First, let me say I LOVE eggs. Could eat them every day. In fact, I DID eat them most days, in the form of egg-white omelets filled with whatever I had leftover in the fridge.
Then I discovered I'm allergic to them. Without getting too graphic, let me just say my IBS virtually disappeared when I stopped eating them. So... I greatly miss my high-protein breakfasts. I have discovered some uses for tofu that taste so good, I hate to say it's tofu.
My favorite version is to heat butter or coconut oil in a skillet, sprinkle turmeric in it, and then saute crumbled extra-firm tofu. I press as much liquid out of the tofu with my hands as I can prior to cooking. Also, I sprinkle Spike seasoning on it once it's in the skillet.
Once everything is heated well, I take a few handfuls of fresh spinach and/or arugula and toss it in. I stir until the greens are wilted, then serve, either over brown rice or alone.
Today, I was on a quest to use as much of the leftover veggies in the fridge as possible. Leftover: cooked spaghetti squash, parts of (uncooked) red and green bell pepper and onion, and the last of a container of spinach and arugula.
I sauteed the tofu in thick slices (liquid pressed out), sprinkled with Spike. I used coconut oil. Removing the tofu, I had bits of it stuck to the skillet. I immediately tossed in a little butter and added my onion and bell pepper (inch-long, thin slices). As soon as it began to soften, I added a splash of rice vinegar, enough to deglaze the pan. Then I added soy sauce, maybe a tablespoon or two, and let the mixture cook for about 5 minutes.
I threw in the spinach and arugula, let it wilt, and served it over the heated spaghetti squash, with a slice of tofu on top. It was really good, although I'd like to find an alternative to vinegar, which makes it very tangy. Maybe I should have added a little sugar with the vinegar. I'll have to play with it a little to figure out the best mix.
