Weekend Breakfast Tofu Scramble
This hearty tofu scramble is a perfect way to start a leisurely weekend morning. Having everyone in the kitchen preparing a meal together is a great way to catch up with each other. This scramble is full of flavor and loaded with veggies and protein. It will keep you fueled for hours.
Weekend Breakfast Tofu Scramble
This scramble is full of veggies and high in protein. It is a very hearty and substantial breakfast. This is a great for a Sunday morning brunch when everyone is home and you can enjoy the food and the company.
Ingredients
- 2 tbsp avocado oil
- 1 cup ½ inch diced sweet potato
- 1 medium sweet onion diced
- 2 cloves garlic pressed through garlic press
- 1 medium diced red bell pepper
- 8 oz sliced white mushrooms
- 1 block extra firm tofu dried on a paper towel
- 2 cups baby spinach
Spices
- 3 tbsp nutritional yeast
- 1 tbsp cumin
- ¾ tsp tumeric
- 1 tsp black salt (kala namak) or regular salt kala namak is available on amazon.com
- 1 tsp chili powder
- 2 tbsp coconut amino acids
Toppings
- 1 large avocado diced
- ¼ cup chopped cilantro
Instructions
- Heat oil in large saute pan on medium-high. Cook potatoes and onion until potatoes are cooked until fork tender.
- Add garlic and cook 30 seconds.
- Add peppers and mushrooms and cook until mushrooms are getting soft.
- Crumble tofu into lots of chunks and add to pan. Cook until tofu is heated through. Next add the spinach and cook until just wilted.
- Stir in all of the spices and coconut amino acids and cook for about 5 more minutes over medium-low heat.
- Remove from heat and top with avocado and cilantro.
Notes
This is a great dish served with salsa and wedges of lime on the side. Thick slices of homemade sourdough bread is perfect with this breakfast.
Nutrition
Calories: 300kcalCarbohydrates: 26gProtein: 14gFat: 17gSaturated Fat: 2gSodium: 699mgPotassium: 1046mgFiber: 8gSugar: 9gVitamin A: 7357IUVitamin C: 54mgCalcium: 90mgIron: 4mg
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