!) so it becomes a full meal for two. Another tip, you can add basil, a tiny bit of feta or parmesan cheese for flavor, and serve it with chilled, ripe tomatoes, a sliver of avocado and a dollop of Greek yogurt!

Tofu "Bacon and Egg" Scramble
By Jolinda Hacket

  • 2 tbsp olive oil You can do this with little or no oil ... a little water works well!)
  • 3 - 4 strips vegetarian mock bacon 
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 1 red bell pepper, diced 
  • 1 container firm or extra-firm tofu, well pressed and mashed (or cubed)
  • 1/4 tsp turmeric (I love curry in it or you might add a dab of pesto)
  • 1/2 tsp soy sauce or Braggs Liquid Aminos
  • 1/2 tsp nutritional yeast
  • salt and pepper to taste


Cook the vegetarian "bacon" in olive oil for a few minutes, just until cooked but not crisp. Cut into bite-sized pieces.
Return bacon to the pan along with the mashed tofu, onions, bell pepper, turmeric and soy sauce, stirring to combine. Sautee for a 5 to 7 minutes, stirring frequently.
Remove from heat and stir in nutritional yeast
BTW, it's Gluten Free!

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