Hello, my lovely readers! Spring has finally sprung here in Darien, and I cannot tell you how excited I am to share this delightful breakfast recipe with you. Last weekend, after an invigorating family bike ride, my daughter Emily mentioned that she wanted to try something “a little different” for breakfast. She’s quite the adventurous eater for a 12-year-old, and I was more than happy to oblige.

As I pondered what to make, I remembered a trip we took to a charming little bed and breakfast in Vermont last April. They served us this mouthwatering tofu scramble that Emily absolutely adored. I’d never seen her so excited about breakfast before! So today, my dears, I’m going to share my version of that very same recipe with you.

Now, I know what you’re thinking – tofu for breakfast? But trust me on this one. This tofu scramble is not only delicious and nutritious, but it’s also a fantastic way to introduce your family to a plant-based alternative to eggs. Plus, it’s super easy to make!

So without further ado, here’s my scrumptious Tofu Scramble with Fresh Parsley:

Ingredients:
– 1 block (14 oz) of firm tofu, drained and crumbled
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 1/4 cup of red bell pepper, diced
– 1/4 cup of yellow bell pepper, diced
– 1/2 cup of cherry tomatoes, halved
– 1/2 teaspoon of turmeric
– Salt and pepper, to taste
– 1/4 cup of fresh parsley, chopped
– Optional: toast or bagels for serving

Instructions:
1. In a large non-stick skillet, heat the olive oil over medium heat. Add the onion and cook until it becomes soft and translucent, about 5 minutes.
2. Add the bell peppers to the skillet and cook for an additional 3-4 minutes, until they’re slightly softened.
3. Stir in the crumbled tofu, making sure to break up any large pieces with your spatula. Cook for about 5 minutes, or until the tofu is heated through and slightly golden.
4. Next, add the cherry tomatoes, turmeric, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Finally, remove the skillet from heat and stir in the fresh parsley.
6. Serve your tofu scramble hot, alongside toast or bagels if desired. Enjoy!

This tofu scramble has become a family favorite in our household, and I hope it brings as much joy to your family as it has to mine. Remember, cooking is all about experimenting and trying new things – even if it’s as simple as swapping out eggs for tofu!

Wishing you all a beautiful and delicious April!

Love,
Lisa