What you need: (but really any veggie you like can be added. Never can have too many veggies!) Serves two. Just double to feed four.

  • 2 ribs of celery
  • 1 glove of garlic
  • 1 jalapeno pepper
  • 1 large tomato
  • ½ container of extra firm organic tofu
  • 1 Tbsp. Olive oil
  • Salt and pepper
  • Hot sauce (optional) to taste

What you do:

Heat olive oil in a medium sized non-stick skillet with heat on medium high.

Add small-diced celery and cook for 10 minutes, stirring every 3 minutes.

Add diced garlic.

Add a few dashes of salt. Keep stirring making sure the garlic does not burn. Burned=bad!

Add diced jalapeno. Make sure you take the seeds. I like heat, so I leave most of the ribs (or white part the seeds are connected to).

Cook for another 5 minutes or until the celery and jalapenos are slightly soft.

In a separate bowl, break up the tofu with a fork so that it looks like scrambled eggs.

Add hot sauce and or a dash of salt.

Heat through in the skillet thoroughly combing the ingredients.

Add tomatoes last. Heat through.

I like to cook up precut hash browns in a tablespoon of olive oil and serve with a side of avocado.

Even if you are not veg, try this. You will be surprised how much you don’t miss the eggs!

Enjoy and let me know what you think 🙂

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