Did you know that one block of firm tofu contains around 30 grams of protein? So the next time someone asks you where you get your protein on a plant-based diet, you can just point them in that direction. 😉
Tofu often gets a bad rap because it’s made out of soybeans. It’s been an ongoing myth that eating too much soy can cause breast cancer. Fortunately, this has been disproven and soybeans actually have a lot of healthy benefits. They are a great source of protein, calcium & iron.
This tofu scramble is a great staple in your diet if you’re trying to cut back on eggs or just looking for an alternative breakfast idea. Feel free to add different types of veggies to this dish based on your preference and what you have in your fridge.
As I mentioned earlier, tofu is a great vegan option because of how nutrient dense it is. Add in additional veggies and you have a meal full of micro nutrients! This is not only a great breakfast dish but it’s also a great option for lunch or dinner. You can serve it with toast, avocado, vegan cheese or hot sauce.
Tofu – firm or extra firm tofu will work for this recipe. There is no need to drain the tofu before you use it.
Leftovers can be stored in the fridge and reheated in the microwave or on the stovetop. I like to make this on Sunday and heat it up in the mornings before work.
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1 block firm tofu
- 1/4 tsp garlic powder
- 1/4 tsp tumeric
- 2 tbsp nutritional yeast
- 1 handful spinach
- salt & pepper, to taste
- Spray medium sized skillet with cooking spray. Sauté onion & bell pepper for 5-8 minutes until soft and fragrant.
- Crumble the tofu into the skillet and breakup with a spatula to get the same consistency of eggs.
- Add garlic powder, turmeric, nutritional yeast, salt & pepper and mix until tofu is coated with spices.
- Cook until tofu is heated through about 5 minutes.
- Add spinach in at the end and let the steam wilt into the scramble.
- Serve with bread, avocado, or hot sauce. Enjoy!