I’m not much of a “breakfast person” and if a recipe calls for more than 5 minutes of my time, than breakfast really isn’t happening. My Quick Veggie Tofu Scramble recipe is my go-to when I am pressed for time but have a big appetite to fulfill. This tofu scramble recipe is quick to make yet also has some VERY important nutritional benefits.
For starters, I use herb turmeric in this recipe. Turmeric not only enhances the color of the tofu but also adds nutritional benefits to the dish. Turmeric is a perennial plant that is part of the ginger family. Turmeric has been used for throughout history to treat various diseases and ailments especially in Chinese and Indian medicinal practices. This powerful herb is most widely known for its anti-inflammatory qualities and research is currently being done regarding Turmeric’s use in treating such diseases as Alzheimer’s, Arthritis, and even certain cancers.
The rest of the ingredients provide my daily dose of vitamins and minerals needed to get my day started the right way. Dark leafy spinach assists in adding iron, protein, magnesium to my diet (as well as additional vitamins and minerals). White-button mushrooms adds fiber, protein and the much-needed Vitamin D. Organic, GMO-free tofu is an amazing source of protein, iron, magnesium and calcium. The cold pressed, unrefined coconut oil is a major source of medium chain fatty acids (MCFAs) and to top it off, the sea salt contains over 50 trace minerals including iodine!
I hope you enjoy this quick and healthy recipe! Let me know in the comments below what additional veggies or herbs you would add to your own Quick Veggie Tofu Scramble!!
Quick Veggie Tofu Scramble Recipe All Organic Ingredients: 1 Block GMO-Free Extra Firm Tofu 1 tbsp Cold Pressed Unrefined Coconut Oil 2 tsp Turmeric 1 tsp Himalayan Sea Salt 1 cup Raw Spinach 1 cup Diced White Button Mushrooms 1/4 cup sliced Black Olives Mike's Red Hot Sauce (optional) Step 1: Drain tofu completely. Place a paper towel on a plate and begin to crumble the tofu with your hands onto the paper towel. Take another paper towel and place on top of the tofu, press firmly. This will soak up any additional water that resides in the tofu. The tofu should be as dry as possible. Step 2: Add coconut oil to a heated stir-fry pan. Once melted, add the mushrooms. After 1 minute of cooking the mushrooms, add the tofu crumbles. Step 3: Sprinkle the Turmeric and Sea Salt onto the tofu and mix well. The tofu and turmeric should be blended well and should have a bright yellow color (see picture below). Cook for approximately 4-5 minutes. Step 4: Add the black olives and raw spinach to the pan. Cook until the spinach is soft but not overcooked (the spinach will shrink but it should not be mushy). Step 5: Your Veggie Tofu Scramble is ready to eat! Transfer to a plate and enjoy with a side of fresh organic avocado. Optional: Add a few dabs of hot sauce to the scramble for an extra kick - Enjoy!! Macros (not including avocado): 7c/11f/18p
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