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If you’re still not sure about a tofu scramble…. (even if you eat eggs) you have to try it! It’s surprisingly delicious and light and fluffy, packed with flavour AND so nutritious – high in protein and calcium and iron and contains magnesium too ~ the perfect dose of nutrients to start the day!
AND even egg-lovers LOVE this!! I had a phase when I missed eggs (I loved them but they didn’t love me back) and have started experimenting with tofu scrambles and this is by far my fave and super quick recipe. It’s just 5 minutes and tastes so good – I’ve had friends who eat eggs try this end they agree – it’s super yum!
INGREDIENTS: 1/2 package (15 oz.) organic firm tofu (sprouted is great too) 2 tablespoons nutritional yeast (optional) 1 teaspoon turmeric powder 1/4 teaspoon cayenne pepper freshly ground black pepper 1/2 teaspoon fine sea salt 2 tablespoons non-dairy milk or Veganaise grape seed oil for cooking ADD INS: bunch of baby spinach cherry tomatoes avocado toast* DIRECTIONS: NOTE: if serving cherry tomatoes along with this recipe, prepare those separately in another pan and just cook over a bit of oil or roast in the oven. Drain the tofu from the water and break the tofu into small crumbs. (I slice the tofu into chunks first, put into a bowl and press with a fork to get smaller crumbs.) Add the nutritional yeast, turmeric, pepper, salt and milk and stir well. Heat a medium nonstick skillet over medium-high heat and add oil. (I use a cast iron pan for this always). Add the tofu into the pan and cook for about 3-4 minutes stirring occasionally. Add the baby spinach and cover with a lid to allow the heat to steam the spinach. Turn the heat off when you do this and uncover and stir a couple times more. Serve hot with cherry tomatoes and avocado toast. (red peppers or other veggies also work great, but tomatoes are much quicker to cook and the focus here is 5 minutes!) 🙂