CHEESY TOFU SCRAMBLE
w/ STEAMED LEAFY GREENS
Breakfast scrambles are a popular go-to choice for so many looking for a protein rich, warm and savory breakfast. So many of my clients looking to make the shift to eating more plant-based find this recipe to be a perfect substitute for eggs. When discovering eggs are a top food allergen for some they immediately ask for a substitute and this is it. Like most scrambles pretty much anything goes. The key is to season your scramble. Tofu is a very plain base protein and it needs to be infused with flavor so choose seasonings you like such as those below. Other great pairs are oregano, marjoram, basil, paprika, etc. Change it up as you wish and make this scramble often using extras for wraps, salad toppings and tacos, etc.
INGREDIENTS
1 block (1 lb/450 g) firm organic tofu
1-2 tbsp gluten free, low gluten tamari, or coconut aminos
1 tbsp grapeseed or extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1 tsp turmeric
1 tsp sea salt
½ tsp black pepper
4 cups baby kale, Swiss chard or baby spinach
1/3 cup nutritional yeast
TO SERVE:
As is or with additional nutritional yeast, salsa, vegan cheese, hot sauce, etc.
1 avocado, thinly sliced
DIRECTIONS:
TERI’S TIPS:
w/ STEAMED LEAFY GREENS
Breakfast scrambles are a popular go-to choice for so many looking for a protein rich, warm and savory breakfast. So many of my clients looking to make the shift to eating more plant-based find this recipe to be a perfect substitute for eggs. When discovering eggs are a top food allergen for some they immediately ask for a substitute and this is it. Like most scrambles pretty much anything goes. The key is to season your scramble. Tofu is a very plain base protein and it needs to be infused with flavor so choose seasonings you like such as those below. Other great pairs are oregano, marjoram, basil, paprika, etc. Change it up as you wish and make this scramble often using extras for wraps, salad toppings and tacos, etc.
- Breakfast, lunch or dinner
- Vegan, soy, gluten free
- Prep time: Approx 25 minutes
- Servings 2 for breakfast plus leftovers for lunch tacos
INGREDIENTS
1 block (1 lb/450 g) firm organic tofu
1-2 tbsp gluten free, low gluten tamari, or coconut aminos
1 tbsp grapeseed or extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
1 tsp turmeric
1 tsp sea salt
½ tsp black pepper
4 cups baby kale, Swiss chard or baby spinach
1/3 cup nutritional yeast
TO SERVE:
As is or with additional nutritional yeast, salsa, vegan cheese, hot sauce, etc.
1 avocado, thinly sliced
DIRECTIONS:
- Cut tofu block into four thick slices, wrap in a tea towel and place on a cutting board. Top with another cutting board and place a heavy book or can on to. Let stand 15- 20 minutes while preparing the vegetables.
- When ready, crumble or shred tofu into a bowl and splash with tamari or coconut aminos tossing well.
- Heat a large skillet over medium heat, add the oil, onions and garlic; cook until softened, about 4 minutes, stirring often.
- Stir in bell pepper, and seasonings cooking for a minute or so before adding tofu. Cook 6-8 minutes, or until nicely golden brown, stirring often. Meantime…
- Heat a separate skillet over medium high, as greens with a splash of broth or water, season with sea salt, pepper and any other spice you enjoy until the greens are tender and heated through. Approx. 4 – 8 minutes pending on the greens.
- Remove pan from heat, stir in the nutritional yeast, taste and adjust seasonings if needed. Plate with the scramble tofu for a fabulous breakfast, lunch or dinner.
TERI’S TIPS:
- If more food is needed accompany with cooked farro or organic brown rice or a chopped veggie salad.