This is a perfect main for when you have a container of leftover roasted veg sitting in the fridge. The caramelised flavour of the veggies mixed with herbs, tofu and olives is a welcome treat for breakfast (or anytime.) You could also chop some vegetables and sauté them if you don’t have roasted on hand but I think the roasted flavour adds something special to this.
1 cup roasted veg (capsicum, eggplant, zucchini, carrot and radish)
Kalamata olives, handful
1/3 brick firm tofu, crumbled
Sprinkling of herbs – I used thyme, oregano, sage and paprika
1 tomato diced or 1/3 cup canned diced tomatoes
Salt and pepper to taste
- Toss everything in a fry pan, stir and heat.
*Optional: Serve with Sunflower Seed Cheese and a side salad.
