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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve on toast with avocado and/or salsa on the side. Store leftovers in refrigerator.
- Enjoy!
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