Mediterranean Tofu Scramble Brunch

1 package 16 ounce Tofu

1 Red Pepper diced

1/4 Red Onion diced

2 cloves garlic diced

Tumeric/salt/Grapeseed Oil

1 Package Benevolent Bacon cooked

1/4 Cup Raw Cauliflower minced extra fine

6-8 Fingerling Potatoes

Peel and chop potatoes, add to an iron pan and cover with water, boil simmer for approx. 10 minutes, drain water, and sauté in Grapeseed Oil. Add some of the onion, red pepper, garlic and sauté 5 minutes. Set aside.


1 Jar Sun-dried Tomatoes

Add to blender with 1 clove of garlic. You may or may not have to add oil, I usually drain the oil and add my own EVOO, So easy!

Warm a pan with grapeseed oil, crumble the tofu and sauté until browned on all sides, add the turmeric, red pepper, onion and sauté another 10 minutes. Add the raw cauliflower and sauté turning frequently for 5 minutes. Turn in the potatoes and warm together.

Garnish with Tomatoes, Black Olives, Sun dried Tomato Pesto, Raw Olive Oil, Salt, Pepper. And Benevelont Bacon from Sweet Earth, they have improved this bacon, it was SO good! Now possibly my favorite!

Served with fresh made Tangerine, Blood Oranges juice.

The flavors of the Mediterranean come to life. One of the great reasons to travel is to experience food in different countries. Many years ago our family went to Turkey and we stayed on a gullet on the Turquoise Coast and every morning they would serve us breakfast and it always had EVOO, tomatoes, black Olives and pestos. Will always love this combo for breakfast. Please try and let me know how much you enjoyed! Blessings!

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