Recipe by STACY DONG
I usually make this as breakfast for Z. But it's really an all-day meal, and not just for the kids, but for adults, too!
(Yields 1-2 servings)
1 medium organic egg
1 tbsp of organic tofu (I use the silken/soft tofu)
1 tbsp of frozen organic mixed vegetable (thawed)
1 tsp of organic onion, finely diced
1 tsp of organic cream cheese
1/2 tsp of organic extra virgin olive oil
1/2-1 tsp of organic dry parsley (optional)
Heat up a pan on medium low heat. When ready, add in the oil and the onions.
Stir until the onions are cooked or have turned translucent.
Add in the mixed vegetables and stir for 30 seconds to a minute. Meanwhile, beat the egg and tofu together. Add to the pan and stir. Finally, add in the cream cheese and parsley. Stir to mix well before serving.