Less than a year ago, I found out I have an egg intolerance. It broke my heart. I mean there was nothing I enjoyed more than waking up Sunday morning and brunching with my girls. Plus, 2 boiled eggs and a smoothie. Wasn’t that the breakfast of champions? Apparently, not for me.

    Since then, I’ve quite a few gluten-free, egg-free, dairy-free breakfast options but they are usually sweet. And I’m that person that craves SALTY in the morning ALL THE TIME, whether I’ve had two cocktails the night before or not.

    So, you can imagine how excited I got when a fellow IINer clued me into her tofu scramble recipe.

     What you need:

    Silken Tofu


    Veggies of your choice

    (I tried some kale, tomatoes and onions)


    Olive oil

    Salt to taste

    Saute onions in olive oil until they are soft. Add the tomatoes and kale. Then add the silken tofu and sprinkle some turmeric in. Turmeric will turn the tofu yellow making it look exactly like eggs! I also added ½ an avocado on top at the very end for some extra yummy fats. Ok, does it taste exactly like eggs – obviously not. But it definitely tasted excellent and satisfied my savory protein craving. In addition, the press recently reported that turmeric basically cures like every disease on the planet. (For more info, see: http://ireport.cnn.com/docs/DOC-1012314)


    Next time I make this, I probably wont add tomatoes (or maybe use cherry tomatoes) because I felt it made the whole scramble too watery. I’d love to try this with spinach or broccoli and some red peppers. Maybe even some goat feta? Mmmmm.