Scrambled Tofu

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When I was in California for work I went to the infamous wellness grocery store Erewhon.  This is pretty much the Disney Land of health food stores from the products they carry to the prepared food that you stand in line for, its heaven!  Since becoming plant-based 7 months ago I’ve struggled to find a savory breakfast that would replace my beloved eggs.  I have stayed away from soy products because of the mixed messaging I’d read around its proven health benefits.  It seems I’ve been misled by mainstream media once again and discovered soy products for women my age can be extremely beneficial.  A 4 oz serving of tofu provides 77% of your daily recommended intake of calcium, and has 10 grams of protein. Tofu is still a processed food so you want to limit it to maybe a few times a week and try to eat whole beans and legumes instead. 

I hope you enjoy this recipe and let me know if you give it a try!

Preparation Time: 15 Minutes / Serves: 1

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Ingredients:

  • 1 tsp coconut oil

  • 1 shallot, minced

  • 1/2 block organic tofu (I use extra firm)

  • 1 tbsp nutritional yeast flakes

  • 1/2 tsp paprika

  • 1/2 tsp turmeric

  • 1/2 tsp salt

  • 1 tbsp almond milk

  • ½ cup cherry tomatoes, sliced in quarters

  • handful spinach

  • Salt & Pepper

Instructions:

  1. In a non-stick pan, heat coconut oil over medium heat add the shallots and sauté until soft

  2. Crumble tofu into the pan and sauté for 2-3 minutes

  3. Add the nutritional yeast, paprika, turmeric and salt.  Stir to incorporate and simmer for about 5 minutes.

  4. Add almond milk and cook for 2 more minutes then add veggies and cook until they are soft.

  5. Serve with ½ an avocado and some toasted sprouted grain toast

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BreakfastTracey SivakBreakfastComment