Breakfast is my favorite time of day, especially when I have the morning off and I can make something special. This tofu scramble is a great alternative to eggs, it packs a good amount of protein and has fewer calories. Tofu is also cholesterol free. This is a nice healthy dairy-free breakfast option that’s great for anyone looking for something healthy, and not to mention delicious.
Note: Tofu is usually packaged in water. You will need to drain all the water out once opened, and need to press all the water out. This will give it a better texture, and will not fall apart when cooked. To do this, use a cutting board and wrap the tofu in a clean towel, or you can also use a few paper towels. Next place a few heavy books on top of the tofu carefully and the weight will press the water out. This usually takes 15-20 minutes to complete. Once the water is all out, the tofu will feel more compact and sponge like.
Yield: 4 servings
1 package of extra firm tofu, pressed and dried.
1 roma tomato
1 yellow, red, or orange bell pepper
1 small head of broccoli
2 tbsp crushed walnuts
1 tbsp. turmeric
1 tsp paprika
1 tsp. garlic powder
2-3 tbsp. olive oil
3 tbsp. water or vegetable stock
pepper to taste
Once you have the tofu pressed, cut into thirds, then cut into a small dice.
Wash and dry all produce.
Cut the avocado in half, remove the pit, and cut into a small dice.
Cut the broccoli, tomato into a small dice.
Take the bell pepper, cut it in half and remove the seeds and top and cut into small dice.
In a small saute pan, heat to medium high and add in the olive oil.
Once hot add in the tofu and gently stir until slightly golden.
Add in the turmeric, paprika, and garlic powder and stir until well coated, and set aside.
In the same pan, add the water or stock and toss in the bell pepper, tomato, and broccoli. Cook 5 minutes.
Add back in the tofu and cook an additional 2-5 minutes, gently tossing until well mixed and liquid is absorbed. Salt and pepper to taste.
Top with avocado and walnuts.