It’s nearing the end of the week and the fridge is looking bare. It’s -2 degrees outside and I want a hot, hearty breakfast – and fast! There’s a package of tofu about a month past expiration hiding at the back of the fridge. Do I dare? Why not! I plan to fry the devil out of it anyway, so I doubt any sinister amoebas will survive.
Luckily, I also have a batch of Pico De Gallo on hand. And to kick the heat up a notch, I’ll douse it with hot paprika. Good morning, taste buds – wake up!
Ingredients (serves 1)
½ package tofu – cubed
¼ cup Pico de Gallo (homemade, store bought, or whatever tomato-based product is in the cupboard)
½ tsp. hot paprika (I used hot & smoked)
salt & pepper
1 tbsp. chopped parsley or cilantro
Directions
- Spray skillet with a light layer of cooking oil. Using high heat, place the tofu in the pan and sprinkle with salt, pepper and paprika.
- Let cook for 2 minutes until under-side starts to sear, then turn the heat down to medium and cook another 3 minutes.
- Flip tofu, sprinkle with salt, pepper and paprika, sear on high for 2 minutes, then reduce and cook another 3 minutes.
- Add pico de gallo or tomato sauce (spice sauce up with hot paprika), garnish with parsley or cilantro, and serve hot immediately.
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