This makes a tasty breakfast, lunch, or dinner. I love tofu and how versatile it is, and it makes a healthy, fibre packed swap for eggs. It has been eaten by the Okinawans (Blue Zone in Japan) for centuries. No, soy foods will not give you cancer or man boobs and is safe for cancer survivors! Serve with sourdough toast and a side of steamed greens.
PrintTofu Scramble
A tasty gut healthy alternative to scrambled eggs.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25 minutes
- Yield: Serves a family of 4
- Category: Breakfast, Lunch & Dinner
- Method: Pan
- Cuisine: Vegan, Vegetarian
Ingredients
500g firm calcium-set tofu, preferably organic (I like Nutrisoy)
1 small red onion
2 cloves garlic minced
1/2 red capsicum
1/2 yellow capsicum
8 small white button mushrooms
1 cup frozen corn
1 tsp garlic powder
1 tsp onion pwder
1 tsp ground turmeric
1/4 tsp black salt (optional – adds a nice eggy flavour to the tofu)
2 Tbsp low salt tamari or coconut aminos
1–2 handfuls of baby spinach
Instructions
Ina bowl, crumble the tofu into small pieces with your hands. Dice onion, capsicums and mushrooms and mince garlic.
Heat a large non-stick pan over medium-high heat, add a splash of water, then add onion, capsicum, corn and mushrooms. Cook for 5 minutes, until vegetables have softened.
Add tofu, fresh garlic, garlic and onion powder, turmeric, salt and stir to combine, cooking for another 5 minutes.
Turn heat to medium and continue cooking for 5 minutes or so until everything is cooked through and well combined.
Add the tamari or coconut aminos and baby spinach. Mix to combine and cook until spinach is wilted. Remove from the heat and serve.
