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    Home » Main Dish » Tofu Veggie Breakfast Scramble

    Tofu Veggie Breakfast Scramble

    Apr 2, 2018 • Breakfast, Follicular Phase, Main Dish, Menstrual Phase

    Jump to Recipe·Print Recipe
    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased

    I know tofu scramble is nothing new but this recipe has been making me more happy than I’d like to admit!

    Lately, I feel like tofu is one of the only plant proteins that doesn’t hurt my stomach.

    Ugh, I’m really living up to that vegan stereotype… LOL. Sorry not sorry.

    Aside from tempeh and edamame, tofu leaves me feeling good and doesn’t aggravate my digestion or make me bloated to uncomfortable oblivion, which is what led me to this ‘Tofu Veggie Breakfast Scramble’! Not sure what’s going on, but my stomach feels more sensitive than ever, especially with chickpeas and lentils. It doesn’t matter if they are soaked or sprouted or steamed, they’re not workin for me. Even cauliflower, sweet potatoes and apples (my favorite snack ever..) are not agreeing with me lately. Ugh.

    I’ve learned that the more often you eat the same foods, the more likely you are to become sensitive to those foods, which is why it’s important to rotate and not eat the same things everyday. Doing this also rotates the vitamins and minerals unique to each whole food, making sure you get a balance of all essential nutrients.

    Side note: Last week, I ordered the Food Sensitivity test from EverlyWell to dive deeper into this issue (let me know if you guys have tried it!) because I’m tired of feeling discomfort after eating and am I’m excited to see if my results reveal any sensitivities! For 10% off your own kit, use this link!

    When tofu is properly pressed and seasoned, people go crazy for it. I’ve received countless messages about vegans tricking their significant others into eating a vegan meal by giving them a plate of my oh-so-delicious Vegan Tofu Ricotta Lasagna. The reactions are priceless when they find out it’s vegan lasagna with no meat or cheese! I live for those moments ha.

    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased

    Tofu done right is a magical plant based treasure.

    Don’t knock it until you try it and I strongly encourage you to try this breakfast scramble! Consider it a nice change of pace because I’m guilty of making the same foods each and every week, purely out of convenience and I’m sure many of you do the same. Think savory, veggie-filled and golden in color with an egg-like texture that’s also packed with protein. I’ve been spotted adding black beans and salsa to this scramble for a southwestern twist. YUMM.

    With a little preparation, you’ll be happy to know it comes together in no time. I do make a biiig batch because Terry eats for 10 people and I like leftovers for quick lunches. So keep that in mind before you try this recipe because it makes enough for 5-7 servings since it calls for two packages of extra-firm tofu.

    The perfect complement to tofu scramble? Avocado toast, which brings an amazing balance of crunchy and creamy. Or, I often serve it on toast over spinach, with avocado on the side. Can you say heavenly?! Some people add kala namak which is black salt with an egg-like sulfur taste, but that’s not really my jam… even the smell of eggs make me queasy so I stick to yummy spices and good ole sea salt, but you do you!

    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased
    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased
    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased
    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased
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    Tofu Veggie Breakfast Scramble

    ★★★★★ 5 from 1 reviews
    • Author: Shannon Leparski
    • Prep Time: 45
    • Cook Time: 15
    • Total Time: 1 hour
    • Yield: 6 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: Vegan
    Print Recipe
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    Description

    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices like turmeric, and super fresh flavorful herbs.


    Ingredients

    Scale
    • 2 organic 14 oz packages of extra-firm tofu
    • 1 tablespoon coconut oil (or ay high-heat oil)
    • 1 shallot, finely diced
    • 1/2 jalapeño, diced (optional)
    • 1 large head of broccoli florets
    • 1 cup of chopped white button mushrooms (about 6)
    • pinch of sea salt and pepper
    • 1 clove minced garlic
    • 3 tablespoons nutritional yeast
    • 2 teaspoons turmeric
    • 2 teaspoons low-sodium tamari (or soy sauce/liquid aminos)
    • 1 teaspoon sea salt (or kala namak) and pepper
    • 1/2 teaspoon paprika
    • 1 tablespoon coconut oil
    • 2 cups spinach
    • 1/3 cup chopped fresh parsley (very detoxifying!)

    Instructions

    1. Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 4 or 5 slices. Lay flat over 2 paper towels (or one clean kitchen towel) on top of a baking sheet. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) on top, plus a fairly heavy book on top of that (because you don’t want the book to get wet!) and set aside for 30-40 minutes. Could also use a tofu press if you have one.
    2. Meanwhile, you can prep and cook the veggies. Feel free to add in extra/more veggies than the recipe calls for. I usually load up on veggies and use whatever I have on hand! Chop up the shallot, jalapeño, broccoli and mushrooms.
    3. In a large pan, melt the coconut oil over medium-high heat. Once hot, sauté the onion and jalapeño for about 4 minutes, or until translucent. Stir in the broccoli, mushrooms, sea salt, pepper and garlic. Turn heat down to medium and cover to steam cook the veggies, for about 4-7 minutes or until tender, but not overcooked! You still want the broccoli to be vibrant in color. Turn off heat and transfer veggie mixture to a bowl, then set aside.
    4. After the tofu has been pressed, start to crumble it in a large bowl with your hands then mix in the spices – nutritional yeast, turmeric, tamari, sea salt, pepper and paprika. Mix until well combined and the spices are evenly dispersed on the crumbled tofu.
    5. In the same pan, melt more coconut oil over medium-high heat and add the crumbled tofu, stirring occasionally. Cook 5-10 minutes. You will notice the golden color getting deeper. Then stir in the veggie mixture, the spinach and the parsley and remove from heat.
    6. Serve on toast with avocado and/or salsa on the side. Store leftovers in refrigerator.
    7. Enjoy!

    Keywords: vegan tofu scramble, veggie breakfast scramble, tofu scramble, tofu breakfast recipe, Healthy, Vegan, Veggie, Tofu, Breakfast, Scramble, recipe, anti inflammatory, spices, vegan egg, tofu scramble, spicy

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    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Tofu Veggie Breakfast Scramble. Vegan and gluten free with anti-inflammatory spices and fresh flavors. #vegan #tofu #scramble #veggie #plantbased

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    Reader Interactions

    Comments

    1. Dolly

      March 12, 2019 at 11:05 pm

      Maybe now 15-minute healthy breakfast ready.

      ★★★★★

      Reply
    2. Mariya

      May 15, 2018 at 10:56 am

      Easy and Healthy food for breakfast. Thank you for sharing unique content step by step.

      Reply
    3. christopher kates

      May 07, 2018 at 5:18 am

      I just loved this easy breakfast recipe.This looks beyond delicious. I am going to make this as soon as possible. Well done! I can’t wait to try this either. My most favorite hobby is trying out new recipes. Since I’m engaged in my work at I don’t get much time now a days to tryout everything posted here but I had tried most of them and almost all came out really tasty at my first try itself.

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    I’m so proud of The Happy Hormone Tracker and ca I’m so proud of The Happy Hormone Tracker and can’t stop staring at it! 🤩 here is what the inside pages look like. there is also a weekly reflection page that you’ll fill out after each week! you’ll be tracking month and day, cycle day, moon phase, cervical mucus, bleeding or spotting, symptoms, ovulation, pain/cysts and basal body temperature, digestion, overall mood, stress level, libido, sleep quality, supplements, nourishing foods, cravings, movement and lastly workflow or motivation! tracking these things will help you notice patterns. like for instance after ovulation, my mood is super low for a couple days due to the shift in hormones. so I can plan accordingly and know what’s coming! 

what about this tracker makes you excited?! I want to hear your thoughts!! you can preorder The Happy Hormone Tracker on amazon or wherever books are sold! Release date is October 20th 🩸 

#happyhormonetracker #periodtracking #cycletracking #happyhormones
    🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hor 🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hormone Tracker, now available for preorder (on amazon and where all books are sold)!! This is the first-of-it’s-kind, a 90-day wellness journal for monthly cycle tracking that gives women the guidance and space they need. It will help you monitor how nourishment, movement, sleep, supplements and more impact your hormonal fluctuations. You can track bleeding, cervical mucus, basal body temperature, moods and so much more 🩸 it also has a weekly reflection page.

EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
⁣⠀
>> So how do you open up your drainage pathways (and keep them open)? ⁣⠀
• proper hydration, ideally with mineral drops⁣⠀
• daily movement to break a sweat (I love using my @higherdose sauna blanket in addition to movement)⁣⠀
• balanced whole food diet: lots of veggies and fruit, fiber from real food, nothing processed, no refined sugar⁣⠀
• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
- clean products: beauty, skincare, cleaning, etc⁣⠀
- air quality: open the windows, get a @airdoctorpro air filter, plants⁣⠀
- proper sleep: 7-8 hours⁣⠀
- healthy mind: mediation, yoga, breath work⠀
⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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