Vegetable Tofu Scramble {a new recipe}

You may remember that I got my new cookbook in the mail

{finally}

and I was so excited to make a new recipe!
We had this for dinner and I thought it was so yummy!
There's a restaurant called Brother's that my hubby and I like to eat breakfast at,
and this dish totally reminded me of something I get there.
So here is the recipe for Vegetable Tofu Scramble

Ingredients:

1 tablespoon olive oil

1 1/2 cups chopped onions

1/4 teaspoon salt

1/4 teaspoon red pepper flakes {I'm a sissy when it comes to spice, so I left this out}

1/2 teaspoon smoked paprika

1 tablespoon chopped fresh oregano or 1 teaspoon dried {I used dried}

3 cups chopped fresh mushrooms

1 1/2 cups chopped red bell peppers

1 cake of firm tofu {about 16 oz}

2 tablespoons soy sauce

chopped scallions or snipped chives, or fresh parsley for garnish

In a skillet on medium-high heat, warm the olive oil and cook the onions with the salt, stirring frequently, for a couple of minutes. Stir in the red pepper flakes {or not}, smoked paprika, and the oregano, if using dried, and continue to cook for 3 or 4 minutes, until the onions have softened. Add the mushrooms and bell peppers and cook for about 5 minutes, until the mushrooms begin to release juice. Crumble the tofu {I scraped mine with a fork and it worked really well} into the vegetables, and cook, stirring often, for 8-10 minutes until heated through. Stir in the soy sauce and the oregano, if using fresh, and cook for about 2 minutes longer. Serve topped with garnish.

It turned out sooo yummy

{basically a variation of a scrambled egg dish}

and I love the touch of soy sauce!

We served ours with parmesan toast and some strawberries!

This recipe makes 4 servings

and each serving has only 159 calories and 11 grams of protein!

{Isaiah loves piggy back rides}