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Craving a hot, delicious breakfast this morning and this was it! ?? Mediterranean Scramble with cherry tomatoes, peppers and eggplant, topped with fresh basil, hummus, capers and olive tapenade ???Today was a stay at home, play and relax all day kinda day. Can all days be like this??Recipe below (3 servings)!?
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1 14 oz. block extra firm organic tofu
1 red bell pepper sliced
1/3 eggplant sliced in rounds then halved
1/2 teaspoon kosher salt, pepper and italian seasoning (use half for veggies, half for tofu)
1/4 teaspoon turmeric for tofu
Small amount avocado oil or coconut oil for veggies and tofu
Toppings:
1/2 cup hummus (Recipe below)
1/2 cup sliced cherry tomatoes
2 T chiffonade fresh basil
1-2 teaspoons capers
2 T olive tapenade (finely chopped green and kalamata olives mixed with lemon juice and olive oil)??
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In a frying pan over medium heat, add oil, peppers and eggplant. Season with half the salt, pepper and Italian seasoning. Saute for about 7 to 10 minutes until tender. Remove veggies from pan to cook the tofu. Add small amount oil and crumble in the tofu. Add the seasonings and thoroughly mix. Cook for about 6 to 8 minutes, stirring often, until mixture gets drier and slightly browned. Serve tofu with cooked veggies and toppings. ??⭐
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Hummus: 1/4 cup olive oil, 1 can drained rinsed chickpeas, juice 1 lemon, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1-2 cloves minced garlic, optional 1 T tahini. Blend in food processor until smooth. Blend in small amount water if desired.
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