The Red, White, and Green

Since becoming a flexitarian, I’ve really come to rely on eggs as a main source of protein: They’re cheap, easy to prepare, and packed with heart disease–fighting nutrients. (Yolk-chuckers beware; your egg-white aversion may actually be hurting your health.)

Still, I can only eat so many eggs a week before I’m just all egged out; that, plus the discovery that my husband is allergic to eggs has put the kibosh on our standard frittata breakfasts.

Solution: Scrambled tofu. At $1.29 for a carton of tofu at Trader Joe’s, it’s about the budgetary equivalent of an omelet. Add a pinch of curry powder — which packs a powerful anti-inflammatory punch — and you’ve got a beautiful meal (great for breakfast, lunch, or dinner) that almost looks like the real thing

Turmeric Scrambled Tofu

Serves 2

1 tablespoon olive oil
1/2 onion, chopped
1 14 oz. package firm or extra-firm organic tofu
1 generous teaspoon curry powder
salt and pepper, to taste

Heat olive oil in a large skillet over medium high heat. Add onions and cook 1-2 minutes until soft and translucent.

Remove tofu from package and drain off any excess water (no need to press tofu; just blot lightly with a towel). Crumble the block of tofu into the skillet with your hands, leaving some larger pieces for texture.

Add curry powder to skillet. With a wooden spoon, gently “scramble” tofu as you would eggs, until mixture is evenly yellow in color. Turn heat down to medium low and cook for an additional 5-7 minutes, scrambling occasionally. Add salt and pepper to taste.

Enjoy with multi-grain toast or eat healthy on the go: Wrap in a flour tortilla to make a delicious breakfast burrito.

–Jennifer Grayson

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