The traditional Dixie breakfast: Eggs - cholesterol risk and fat Bacon - fat, salt, and sugar “cured” Toast - carbs, fat, and jam risks So this is my Type 2 breakfast: Preheat olive oil in frying pan - 2-5 mm Thin sliced ham sliced - 5-10 mm Brown one side Sliced, firm tofu - 5-10 mm Turn meat and add tofu slices and cover Remove meat and turn tofu over to brown other side Turn off range and let tofu brown while cutting ham to bite size pieces Serve on Dixie paper plate with black coffee or club soda. Toss paper plate in trash and the rest in sink with soapy, hot water. Crispy tofu replaces eggs and toast. Fried ham replaces bacon. Paper plate replaces washing dishes. The tofu picks up the flavor of the fried ham or anything else (I.e. sausage, chicken, fish, shrimp, or leftover pizza toppings). Bob Wilson
Great thing about firm tofu, is the ability to add flavour w/o too many bad things... A generational favourite, is a bit of soy sauce whilst frying, or marinating in a bit of soy and rice vinegar and sugar (am not a fan of heaps of added sugar either, but the amts needed to balance this marinade are less than in an apple, so acceptable for us aspirational geezers) Great thing about soy sauce, kimchi (basically gochujang), miso, tomato paste and others, is the ability to add loads of savoury / salty flavour, w/o too much added risk. Some matchsticksliced carrots and cukes in a fresher version of that same marinade formula (perhaps white or red vinegar for rice, and a touch of fresh ginger or garlic for a quick pickle -- works great for red cabbage which is a futurist fave), and you have fibre and crunch too. Explore!
