Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!
Yield: 2 servings
Ingredients
14 oz. extra firm tofu, pressed
1/4 tsp. Himalayan fine pink salt
1/4 tsp. onion powder
1/4 tsp. white pepper
1/4 tsp. turmeric
1 garlic clove, minced
1 Tbsp. green onion, to garnish
1 Tbsp. avocado oil
Directions
- Using your hands, break up the tofu into small crumbles.
- In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick.
- Serve with chopped green onion.
Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash
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