Brought to you by Vitasoy
Scrambled tofu is a great vegan alternative to scrambled eggs. Just like egg, it’s full of protein so paired with some wholegrain toast it’s a filling and delicious breakfast that fuels your body with all the energy it needs to start the day!
Scrambled tofu for breakfast
I discovered this dish when I didn’t know how to use the rest of my tofu but didn’t feel like another stir fry. Now I love it! It’s a really great way to add versatility to your weekday breakfasts without needing to spend too long in the kitchen.
Scrambled Tofu Recipe
- 400g organic firm tofu
- 2 tbs Vitasoy Almond Milk Unsweetened
- 2 shallots, green end only, sliced
- 2 tbs extra virgin olive oil garlic infused
- ½ tsp sea salt
- ¼ tsp pepper
- 2 tsp ground turmeric
- 1 punnet of baby roma tomatoes, halved lengthways
- 50g baby spinach
- 50g rocket
- 4 slices wholegrain toast (you can use gluten free wholegrain toast if you prefer)
- Slice the tofu into chunky cubes and place onto a clean tea towel to soak up any moisture.
- Place the tofu into a large bowl and add the Vitasoy Almond Milk Unsweetened. Mash with a potato masher until crumbly. Set aside.
- Add the infused olive oil to a large non-stick pan on a medium heat. Once the pan and oil has started to heat, add the tofu, turmeric, salt, pepper and shallots. Cook for 2-3 minutes stirring continuously until the tofu is a rich yellow and very hot.
- Whilst waiting for that to cook, in a separate small frying pan add a dash of olive oil and cook the tomatoes on a medium heat until cooked, turning after about a minute.
- Then add the spinach and rocket to the small pan to slightly wilt (this will take 30-60 seconds on a low-medium heat).
- Once tofu is cooked, serve immediately on toast with a side of tomatoes and the wilted spinach and rocket.
This recipe is full of plant-based nutrition and will go a long way in helping you reach your nutrient requirements for the day, so you can keep your body functioning at its best. Quick mindset tip – when preparing your meals think – how many ingredients are derived from plants? By packing your meals with plant foods like vegetables and fruits, you’re providing your body with a wide variety of nutrients. Remember, its small changes in your thinking and meal preparation that can make all the difference to your overall health!
Did you try this breakfast recipe? Let me know what you thought in the comments below!
You may also like :
Latest posts by Amy Darcy (see all)
- Eggplant, Goats Cheese and Dill Vegetarian Fritters (gluten free, low FODMAP) - November 23, 2017
- Could Prioritising Spiritual Health be the Key to Positive Body Image & Weight Management? - November 20, 2017
- Chocolate Dipped Frozen Mango Pops - November 14, 2017