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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