What a treat. I was really hungry after 30 minutes on the elliptical this morning, so I wanted a protein rich breakfast that would sustain me through my mid morning weight training workout and keep me full until lunch.
I made my tofu “egg” by poaching my sliced tofu in simmering salted water about 10 minutes. This gives it a perfect egg-like consistency. In my double burner skillet, I cooked one link of Field Roast Apple Sage Sausage. I sliced it into thin pieces and cooked it about 4 minutes on each side until the edges were crisp. On the other part of the pan, I cooked sliced mushrooms in a few drops of coconut oil and a drizzle of Braggs liquid aminos. When the mushrooms were cooked, I moved them aside and lightly sautéed some shredded Kale that De gave me again (thanks De). Once the tofu eggs were perfectly “eggy”, I transferred them to the pan with a tsp. of Earth Balance, seasoned them with turmeric, nutritional yeast and black pepper. I cooked them for one minute before flipping. Then I added a little Daiya Jack “cheese”. I served this combo open faced on whole wheat English muffins.
The stats: Two Open Faced Muffins 405 calories, , 28g protein, 16g fat and 8g fiber!
Have a great day!