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Plant Based Tofu Scramble


Tofu, the plant-based protein powerhouse, takes the place of the eggs in hearty breakfast scrambles. To keep it plant-based we suggest using nutritional yeast for a cheesy flavor.

Tofu Scramble

We urge you to use all organic ingredients when possible

Ingredients

1 block silken or firm tofu (Use silken if you prefer a softer texture)

1 tbsp. oil of choice (coconut, olive, ghee)

1 tbsp. Turmeric

2 tbsp. Nutritional Yeast

2 tsp. Himalayan Black Salt (Kala Namak*)

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

1 tsp. Paprika

Salt & Pepper to taste (It is best to omit standard salt if using Kala Manak.)

*Optional

Black Salt A.K.A Kala Namak is a mineral salt that makes the tofu taste like eggs due to it's high sulfur content.

Instructions

In a large sauté pan, heat oil over medium heat. Add tofu and seasonings; scramble until all ingredients are combined and tofu is heated through.

Get creative! Use the recipe above and try a few twists:

  • Southwest- Add black beans, salsa and a pinch of cumin to the scramble. Top with salsa and guacamole. Make it a breakfast burrito and wrap it up in a nutrient dense tortilla or lavash. Yum!

  • Greek- Add spinach, fresh diced tomatoes, diced red onion or shallots and chopped kalamata olives.

  • Denver- Add diced green bell pepper and diced yellow onion. Sprinkle with nutritional yeast or organic cheese.

  • Herbed-Add cilantro, parsley and dill in the last minute of cooking.

  • Kale, Mushrooms & Caramelized Onion- To make caramelized onions, add 2 tbsp. of olive oil to a large sauté pan over low-medium heat. Thinly slice 1 yellow onion and add to pan with a pinch of salt. Cook onions slowly, stirring occasionally. You can add a few tablespoons of balsamic vinegar to deglaze the pan if necessary. While caramelized onions are cooking, sauté kale and mushrooms in a separate pan. Season with salt and pepper at the end of cooking so that the mushrooms get nice and brown. Add tofu scramble ingredients and onions. Enjoy!

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