One of my biggest challenges in living alkaline is deciding what to eat for breakfast. The typical sweet breakfasts (pastry, toast with jam, cappucino, milk tea and even fruit) are out the door as they are all considered acid foods(don't worry, I'll be posting some equally yummy sweet alkaline recipes soon). When I first did my 30 day alkaline cleanse, I was extremely hardcore and strict with myself. Everyday, I would wake up early and prepare myself a veggie breakfast such as sliced avocado, tomatoes, cucumbers with a squeeze of lemon, olive oil and salt to taste. To add variety, sometimes I would even steam some broccoli the night before and add lemon and salt for flavor. You should see the confused faces of my Italian coworkers when they saw me eating steamed zucchine at 9 am in our break room. Knowing that it would be useless to explain the concept of eating alkaline to a group of people whose culture praises of al dente pasta, espresso, and tiramisu, I simply reply with “I’m Taiwanese” and smile. They politely smile back accepting my explanation and return to their whispering.
For 30 days I have to say it wasn’t hard to eat steamed veggies for breakfast but now that I’ve decided to live alkaline on a daily basis, I need to come up with some more interesting breakfast recipes. Having lived in Los Angeles for 8 years, I am a huge fan of big hearty American style omelets. So today I decided to make a tofu scramble with the usual steamed broccoli that is now a regular stable in my fridge. I have to say, I was pleasantly surprised at how similar the texture of the firm tofu was to real scrambled eggs. Like with any scrabble egg recipe, you really can create any type of variation you like. If I had some alkaline ketchup available, I would definitely have it on the side.
Scrambled Tofu with Broccoli
preparation time: 20 minutes
preparation time: 20 minutes
- 1 block of FIRM tofu (important to use FIRM tofu so that it crumbles and creates the texture of scramble eggs)
- 1 head of broccoli, cut into small pieces
- 2 tps of olive oil
- ½ cup of veggie broth
- tsp of sesame oil
- salt and pepper for taste
1) Heat up your pan with some olive oil
2) Sautee the broccoli until soft and season with some salt
3) Once the broccoli is seasoned and cooked, remove the broccoli off the pan
4) Add some more olive oil to the pan and crumble the firm tofu into small pieces. As tofu doesn’t really have a taste, I prefer to cook and season it separately to get all the flavors in. Firm tofu can be a bit dry so add the veggie broth to moisten it and give it more flavor.
5) Once you are happy with the taste of the tofu, mix in the broccoli and mix it up.
Serve it up with some fresh tomatoes to give the plate some freshness!
