TOFU SCRAMBLE

However you do it, tofu is THE easiest and most versatile, and healthy breakfast protein. More specifically, 5 grams per half cup. No cholesterol or fat, but plenty of calcium and iron. Instead of reaching for the eggs, open a container of tofu and make this recipe with your favorite veggies and toppings!

Serves 2-4

Prep time: 10 minutes

Cook time: 10-12 minutes

Ingredients

  • 1 block of extra firm tofu

Optional ingredients:

  • chopped spinach
  • chopped kale
  • cherry tomatoes
  • onions
  • carrots
  • black beans
  • green or red pepper, minced
  • roasted potatoes, chopped
  • sliced mushrooms
  • tempeh bacon
  • 2 Tbls. nutritional yeast
  • Kala Namak*

*Kala Namak is black mineral salt that has an ‘eggy’ odor and flavor like eggs when used. It’s a fairly strong flavor, so if you choose to use it, do so sparingly.

Instructions

Depending on how firm you want the tofu, you can choose to press it for a couple of hours or overnight.

As long as you start with the extra firm block, you can use it right out of the container.

  1. Chop tofu into small pieces
  2. In pre-heated saute pan, spray a little canola or coconut oil and add tofu pieces.
  3. Saute tofu, stirring carefully and occasionally until pieces begin to brown.
  4. When they begin to turn dark brown, remove from pan and set aside.
  5. Add chopped onions to pan with a little broth or water and sauté until soft and translucent.
  6. Then, add your other vegetables of choice and sauté until they’re soft.
  7. Add back in the tofu and combine well.
  8. Sprinkle with nutritional yeast, salt and pepper to taste.
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