Warning: Here is another non-primal post!
Sometimes we are asked to cook tofu either for a vegan friend who is visiting or during Lent for a family member or church friend. Rather than getting all self-righteous about how tofu is bad for you, here is a recipe for --
THE LEAST HARMFUL BREAKFAST TOFU SKILLET
You will need sprouted tofu (I use Wildwood® SprouTofu® Extra Firm Water Pack | Wildwood), toasted sesame oil, a good brand of soy sauce (I like gluten free Tamari) and veggies – I use bell peppers, onions, and mushrooms. You could add others like fresh spinach and cooked small red potatoes, etc....
Extra firm or firm sprouted tofu (about 3 to 4 ounces per person)
Toasted sesame oil for frying (or part coconut oil or other oil)
Green and/or red bell pepper, chopped ( about 2 tablespoons per person)
Onion, chopped (about 2 tablespoons per person)
(Other veggies? Spinach, sliced celery, sliced or grated carrot, etc….)
Mushrooms, sliced (about 2 or 3 mushrooms per person)
Some sliced cooked small red potatoes (optional)
(Note: You can use part other oil for frying, but you need at least a little toasted sesame oil for the flavor.)
Cut the tofu into cubes. Set aside. Cut up the veggies --you can use more, or different, veggies if you like. Heat a frying pan – I use a non-stick one. Add about 1 tablespoon toasted sesame oil (or more if you are making a big batch) to the frying pan and dump in the tofu. Sprinkle with some soy sauce. Stir-fry until as brown and cooked as you like. Empty the fried tofu into your serving bowl. Then add another tablespoon of sesame oil (or other oil) and stir-fry the potatoes (if using potatoes) sprinkle with a little soy sauce and dump into the serving bowl with the tofu. Then add more sesame oil (or other oil) if the pan looks dry, and stir-fry the onions and peppers until they are as done as you like. (If you are using spinach, add the spinach to the pan when the peppers and onions are almost done, cover pan and let wilt. Uncover and stir briefly. Spinach should be done enough.) Sprinkle veggies with a little soy sauce and dump into the serving bowl. Finally stir fry the mushrooms in the hot pan until done to your liking. Return everything to the pan and stir-fry briefly until everything is hot. Empty the skillet back into the serving dish or serve directly from the skillet.
We don’t have tofu often -- this is the only way I serve it, and I only serve it during Lent. I fix it once in a while when DH asks for it. I figure once every couple of weeks or so won’t hurt us.
Note: If you are using the potatoes, you can make up a breakfast skillet without the tofu, but with all the rest of the ingredients for people who would prefer NOT to eat the tofu.