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Lilly’s Table

 
 
Whole Wheat Toast
© Lillys-Table.com Photo of Tomato Basil Scramble
 

Tags: Vegan vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Tomato Basil Scramble

from Tomato Basil Scramble with Toast, the Week of October 26, 2014.
View the previous recipe for this meal.

This can be vegan with tofu & nutritional yeast or simply vegetarian with eggs & parmesan. Both ways are a super tasty way to start your day with fresh tomatoes and basil.

Ingredients

  • 4 ounces tofu, extra-firm , or an egg per serving
  • 1 teaspoon olive oil, or butter
  • 1 clove garlic, small, finely minced
  • 2 tablespoons nutritional yeast, or grated parmesan
  • 1 tomato, chopped
  • ½ cup fresh basil, washed, dried & torn in pieces
  • ½ teaspoon salt, more or less to taste
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

For the Tofu Scramble:
Warm the olive oil and garlic in a skillet over medium heat. Crumble in the tofu, saute lightly for about 5 minutes until there is no longer much liquid. Season with nutritional yeasts, salt & pepper. Adjust adding more of each to taste.

Toss with the fresh tomatoes and basil.

For the Egg Scramble:
Warm the butter or olive oil and garlic in a skillet over medium heat. Beat the eggs and pour into the pan. Season with parmesan, salt & pepper. Cook and fold until the eggs are mostly cooked. Taste. Add more cheese, salt and pepper as desired.

Fold in the tomatoes and basil.