Breakfast Tofu and Spinach Scramble

tofu scramble

Ingredients

  • 8 ounces firm Tofu (chopped or crumbled)
  • 1 whole medium zucchini (skinned and chopped)
  • 2 cups Spinach
  • 1/2 cup sliced Mushrooms
  • 1/2 cup Cherry Tomatoes
  • Olive Oil, fresh Garlic, Braggs Liquid Aminos or Soy Sauce, Lemon Juice and Salt and Pepper to taste
  • A sprinkle of Red Chili Flakes if you like it hot!
  • Directions
  1. Heat 1 teaspoon of olive oil in a pan on medium heat (less oil if the pan is non-stick). Throw in tomatoes, mushrooms, and 1 clove of garlic (crushed or chopped), and let everything cook until the mushrooms have softened, turning slightly golden brown.
  2. Turn the heat to low and throw in the tofu, a splash of soy sauce, splash of lemon, and your salt and pepper to taste. Cook for another 3-5 minutes, letting some of the liquid cook off and the tofu to warm up.
  3. Turn off the heat and mix in the spinach.
  4. On the side you can add 1/4 cup of your pre-cooked quinoa. But before you serve the quinoa, here’s an easy way to jazz it up for breakfast.

Sweet Cinnamon Quinoa (Side)

Ingredients

  • 1/4 cup cooked Quinoa
  • 1 palm-full of Walnuts or pecans (7-10 individual nuts)
  • 1 palm-full of Blackberries or blueberries
  • Sprinkle of Cinnamon
  • Sweeten with Stevia (zero-calorie, natural sweetener) or use agave nectar or a bit of Honey
  • Directions
  1. Reheat your quinoa (you can add a splash of soy milk, almond milk, or hemp milk if you want it to be more moist).
  2. Add the walnuts, blackberries, cinnamon and Stevia and mix it all together with a spoon.
  3. Serve warm!

Nutrition Facts Serving Size (including quinoa on the side)

Amount per serving (May Vary with Liquid Aminos or other substitutes)

Calories 417

Total Fat 26.6g

Total Carbs 35.4g

Protein 33.4g

Fiber 9.5g

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