Granny has always had a deep love for eggs—plain and simple. As a creature of habit, grits and eggs were the breakfast staple six out of seven days a week in her home. Mornings spent with Granny and Grandaddy were always the best reason to get up and start the day.
Now, to help ease the transition into plant-based living, I’ve taken a classic breakfast favorite and added a little plant-powered magic to create a new southwest-inspired version that’s as nutritious as it is delicious. I’m pretty sure Granny will love it, and I hope you will too!
The star of this recipe is tofu, and I know it can be a bit intimidating for some. With that in mind, I’ve given it a southwest twist by seasoning it with red pepper, cumin, and mushrooms. But before we dive into the recipe, let’s take a moment to talk about tofu and why it deserves a place in your diet despite the skepticism you might hear from the naysayers.
Why Tofu is a Great Choice
Tofu is a high-protein food, offering between 8 to 10 grams of protein per serving. With only 70 calories, tofu is a nutrient-dense option, making it an excellent substitute for meat and dairy products. But the benefits don’t stop there. Research has linked tofu consumption to a variety of health perks, including improved skin elasticity, a reduced risk of certain cancers (such as breast and prostate cancer), and a lowered risk of heart disease. These health benefits can be traced back to its origin—the soybean. While eating soybeans all day may not sound appealing, incorporating tofu into your meals is an easy and delicious way to reap those benefits.
Since adding tofu regularly to my own diet, I’ve noticed significant improvements in my overall well-being, and I hope this recipe (and others to come!) can do the same for you.
Ingredients:
- 8 oz silken tofu
- ½ diced red pepper
- 2 garlic cloves, minced
- ½ cup diced mushrooms
- ½ cup chopped spinach
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small skillet, sauté the red pepper in olive oil or vegan butter over medium heat for about 5 minutes.
- Add the garlic, mushrooms, and spinach, and sauté for another 2 minutes. Then, remove from heat.
- In a blender (I swear by my Magic Blender), combine the remaining ingredients and blend until smooth.
- Pour the blended mixture into the skillet and transfer to the oven.
- Bake for 30 minutes, or until the top starts to brown and the edges begin to pull away from the sides of the skillet.
This recipe serves two, but you can easily double it for four servings by using a larger skillet. As always, if you have any questions about this recipe (or any others), feel free to leave a comment below or reach out to me on Twitter and Instagram.
Enjoy!
