Sick of eating eggs or oatmeal every single day for breakfast or brunch?
Then it’s time to mix it up with this (seriously) mouthwatering tofu scramble recipe.
I used to think tofu scramble was weird and something to avoid at all costs. That was, until I had it cooked like this.
Filled with fresh veggies, heart-healthy olive oil, and protein-packed tofu, this recipe is sure to please vegetarians and non-vegetarians alike.
(It’s true: even my highly carnivorous brother will eat this when I make it, it’s that good.)
Plus, it’s quick and easy to make, tastes great and is sure to keep you full all morning long. And it makes for awesome leftovers!
Here’s how to make it:
1 block firm tofu
1 clove garlic, crushed
1/4 sweet white onion, chopped
1 T olive oil
2-3 types of fresh, seasonal veggies (I used broccoli and red pepper here)
1/2 T nutritional yeast (optional)
1/2 T Bragg’s Liquid Aminos or low sodium soy sauce
Sriracha or other hot sauce to taste
1/4 cup fresh basil, chopped (substitute 1/2 T pesto if no basil available)
Optional: Sharp cheddar cheese to taste
Add 1/2 olive oil to nonstick cooking pan and heat on medium high heat. Once pan is warm, break up the tofu into crumbles with your hands into the pan. Let tofu cook on medium heat for about 10 minutes, or until there’s no water visible in with the tofu and it’s starting to brown. Stir occasionally so that all sides get fully cooked.
Once the tofu is starting to brown, add the rest of the olive oil and the onions and garlic to the pan. Add nutritional yeast, Bragg’s Liquid Aminos (or soy sauce), and sriracha (or other hot sauce). Mix it in the pan thoroughly and let sit for about a minute.
Add seasonal veggies and cook for about 10 minutes or until browned. Stir in half the basil. Dish on a plate, add the rest of the basil and top with cheese. Serve with potatoes if desired.
Recipe serves 3-4.
Approximate nutritional information:
Total calories: 248
Protein: 18 g
Carbohydrates: 12 g
Fat: 16 g