Butternut Squash Tofu Scramble

Butternut Squash adds a hearty earthy flavor that is a nice addition to this breakfast or anytime dish.  I like to make this Scramble in a skillet because it is easy to move the whole dish from the stove top to the oven for a final broil, basically all in one dish!  I’m all for minimal dish washing and clean up! There is a lot of flexibility with this recipe.  Add mushrooms, yellow/red/orange bell pepper, or more herbs, depending on what is in season. You can cook the vegetables a day ahead and have them prepared to be finished with the topping of the eggs later.

2 cups butternut squash, cut into 1/2-inch size pieces

3 tablespoons olive or vegetable oil

3 garlic cloves, minced

1 large sweet or red onion, cut into 1/2-inch size pieces

1 large zucchini, cut into 1/2-inch size pieces

1 eggplant, cut into 1/2 inch size pieces

5-6 fingerling or other small potato, cut in 1/2-inch pieces

1 14-ounce package of firm tofu, precut or cut in 1/2 inch pieces

3-4 eggs or more

1/3 cup fresh basil or other herbs, chopped

Salt and Pepper to taste

Begin by roasting the butternut squash on a  in a 400 degree oven for 45 minutes. Make sure it is soft to the touch.  Set aside. In a large cast iron skillet heat the oil over medium high heat.  Add the garlic and onion. Saute until lightly brown, about 4-5 minutes.  Add the zucchini, eggplant, potatoes, and butternut squash.  Cook for 3-4 more minutes.  Stir with a wooden spatula.  Add the tofu and cook for 2-3 more minutes. Remove from the stove. Sprinkle on herbs.  Pictured here I chopped some fresh Chinese herbs that are a type of chives.  I love to serve fresh basil when it is in season here. Turn on your broiler oven.  Gently crack open 3-4 eggs on top of the browned vegetables and tofu.  Place under a broiler at your lowest rack for about two minutes.  Watch carefully because the eggs can cook quickly under the broiler.  You want them just barely cooked with the yoke still runny.  Sprinkle sea salt and ground pepper on top.


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