Not Just Tofu


In Uncategorized on September 13, 2010 at 6:08 am

What did you eat for breakfast this morning?  Was it your usual eggs and toast or was it oatmeal? If it was either, it was missing a serving of vegetables.  Most Americans, carnivore or herbivore, don’t eat the recommended amount of vegetables per day.  The best way to change this habit is by starting your morning with vegetables.  I am not talking potatoes, because potatoes although nutritious are a starch.  My breakfast of Green Eggs and Zucchini Home Fries provide you with 2 servings of vegetables to start your day.  It as appealing to your eyes as it is tasty to your tongue.  Full of Iron, fiber and vitamins, you can’t go wrong.

For those who don’t eat eggs, I morphed Tofu with Wilted Arugula breakfast tacos (posted in August) into a new dish.  I took the tofu filling and its’ toppings and created Tofu with Grit Cakes.  This breakfast already had a serving of vegetables, but it also is full of protein which makes up for the lack of meat that most rely on. 

Green Eggs and Zucchini Home Fries


2 eggs

½ cup of Zucchini, diced

¼ cup of yellow onions, diced

1/4 cup of red bell peppers

½ cup of frozen spinach, thawed and squeezed dry

1 clove of garlic, chopped

1 tablespoon of oil

1 tablespoon of butter

Salt and pepper to taste

Tabasco sauce (optional)


  • 2 Frying pan
  • Spatula
  • Wooden Spoon
  • Mixing bowl


Green Eggs

  • Beat 2 eggs
  • Melt butter in frying pan over medium heat
  • Add eggs and scramble
  • When the eggs are halfway done add the spinach
  • Season with salt and pepper
  • Dress with Tabasco sauce



  • Warm the oil in the frying pan
  • Add the onions and cooked till slightly soft
  • Add chopped garlic and cook till aromatic
  • Add the Zucchini to the mixture
  • Season with salt and pepper




  • ½ cup of Quick Grits
  • 1 ½ cups of water
  • Pinch of Sugar
  • ½ teaspoon of salt
  • ¼ cup of milk
  • 1 tbsp of butter for cooking
  • 2 tbsps for frying
  • Hot sauce (optional)


  1. Medium Sauce Pot
  2. Whisk
  3. Measuring Spoons
  4. Cookie Sheet
  5. Knife
  6. Spatula



  • Bring the water to a boil
  • Salt the water
  • Whisk in quick grits and cook over medium heat for 3 minutes
  • Add to the mixture the sugar and the 1 tbsp of butter
  • Slowly whisk in the milk and let simmer for 5 minutes, stirring often (The mixture should be a little stiff)
  • Pour the mixture into a greased cookie sheet
  • Let the mixture cool until stiff to the touch (20 minutes in the fridge)
  • Cut the cooled grits mixture into circle or rectangles
  • Melt 2 tbsp of butter in the frying pan
  • Fry the cut grit shapes in butter until brown and slightly crisp


  1. grit cake
  2.  tofu and arugula
  3. avocado, tomatoes, Feta and hot sauce

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