Okay, I’ve got a weird dish for y’all. I hope you give it a try and like it!
Growing up, my mom used to make scrambled eggs and then mix a bit of cream cheese into them just at the end of cooking so it got warm and a little melty. Weird, right? Absolutely wonderful. But I have no problem acknowledging that this might be something I love so much because I’ve had it my whole life.
I recreated it with tofu and tofutti. A tofu-loaded breakfast dish! To add a little extra nutrition, I paired it with a yummy fruit-and-veggie juice. Happy breakfast 🙂
serves 1
2 t vegetable oil of choice
1/2 block tofu
1/4 C nutritional yeast
tiny dashes of turmeric and/or curry for color
salt & pepper to taste
2 T Tofutti cream cheese
optional garnishes: salsa, hot sauce, cilantro, scallions
Heat vegetable oil over medium-high heat in a nonstick skillet. Crumble tofu into the oil, and cook until some edges are lightly browned. Add in all seasonings and stir until well combined. Push the tofu over to one side of the pan and add cream cheese to the empty side of the pan. Mash it up with a spatula a bit until cream cheese melts a little and breaks up. Then stir into tofu.
That’s it!
You can of course put a little bit of cream cheese in a much more veggie-loaded scramble – it still adds a fun creamy bite to the dish! I just wanted this to look like my childhood dish, which was pretty much eggs and cream cheese. Wish I could say that sounded gross to me now, buuuuut it just doesn’t. Though I do like this version much better – it’s light and delicious!
Nutrition facts per serving: Calories: 243; Calories from Fat: 154; Total Fat: 17.1g; Saturated Fat: 3.1g; Sodium: 137mg; Total Carbohydrates: 11.9g; Dietary Fiber: 5.5g; Protein: 13.9g
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