News: I started a job!

Which also means that with working a 9-5, I need a hearty breakfast. And personally, sometimes I need variation from the egg-based breakfast. Enter my tofu breakfast scramble.

Stepping into my role as a Patient Care Navigator at an integrative medicine practice, I’m thrilled to fuse my passion for healthcare with culinary arts. Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing “Functional Foodie Recipes,” simple yet purposeful recipes designed to easily culinary medicine, making the journey to well-being a flavorful one.

Make sure to check out @princetonintegrativehealth for the full video 🙂

This might be my favorite form of tofu. It’s like a tofu symphony, infused with the warm notes of turmeric, black pepper, and paprika. The earthy flavors of garlic marry the vibrant sweetness of red peppers, while the green spinach and basil adds a refreshing twist. As the scramble is heated on the flame, the flavors intensify and become a harmonious blend of savory and aromatic goodness.

Let’s get into the ingredients and all that they offer:

• Organic Tofu: Rich in plant-based protein, essential amino acids, and iron, this ingredient is a great way to start your mornings. Plus, many don’t know that it’s a good source of calcium and magnesium.
• Turmeric with Black Pepper: Turmeric contains curcumin, a potent anti-inflammatory and antioxidant compound. Paired with black pepper’s piperine, curcumin absorption is enhanced.
• Paprika: This red spice contains essential nutrients like vitamins A, E, and C, and possesses mild anti-inflammatory properties.
• Red Peppers: Excellent source of vitamin C – even more than your citrusy orange bolstering immune function and skin health.
• Spinach: Rich in vitamins A, C, and K, folate, and iron.
• Basil: Contains essential oils with potential antibacterial and anti-inflammatory effects.
• Garlic: Supports cardiovascular health by improving cholesterol and blood pressure.
• Onions: Rich in antioxidants like quercetin, which has anti-inflammatory effects. Contains prebiotic fibers for gut health and digestion.

It’s worth noting that this plate can be served at any meal of the day. I actually brought leftovers for lunch the following day. Plus, it pairs well with any base, whether that’s extra greens, quinoa, or toast.

TOFU BREAKFAST SCRAMBLE, GF + V

Ingredients

• 1 14-oz block organic extra firm tofu
• 1 tbsp organic soy sauce (gluten-free if needed)
• 1/2 tsp sustainably sourced turmeric & black pepper
• 1/4 tsp paprika
• 2 red peppers, sliced (loaded with vitamin C and antioxidants)
• 1 onion, sliced (rich in prebiotic fibers for gut health)
• 2 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1/4 cup vegetable broth or miso broth
• 2 cups spinach
• salt, to taste
• Optional: red pepper flakes, sun-dried tomatoes, olives

How to

1. Gently crumble tofu and coat with soy sauce, black pepper, and turmeric.
2. Warm your pan with a drizzle of olive oil over medium heat. Sauté onions for 2 minutes, then add red peppers and garlic, stirring for an additional 3 minutes.
3. Infuse with flavor! Deglaze the pan with vegetable broth or miso broth, allowing the aromas to mingle. Reduce until you get a thicker sauce.
4. Embrace the greens! Add spinach to the mix, stirring for just one minute. Then, introduce your seasoned tofu, letting it absorb 4 more minutes. Remember, a gentle stir is all it takes.
5. Time to savor!