Jennifer Danter
Forget “brinner” (breakfast for dinner) and get your egg on at lunchtime. Get double the protein power with eggs and tofu. While sweet potatoes rank higher on the glycemic index, pairing them with protein helps keep insulin levels from shooting through the roof.
Flavour tip
For robust, rich, deep flavour, roast the sweet potato; don’t steam or boil it.
Sweet Potato, Egg, and Tofu Squares
Ingredients
- 6 organic eggs
- 1/2 - 300 g package soft tofu
- 3 sun-dried tomatoes, packed in oil, chopped
- Sea salt, to taste
- 1 large sweet potato, cooked, peeled, and chopped
- 1/2 red pepper, chopped
- 1 cup (250 mL) chopped broccoli florets
- 3/4 cup (180 mL) crumbled feta or grated cheddar
Nutrition
Per serving:
- calories266
- protein19g
- fat15g
- saturated fat7g
- trans fat0g
- carbohydrates17g
- sugars6g
- fibre3g
- sodium465mg
Directions
01
Preheat oven to 350 F (180 C).
02
Crack eggs into large bowl and crumble in tofu. Add sun-dried tomatoes and salt. Using hand blender, whirl until well mixed. Stir in sweet potato, red pepper, and broccoli.
03
Pour into 8 in (20 cm) square baking dish lined with parchment paper (to make serving and clean-up easier). Sprinkle with cheese, and then bake until eggs are set, 35 to 40 minutes. Let stand for 5 minutes, and then cut into squares.
