Tofu for breakfast may seem a little weird, but give it a chance. This is a great salt free dish, especially good for vegans or those watching their cholesterol, and the taste is surprisingly authentic. Many thanks to Christina Pirello, a fellow Philadelphian and originator of the recipe, and to my wonderful friend Christa who passed it along.
Serves 4.
INGREDIENTS
2 T. vegetable oil
1/2 c. diced onion (1 small onion)
1 clove garlic, minced
1 c. sliced mushrooms (about 4 mushrooms)
1/2 c. diced tomato (1 small tomato)
1/2 c. diced green bell pepper (about 1/4 pepper)
1/2 t. freshly ground black pepper, or to taste
1/2 t. ground turmeric
1 lb. firm or extra firm tofu, drained
DIRECTIONS
Heat the oil in a saute pan over medium-high heat. Add the onion, garlic, mushrooms, tomato and bell pepper and cook, stirring, 5 minutes. Crumble the tofu over top, keeping it in rather large chunks. Add the black pepper and turmeric, and stir gently to combine. Cook another five minutes, stirring gently. Remove from heat and serve immediately.
