Vegetable Scrambled Tofu
Transform your morning routine with this vegetable scrambled tofu: a colourful, protein-rich dish, bursting with a variety of vegetables and flavourful spices, for a hearty, nourishing breakfast.
In the collections
The ingredients
- 1 tsp avocado oil
- ¼ onion, finely chopped
- ¼ cup tomatoes, chopped
- ¼ cup mushrooms, chopped
- 85 g extra-firm tofu, 1/5 of a block
- 1 tbsp nutritional yeast
- 1 tbsp dried parsley
- ½ tsp turmeric
- ¼ tsp paprika
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
- 1 tbsp water, 1 to 2
- Salt to taste
- ½ cup spinach
The method
- In a skillet over medium-high heat, add the oil, onion, tomatoes and mushrooms. Cook for 2-3 minutes.
- Wrap the tofu in a paper towel and press to remove excess water. Crumble the tofu directly into the skillet with your hands and cook for 1-2 minutes.
- In a small bowl, mix all the spices with the water, then add to the tofu. Mix and cook for another 2 minutes.
- Add the spinach and cook for 1 minute. Serve hot with sliced bread, if desired.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 240Calories
- 14 gFat
- 8 gCarbs
- 4 gFibre
- 21 gProtein
Extra-firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids, ideal for vegetarians and vegans.
Tofu contains isoflavones, plant compounds with potential antioxidant properties that may support hormonal balance.
Turmeric has anti-inflammatory, anticancer and antioxidant properties, and may improve joint, brain and heart health while reducing inflammation in the body.
