Dear Dad,
Back when I played football I used to regularly eat 6 egg omelets for breakfast.
Surprisingly, I never really liked eggs. But I did love veggie scrambles with potatoes, peppers, onions, spinach, avacado, and salsa. Eggs seemed to be the only option to bring it all of it together to create a full breakfast. Eggs were the vehicle to get all the other good stuff.
Since those days I have expanded my pallet. Long gone are the repetitive dinners of grilled chicken, brown rice, and broccoli, the afternoon snacks of PB&J, and without the necessity of being a large football player, my 6 egg omelets have been retired as well.
However, this weekend I was feeling nostalgic and in the mood for a scramble. But, never really liking eggs, I replaced them—with tofu. It was a tofu, potato, spinach, pepper, avocado and salsa scramble and it was delicious!
I know what you’re thinking…because I would have thought the same thing…tofu..? Just a few years ago I likely would have made a snide comment to a friend eating something similar. But why? Eggs never did it for me anyway—they were just a vehicle for all the other delicious foods and flavors. The texture of tofu and its ability to mirror the flavor profile of the rest of the dish makes it a perfectly capable vehicle of its own.
Now, I’m not saying you should go make yourself a tofu scramble—eggs may be just fine for you (loaded with veggies)—but don’t be afraid to try new foods and update previously favorite recipes to match your current preferences.
Variety is good. Old dogs should learn new tricks.
Try new recipes this week.
With Love,
JSR
