Breakfast

Tofu Breakfast Scramble

Scrambled tofu cooked with vegetables and served with quinoa.

25

min

Meal benefits

Good source of antioxidants which has been proven to strengthen immune system and may help reduce the risk of chronic diseases

Quality plant based protein which aids in muscle growth and repair to help the body recover better after exercise

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

334

Protein

21

g

Fats

14

g

Carbs

31

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

firm tofu, crumbled

1

red bell pepper, diced

1

small onion, diced

50

g

cherry tomatoes, halved

30

g

spinach leaves

30

g

quinoa, uncooked

1

tsp

olive oil

0.25

tsp

turmeric powder

0.5

tsp

garlic powder

0.5

tsp

paprika

Instructions

_{Step 1/4}

Cook Quinoa and Sauté Vegetables

Bring a small pot of water to a boil with a pinch of salt, add your quinoa and cook according to package instructions. Fluff with a fork and set aside. Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion, and sauté until softened, about 3-4 minutes.

_{Step 2/4}

Cook Tofu

Add crumbled firm tofu to the skillet. Sprinkle paprika, turmeric powder, garlic powder, salt, and pepper over the tofu, stirring to combine. Cook for 3-4 minutes, stirring occasionally, until the tofu is heated through and slightly browned.

_{Step 3/4}

Add Greens and Grains

Stir in halved cherry tomatoes and spinach leaves, and cook for an additional 2-3 minutes until the spinach is wilted. Add cooked quinoa and mix well with the tofu and vegetables.

_{Step 4/4}

Season and Serve

Season the scramble with salt and pepper to taste. Remove from heat, transfer to a serving plate, and optionally top with salsa, avocado slices, and chopped fresh cilantro. Serve hot.