Not-Our-Usual Breakfast for Dinner

Over the weekend, I bought some soft tofu from “our tofu guy” at the Farmers’ Market. I also picked up some spinach and mushrooms and was going to make a tofu/egg scramble for breakfast. However, the beginning of the week was quite busy, and there just never was the time for a “more involved” breakfast. So I decided to make the scramble for dinner.

Tofu/Egg Scramble
Ingredients

• 2 eggs
• 1 cup soft tofu
• 8 ounces mushrooms, sliced
• 1/2 pound spinach
• salt
• pepper
• Tapatio sauce to taste

Directions

1. Slice mushrooms and sauté them in an oiled pan (I use a spray bottle with olive oil) for a few minutes.
2. Add spinach and sauté for a few more minutes.
3. Scramble eggs and mix in tofu. Season tofu mixture with salt and pepper.
4. Add tofu mixture to pan and cook until mixture is thickened.
5. Plate and drizzle with Tapatio sauce if desired.

[Tip: The mushrooms and the spinach may contain a lot of moisture. Make sure there isn’t  any excess liquid in the pan before you add the tofu mixture. If there is liquid in the bottom of the pan once the egg/tofu mixture is cooked, discard it.]

Servings: 2 – 3
Prep Time: 10 minutes

I served the scramble with a fruit salad (apples, bananas, cantaloupe, blueberries, cherries, and grapes). After cutting up the fruit, I added the juice of one lemon as well as some NuNaturals Vanilla Stevia drops. The fruit salad turned out delicious!

Finally, I thought our meal needed a bit more fat. So I added some avocado to my plate, and hubby added some organic bacon to his meal! However, the toddler decided he wanted to eat “my” avocado, so hubby had to share his bacon with me after all…

Questions: What’s your favorite breakfast food? Do you ever eat breakfast for dinner? If so, what’s your go-to breakfast for dinner meal?
 
Be well,
Andrea