Okay, so it’s actually Monday. I went out to brunch Sunday, so didn’t make breakfast. The tomatoes, though, needed to be used soon, so I made this:
- Onions
- Mushrooms
- Garlic or garlic powder
- Two blocks of extra-firm tofu, drained
- Turmeric
- Salt and pepper
- Red pepper flakes
- Bragg’s liquid aminos
- Fresh tomatoes, chopped roughly (I used a combination of green, orange and red varieties of heirlooms, because I can)
- Fresh basil, washed and chopped roughly
Chop the onions and saute. At some later point, do the same with the mushrooms and garlic (if using fresh). While those are cooking, crumble the tofu into a bowl and add the seasonings, mixing to combine. Add tomatoes, and throw the whole shebang into a skillet. Cook on medium for about five minutes, stirring occasionally, then throw in the basil and cook for another five.
Enjoy.
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