On occasion, what we need is a trusty “go to” recipe. Something that is quick, easy, versatile and packed with flavor. In my search for ingredients to experiment with, I rediscovered tofu, learned a little bit about nutritional yeast, and capitalized my love for mushrooms and onions. I have an egg allergy, which makes it difficult to enjoy breakfast sandwiches and breakfast tacos from most restaurants. I wanted to come up with something that would fit perfectly into my meal prepping, keep me coming back, and provide the nutrients that I need. What I came up with is my tofu crumble. While this is not new to so many people. It is new to me. Here is what I did (disclaimer, there are no measurements included because everything is to taste.)
Extra Firm tofu
crumbled and sautéed
Onion, bell pepper (green, red, and orange),
Spring mix or whatever
greens you like-diced, and Cilantro-diced
Toni’s seasoning (shhh, this is a secret blend of spices 😊)
Sometimes I include either rice, quinoa, potatoes, or a meat substitute to bulk it up.
Saute it all up in olive oil, place in a low carb, whole wheat tortilla with a slice of cheeses if you wish and enjoy.