Hey Amy!

I haven’t posted anything for my vegetarian friends in quite some time.  Shame on me.  I was obsessed these past few weeks with chocolate and cocktails.  Go figure!

This is a perfect recipe for breakfast or brunch.  It’s delightful when served with your favorite salsa, either a traditional tomato or a mango.

Ingredients:

8 oz. firm tofu, diced
1/2 onion, diced
3 c. potato, steamed and diced
1 Tbsp. chopped garlic
1 1/2 c. skim milk
2 eggs
1 Tbsp. Dijon mustard
pinch of salt and pepper
2 Tbsp. fresh parsley

Preheat oven to 350.  Saute onions, potatoes, tofu and garlic in sprayed skillet for 10 minutes.  Whisk eggs and milk together.  Combine all other ingredients into a pie pan.  Pour egg mixture over and bake for 35 to 45 minutes until set.

Make sure you pay attention to it while in the oven.  Remember, every oven is different and you want to make sure this gets firm before you pull it out.   Change this recipe up each time with an addition of a new vegetable–spinach, mushrooms, peppers, you name it!  Enjoy!

xo–me

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