I’ve been on the horns of a breakfast dilemma for a while now. I both enjoy and believe in the South Beach approach that I’m using right now, and I both enjoy and believe in the benefits of Greek-style nonfat yogurt – high protein, nice and thick, active cultures, yay. But you know what? Eating it every day for months on end? Gets pretty dull. Even mixed with flax and, once off phase one, berries, it still wear thin.

Turning to the various South Beach cookbooks and the ultimate South Beach recipe source, well, the breakfast offerings tend to be very egg-centric – and due to my nursing daughter’s sensitivity to eggs, I cannot eat them at the moment. I used to enjoy them once upon a time, but it’s just not possible for the time being. She used to be sensitive to soy as well, but she’s better with it now, so the world of tofu has opened back up to us! Hurrah. I threw together a simple tofu scramble and had to share it with you, as tofu is a very nutrient-rich, inexpensive source of protein. Read the rest of this entry →