Happy New Year! Today, some of you may not wake up in time
for breakfast and might not feel like eating if you had a little too much fun!
For those of you like me, who barely stayed up to “ring in the new year” and
then awoke to very busy kids early, you might need a quick pick me up! If you
saw my post yesterday about our New Year’s goals, you will see that one of mine
is embracing my health issues and having a more positive outlook on them. A couple weeks ago, I found out I was showing
intolerances to almost every food. My major problems being gluten, dairy and
eggs – which I was forced to give up immediately. The dairy and eggs have
proven to be quite a struggle to give up. I was eating two eggs a day for
breakfast. When I first started going through my diet change last summer I
found a cute little blog, Peas and Thank
You, and a cookbook by the same name. The author is very fun in her
writing. They follow a vegan diet that includes gluten so I do have to make
some modifications to her recipes but they are still great! In her cookbook I
found a recipe for tofu eggs. I immediately thought, “no way am I eating tofu”.
My sister is vegan. She eats tofu; I’ve tried it and hated it. However, I
decided to give it another shot. I modified the recipe I found to add in my
favorite veggies and I’m very surprised (and happy) to say that it works! This
is a baked dish that tastes similar to a quiche or frittata. Tofu, when baked
like eggs, has a very similar taste and texture to eggs. I challenge you to try
the tofu as it does have many health benefits. However, I understand if you
just can’t quite make that leap into the tofu world (it was hard for me!). If
you can’t, I’ve added an egg substitution for you. Either way, this dish is
healthy, tasty, filling and keeps well. Sometimes life brings us challenges
that we aren’t prepared for but today is a new day, the start of a new year and
I’m embracing a new “me” and I hope this little dish helps! This serves 4-6.
1 package of tofu (any firmness will work) or 8 eggs
¼ cup peppers, chopped
½ cup kale, chopped
¼ cup mushrooms, chopped
¼ cup potato, chopped
1 Tbsp olive oil
¼ cup shredded cheese (I used Daiya dairy free cheddar)
1 tsp black pepper
½ tsp dried thyme
¼ tsp dried oregano
¼ tsp sea salt
- In a large skillet, sauté kale, peppers, mushrooms and potato in olive oil until crisp tender (about 10-15 minutes). Meanwhile, prepare tofu.
- If you are using a firm or extra firm tofu, you will need to puree it until smooth. To do this, just use a blender and a little bit of water until it is smooth.
- If you are using a soft tofu, you won’t need to puree it, but you will need to drain the excess water out.
- If you use the soft tofu, you can leave it a little chunkier and it gives the dish a scrambled egg like texture. If you use the firm pureed tofu, its smoother. Either way it tastes great!
- In a large mixing bowl, combine tofu, cheese, spices and vegetables; stir until well combined.
- Pour mixture into a greased 9” glass pie plate or other baking dish. Bake at 375°F for about 20-25 minutes or until mixture starts to brown and is firm in the center.
- You can also fill muffin cups with the mixture and make individual servings, just adjust your cooking time.
- Serve this with some fresh fruit for a complete meal!
