Scrambled Tofu
I’m a big fan of a savoury, egg-based breakfast. I often recommend this approach to clients because it’s a great way of getting in plenty of high-quality protein into your diet first thing in the morning with lots of veggies and healthy fats to support optimum blood sugar regulation and energy levels. However, I appreciate that there are many of you out there who don’t eat eggs for whatever reason, and you need an alternative. Even if you’re plant based or allergic to eggs, intolerant, whatever it may be - you still want to be aiming for that balanced breakfast with complete protein, beneficial fat and vegetables if you can. So, why not try scrambled tofu?
I know what you may be thinking - tofu tastes like nothing. Well, that’s why you need this simple recipe to bring it to life. This dish is so delicious that even if you’re an avid egg fan, you may still want to try this to shake things up a bit.
INGREDIENTS (Scrambled Tofu only):
200g silken tofu
½ red onion
2 garlic cloves
Butter or oil
1 tbsp turmeric
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chilli flakes
Generous helping of black pepper (helps to encourage body’s absorption of turmeric)
Pinch salt
METHOD:
1. Add a knob of butter to a medium frying pan over a low heat
2. Finely chop the red onion and garlic cloves, then add the onion to the pan, leaving the garlic to one side
3. While the onion softens, take a medium-sizing mixing bowl and place the block of tofu in it. Use a fork to mash up the tofu into a ‘scrambled’ texture, then add the turmeric, nutritional yeast, garlic powder, cumin, chilli flakes and salt. Mix everything together thoroughly so that the tofu is evenly coating in the seasoning.
4. Add another knob of butter and the garlic to the frying pan with the onions that should have already softened, stir for a minute before adding the scrambled tofu.
5. Fry the tofu for a couple of minutes, stirring often, then add 3-4 tbsps of water to the pan to get more of a ‘scrambled eggs texture’. Cook for a minute or two more before serving.
6. Serve with breakfast veggies such as mushrooms, tomatoes, avocado, kale, spinach, broccoli, rocket. Have a slice of sourdough toast as well if you fancy it (and can tolerate it).