Mediterranean Scramble (*Very* Yummy)
1 package (14 oz.) firm tofu
4 oz. sliced mushrooms (I use half of a pre-sliced 8 oz. package)
1 small can (2.25 oz.) sliced black olives, drained
2 Tablespoons chopped sun-dried tomatoes in olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
Put the sun-dried tomatoes in olive oil* in frying pan over medium heat. Crumble the tofu, add to pan & stir. Add salt & turmeric, stir well. Stir in mushrooms and drained olives. Cook about 10 minutes on medium heat, until mushrooms are cooked, stirring occasionally.
Using pre-sliced tomatoes, olives, and mushrooms makes this dish super-quick and easy to prepare. Add a few minutes to prep time if you slice your own.
This is a very satisfying, hearty meal. Have it for breakfast with a slice of whole grain toast and a glass of orange juice, and it will keep you going strong all morning. For smaller appetites, divide into 4 portions and divide all nutrition info in half.
Nutrition Info (approximate): protein - 20 grams fat - 22 grams (mostly monounsaturated) carbohydrate - 19 grams calcium - 380 mg (if tofu is processed with calcium sulfate) iron - 3.5 mg sodium - 840 mg (leave out added salt to reduce sodium to 250 mg)
*I buy a big jar of sun-dried tomatoes, julienne sliced, in olive oil. They keep a long time in the fridge and are great in all sorts of dishes. If you don't have these, you can slice up dry sun-dried tomatoes, and add 1 Tablespoon olive oil.