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.
2 tablespoonsÂ olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
14 ounces firm or extra firm tofu, drained and crumbled
1 teaspoon each turmeric and cumin
1 tablespoon balsamic vinegar
Â½ tablespoon tamari
salt and fresh pepper to taste
In a large skillet, sautÃ© onions in olive oil for about 2 minutes, until softened. Add carrot and celery, sautÃ© 3 more minutes. Mix in tofu, spices, vinegar and tamari; continue stirring for 3 to 4 more minutes. Season to taste, serve with ketchup if desired.
A few other breakfast ideas using tofu:
*Yes, there’s a piece of (gluten-free) bread in the photo, and that’s not technically low-carb, but hey, it’s just as good a la carte!
— posted by Anne