It’s not all that easy to get good tofu here in Panama. They sell it, but it’s, for the most part, the silken kind that I am not a fan of. It makes me feel like it’s wierd jelly, and jelly will not be tolerated in this household.
Thankfully, the wonderful Fruiteria Mimi at the end of my street sells their own pressed, firm tofu! It’s cheap and delicious, so when I get cravings for some of the scrambled stuff, it’s never too far away.
It’s becoming something of a tradition to have scrambled tofu and bagels for Friday breakfast over here, with a blueberry smoothie. Delicious!
This is a very simple but incredibly tasty variation, getting some greeny herbs and tomato in for an early morning health kick. For a ten-minute breakfast, you can’t go wrong with this!
1 tablespoon coconut oil
1/2 red onion, diced
3 cloves garlic, crushed
2 cups tofu, smashed up
1/2 teaspoon ground cumin
1/4 teaspoon paprika
a pinch of turmeric
1/4 cup fresh parsley, chopped
1 tomato, diced, or 5-6 cherry tomatoes, halved
Heat the coconut oil in a frying pan and add in the red onion and garlic
Fry until translucent, the add in the tofu and combine well
Fry and stir for 5 minutes, until parts of the tofu are getting crispy
Add in the cumin and paprika, then fry for 3 more minutes
Stir in the parsley and tomato, fry for 2 more minutes, then serve with a bagel and some slices of avocado
It’s not well known that parsley has flavonoids that act as antioxidants, as well as an abundance of Vitamin A and C. It can also help you to keep your heart healthy!
Never has a brunch been quite so healthy….