Veggie Tofu Breakfast Scramble
When you want something different than eggs for breakfast, this is a great option. Full of protein and healthy carbohydrates, this will fuel your morning. Make sure you use extra firm tofu as this has less water and will produce a better result. We also recommend “pressing” your tofu before hand. (see directions below) We hope you enjoy!
*This recipe can be used while on the diabetes or weight loss program.
Great source of protein
Full of vitamin A, K and C
Great source of fiber
Full of antioxidants
Ingredients: (Makes 4 servings)
14 oz. extra firm tofu (organic and non-GMO)
1 tsp. Salt
1 tsp. Garlic powder
½ tsp. Smoked paprika
½ tsp. Chili powder
1 tsp. Cumin
1-2 tsp. water
4 cups kale, removed from stem and chopped
½ red onion, chopped
1 cup bell pepper, chopped (any color)
Press your tofu: Unwrap your tofu and drain the water. Take your block of tofu and wrap in 4 paper towels or a clean kitchen towel. Place on a plate. Put something flat and heavy on top such as a book or heavy pot. Let stand for 15-20 minutes. This will help remove excess water and prevent your tofu from turning mushy.
Heat a pan over medium heat. When warm add 1 tsp. water and your onion. Saute in the water and cook until soft. You may need to add additional water to prevent the food from sticking.
Add kale and more water (1 tsp. at a time) and cook until kale is wilted.
Remove veggies from pan and set aside.
In a small bowl, add your seasonings and 1-2 tsp. water to create a sauce that will go over the tofu.
Using a potato masher or your hands, crumble the pressed tofu to desired size and add to pan. Add the sauce you made in step 5. Cook until heated through, 1-2 minutes.
Return veggies to pan with the tofu and combine.
Serving size while on the diabetes or weight loss program is ¼ of the recipe
This is very good topped with fresh salsa. Try topping with 1 Tbs.
If you are not on the weight loss or diabetes programs you can also add chopped cooked sweet potatoes, avocado or put in a wrap for a breakfast burrito.
Recipe adapted from The Minimalist Baker.