Vegan Tofu Scramble
Ten years ago if you said I was going to enjoy having vegetables for breakfast, I would have broken out in a laughing fit.
If you haven’t guessed from the majority of my posts, breakfast is my favourite meal. Morning, noon or night, I’m down for a plate of pancakes — or, as of lately, a protein-charged meal with a side of leafy greens.
When I was detoxing from sugar, it was hard for me to let go of my toast smothered in butter and jam. Pre-detox, I considered adding almond butter as a good protein source to keep me full until lunch. I couldn’t have been more wrong.
Working with my naturopath and finally admitting I’m addicted to sugar has changed the foods I eat in the morning. Before, my body was running on it — from one blood sugar crash to the next. Now, I’m setting myself up for a day fuelled by healthy food.
When I first made this change I stuck to the basics — a two-egg omelet made with a large handful of spinach and ½ cup of sliced mushrooms. It was quick and kept me from snacking an hour later. After a month, this combo became monotonous and I was ready to branch out.
I’m not much of a meat eater (when I cook for myself, I stick to plant-based foods), so any animal products past eggs and bacon were off the list. Protein smoothies aren’t my idea of a fun breakfast, although they do in a pinch! And oats still provide a heavier dose of carbohydrates than I require. Following the lead of my #1 girl crush Jillian Harris, I turned to a tofu scramble as a healthy and satisfying way to start my day. With 13+ g of protein and as many vegetables as you want, a tofu scramble is easy to make and can also help you clean out the fridge.
Vegan Tofu Scramble
Makes 2 servings
- ½ package of extra firm tofu (4 oz.)
- 2 tbsp. olive oil
- ¼ tsp. basil
- ¼ tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. pepper
- 2 tbsp. nutritional yeast
- 1 tbsp. turmeric
- 1 handful spinach
- 1/3 cup mushrooms, chopped
- 1/3 cup roasted sweet potato, chopped (How to roast a sweet potato? Click here)
- 1/3 cup zucchini, chopped
- ½ cup red pepper, chopped
- ¼ cup onion, chopped
1) Remove tofu from package and drain liquid. Lay tofu between two pieces of paper towel and place a heavy object on top. Press down firmly to remove any extra liquid.
2) Once fully drained, move tofu to a small bowl and, using a fork or potato masher, break tofu into small curds resembling scrambled eggs.
3) In a pan, heat oil over medium heat.
4) Add tofu and spinach to pan. Cook for 3 minutes.
5) Add spices, stir, then add vegetables. Cook for an additional 2-3 minutes.
6) Serve on it’s own or in a tortilla wrap.