Sprouted Tofu

There has been some controversy on the benefits of eating soy because soybeans contain phytic acid, which keeps your body from absorbing the minerals like calcium and iron. Sprouting the beans, however, decreases the phytic acid. So when I saw sprouted tofu at Trader Joe's, I was excited to try it. It actually tastes and works just like regular tofu so it will work for any tofu recipe you have. I made this tofu vegetable scramble and it was delicious.

Tofu-Veggie Scramble
This easy scramble is delicious not only for breakfast but also for a quick lunch or dinner. It’s great filling for a breakfast burrito too.

Olive oil
1/2 onion, diced
1 clove garlic, minced
1 yukon gold potato, diced
2 cups chopped broccoli
8 ounces sprouted (or regular) tofu
1 tablespoon fresh thyme
1/2 teaspoon tumeric
1 tablespoon water
Sea salt and black pepper to taste

In a skillet, add enough olive oil to coat the bottom of the pan and place over medium-low heat. Add onion and cook a couple of minutes until softened. Stir in the garlic, potato, and broccoli. Cover pan and cook about 10 minutes, stirring occasionally, until tender. Crumble the tofu and spread over the vegetables. Add the thyme, tumeric, and water and cook and stir until everything is combined and the tofu is heated through. Season to taste with the sea salt and black pepper.

Serves 2 to 4