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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