This is my attempt to replicate one of my daughter’s favourite local restaurant brunch items. For any of you trying to avoid gluten, breakfast can be a challenge. Most muffins, breads, bagels and waffles are made with wheat or other gluten-containing grains. If you’re tired of eggs and yoghurt, here’s a great option. I also often make it as part of a budget-friendly dinner with sweet potato hash. As always, remember to choose organic tofu to ensure it’s non GMO. If you following my cleanse program, this one’s a safe addition to your breakfasts!
Ingredients:
1 tablespoon coconut oil
1/2 yellow onion, diced
2-3 green onions, thinly sliced
1 clove garlic, crushed
1 block firm organic tofu, drained of excess water
1/2 cup roasted red peppers, chopped, or one red bell pepper chopped
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp coriander
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sea salt
1/8 tsp ground black pepper
To prepare: Drain the water off the tofu over the sink, then give the block a bit of a squeeze to get rid of the excess water. Slice the tofu into about 8 slabs. In a small bowl, mix all your dry spices. In the meantime, heat the oil in a pan and saute the onion and garlic until softened. Add the red pepper, then crumble each of the tofu slabs into the pan into bite-sized, or smaller, pieces. The toss in the spice mixture and heat through until nice and hot. Serve with roasted sweet potatoes or hash browns and some fruit for a delicious brunch.
