Sunday, February 16, 2014
Sunday Brunch (Gluten-Free February): Lumberjack Breakfast
1/4 cup Onion, thinly sliced and quartered
1/2 package X-Firm Tofu, crumbled
1/2 Bell Pepper (any colour).
1/2 tsp Cumin
1 tsp Turmeric
2-4 tbsp Salsa, to taste
1/2 cup Hashbrown Potatoes (from frozen or fresh)
1/2 Avocado, diced
Sliced fruit for a side
Heat 1 tbsp oil in a pan over medium heat. Fry onions until translucent and then add crumbled tofu. After 1 minute, add spices and stir until tofu takes on a 'scrambled egg' look, then add diced pepper. When pepper is soft, stir in salsa and cook for a minute or so, until salsa is warm. Serve over hashbrown potatoes and top with avocado, serve with your favourite fruit on the side (I am eating Cara Cara oranges as much as possible until they're out of season). Chili sauce also goes well on top of the scramble.