Hagenburger Broccoli Breakfast
Our Broccoli Breakfast is a family favorite and my 4 year old’s most common breakfast request. You can use fresh veggies in place of frozen, but frozen ingredients can be convenient. This recipe will easily serve six people, and leftovers taste great (especially wrapped in a whole grain tortilla for family members on the go).
16 oz frozen broccoli (Safeway brand Petite Broccoli Florets is my favorite)
8 oz frozen chopped spinach
1/4 cup sun-dried tomatoes in olive oil, drained and chopped
14 oz package organic firm tofu (water packed)
1/2 tsp turmeric
1-2 Tbsp nutritional yeast (optional)
salt & pepper to taste
Combine the broccoli, spinach and sun-dried tomatoes in a large skillet over medium heat. While the veggies and thawing and beginning to cook, drain the tofu, wrap in clean dish towel, squeeze out excess water, crumble and combine with turmeric and nutritional yeast. Once the broccoli is partially cooked, but still “crunchy”, add the tofu mixture. Cook until the broccoli is the perfect texture and enjoy!