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Prep
Difficulty
Easy
Time
Estimate
10 mins
Prepare this easy breakfast in two skillets. Start with the tofu scramble and as soon as you add the carrot juice, wilt the greens in a separate pan. Serve the tofu scramble on top of the greens with a piece of toasted whole grain bread if desired.
Carrot juice dyes the tofu a brillant, almost egg colored yellow and lends a healthy dose of beta-carotene. If you do not have the carrot juice, just use a few extra shredded carrots to make this veggie packed breakfast. Nutritional yeast can be found in health food stores, sometimes in the supplement department. It is optional, but adds a healthy dose of B-vitamins and a nutty flavor that I just love in my tofu scrambles.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
Add this to any breakfast or a bowl of soup or a dinner that needs a bit more fiber. Be sure to use a bread that uses whole wheat flour as the first ingredient. Avoid enriched whole wheat flour which is basically white flour stripped of its nutrients with some brown coloring and vitamins added back in. May as well start with the real thing including the bran and wheat germ. Also, enjoy your toast with just a bit of real butter rather than a dollop of fake trans-fat laden margarine or butter lightened with vegetable oils. Just eat a bit of it and enjoy every bite!
