I love breakfast! It is by far my favorite meal, especially on the weekends! This is a weekend favorite in my house! It’s loaded with protein, gluten-free, packed full of veggies and has tons of flavor. Best of all, it takes 20 minutes to make! The veggie scramble is great on it’s own or in a corn tortilla shell.
Ingredients:
-
1 15.2 ounce package of organic/non GMO sprouted tofu
-
1 small shallot
-
1 cup of favorite mushroom diced
-
2 Tbs avocado oil
-
1/2 almond milk (unsweetened)
-
1 Tbsp garbanzo bean (chickpea) flour
-
1/4 turmeric
-
1/4 tsp garlic powder
-
1/4 tsp cayenne
-
1/4 tsp dill
-
1/3 cup nutritional yeast
-
1/4 cup chopped red pepper
-
1/4 cup chopped zucchini
-
1/4 cup diced tomatoes (fresh)
-
1/2 cup chopped spinach (fresh)
Instructions:
-
Crumble tofu to ‘scrambled egg’ style pieces.
-
Heat oil over medium heat.
-
Sauté tofu, mushroom and shallot in oil until tofu is lightly brown (about 5 minutes)
-
Mix chickpea flour, milk and seasonings together in a separate bowl.
-
Pour chickpea flour mix over tofu.
-
Add chopped pepper and zucchini and cook until al dente.
-
Add tomatoes and spinach last and cook until spinach wilts (1 minute).
The Health Benefits of This Recipe Include:
Tofu contains a long list of phytonutrients that can be used by the body to boost immunity. Tofu is high in folate, Vitamin K, Calcium, Magnesium, Iron and Fiber. There is a lot of controversy about eating tofu. I recommend enjoying it upon occasion. (1)
Nutritional yeast is not only a way to add flavor to your favorite vegan food, it’s also a source of protein, with one ounce having 14 grams of protein. Nutritional yeast is loaded in B-Complex Vitamins that the body needs to red cell production.(2)
