By:Â Madeleine Ignon
This morning I had a friend over for brunch, and I decided to make something a little different than the usual breakfast fare. Tofu is a great substitute for eggs, whether you are vegan or not. This is a great, flavorful dish because the tofu absorbs the spices really well, and you can get a good dose of veggies in before 11AM!
November is National Vegan Month! For more vegan recipes, click here.
1/2 block firm tofu, cubed
2 cups broccoli florets, chopped
1 cup frozen peas
1 large white onion, diced
4 cloves garlic, chopped
2 tbsp cumin
2 tbsp curry powder
1 tbsp balsamic vinegar
2 tbsp vegetable broth
salt and pepper to taste
- Saute the garlic and onion in a large pan coated generously with olive oil over medium heat until the onions are translucent and starting to brown.
- Add the broccoli, peas, tofu, and spices and move all the ingredients around the pan continuously. Make sure the vegetables and tofu are well-coated in spices.
- Add the balsamic vinegar and vegetable broth and let simmer. Cover and lower heat and let cook until the broccoli and peas are tender, about 5-7 minutes. Serve immediately.
Photos: Madeleine Ignon
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