Tofu Broccoli and Kale Scramble

You may notice if you have read some of my other articles that I am allergic to eggs. This makes breakfast normally difficult if we go out anywhere, and a lot of times I settle for fruit or oatmeal to be on the safe side. I was excited when I started researching tofu, that I could use tofu as a substitute. I love tofu, but I must admit I haven't ventured too far with it; mostly using in pasta dishes with the red sauce or marinating and grilling. It's not that I'm mad that I can't eat eggs, its just that I see so many great omelet ideas, if only it could be made without the egg! Well that part aside, since I'm still working on the best tofu omelet recipe, I created this “scramble” of tasty tofu, broccoli, kale and fresh tomato over brown rice pasta.

• 4-6oz Extra Firm Tofu
• 2 Tablespoons Olive Oil
• 1 Teaspoon Sea Salt
• 1 Cup frozen Broccoli
• 1 Cup fresh kale
• 1 Medium Tomato
• ½ Bag Brown Rice Spaghetti Style pasta (a small handful)
• Medium Onion
• 2 Cloves Garlic

1. Cook noodles as directed
2. Chop the onion into small pieces, and mince the garlic pieces
3. Roughly chop the tofu into small cubes (you will be “scrambling” these so don't worry too much about consistent size
4. Break up the Kale into about 1/2” pieces.
5. On medium low heat add the onion, garlic, tofu, and cook until the onions and tofu are begining to brown.
6. Add the broccoli, kale and sea salt and cover still on medium low heat.
7. Continue stirring frequently until the broccoli is cooked and the kale is crispy.
8. Serve over the brown rice pasta with the tomato chopped on top.

I have learned that when I cook brown rice pasta, I never quite time it right. It is much easier to fix this pasta if it is undercooked than if it is over cooked. On the rare occasion I time it just right, but for every other time I primarily under cook it. My trick is that I rinse the pasta, let it drain, coat with olive oil and then put it in the microwave for 30 seconds. This seems to get me perfectly cooked brown rice pasta.

Remember to mind your garlic when you have it in hot olive oil, it will burn easily and will add a very bitter taste to your dish.

Although there are some tofus that are “cooked” during the processing, most tofu needs to be cooked enough to get rid of any bacteria that may be residing in your tofu, Be sure to never eat uncooked tofu to be on the safe side.

I found when I ate this that less noodles is better; the brown rice pasta seems to fill me up faster than normal pasta ever did. I tend to eat this for lunch the next day without the noodles for a lighter meal.

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