Tofu Scrambled Eggs
Recipe courtesy Christine Waltermyer

That familiar yumminess, without a drop of cholesterol.  Tofu is a great source of calcium and protein, helping to keep bones strong and giving you plenty of energy to get you through your day!

1 pound firm tofu, drained
1 tablespoon sesame oil
1/2 cup carrots, diced
1/4 cup celery, diced
1/2 cup corn kernels
1/2 cup broccoli florettes
1/2 teaspoon sea salt
1/2 teaspoon of each of the following dried herbs: dill, basil and oregano
1/8 teaspoon tumeric
Black pepper

Place tofu in a colander to drain.  Cover tofu with a small plate and a weight on top, such as a bag of beans.  Press for 10 minutes.  Crumble tofu into a bowl and set aside.  Heat oil in a large skillet or wok over medium heat.  Sauté vegetables for 3 minutes or until softened.  Top vegetables with crumbled tofu, sea salt, herbs and tumeric.  Cover and steam 5 minutes.  Add black pepper to taste. Serve hot with whole grain toast.

Serves 6