While Paninis are a regular item on lunch menus, their versatility makes them a perfect candidate for breakfast as well. This recipe uses tofu instead of eggs for a low cholesterol and filling start to the day. The softer texture of Medium firm tofu lends itself well to mashing, creating a consistency and texture very much like scrambled eggs.

Prep time: 10 minutes  Cooking time: 25 minutes Servings: 2 (or 1 for big appetites)

INGREDIENTS

• ½ pkg Sunrise Medium Firm Tofu, or Soyganic Premium Medium Firm Tofu, mashed
• Pinch of turmeric
  
• 1 Tbsp onion, chopped fine
  
• 1 Tbsp green bell pepper, chopped fine
  
• 1 Tbsp red bell pepper, chopped fine
  
• 1 whole wheat Panini flatbread
  
• ½ cup low fat, low sodium tex-mex cheese, grated
  
• 1 Tbsp salsa

DIRECTIONS
1. Use a fork to mash up the tofu into smaller pieces on a baking sheet. It should resemble the consistency of scrambled eggs.  Add a pinch of turmeric for colour. 
2. Mix the chopped onion, green bell pepper, and red bell pepper into the tofu.  Bake at 350F for 20 minutes.  Check on the mixture and turn as needed to ensure even cooking.
3. Cut the Panini flatbread in half.
4. Layer on the grated cheese, the tofu mixture, and the salsa onto one half of the flatbread.
5. Close sandwich with the other half of the flatbread and place onto Panini grill, set to medium heat.
6. Heat and press the sandwich until the cheese has melted and the bread is crisp and golden.
7. Slice in half diagonally and serve immediately.

Quick tip: The tofu scramble mixture can be prepared ahead and refrigerated. You can have a delicious breakfast ready to go in minutes!

Calories: 300   Fat: 9g  Carbs: 28g   Protein: 24g   Fibre: 4g   
40% of daily recommended value of calcium