Plant-based & nourishing recipes

Scrambled tofu + vegies

Scrambled tofu + vegies

I was looking for a low carb / high protein brekkie that would fuel my body before or after a workout, or that would keep me full until my mid morning snack (or even lunch!). And we have a winner, I present you the scrambled tofu with vegies.

makes: 5 servings (food prep!)
prep time: 5 min
cook time: 15 min

INGREDIENTS:
  • Extra firm tofu (500 grams)
  • 1-2 Tbsp olive oil or grapeseed oil
  • Spring onion, sliced / cut / chopped
  • 200 grams of spinach or kale
  • half a zucchini, slices
  • 100 grams of sliced mushrooms
  • salt, garlic powder, cumin powder, chili powder, turmeric, nutritional yeast (savoury flakes) and water to thin.
  • optional: service with salsa, hot sauce, toast or avocado.

DIRECTIONS:

Cut the vegies and the tofu.

Heat a large fry pan and add the olive oil. Now crumble all the tofu in the pan and add the vegies. Add all the spices and water and stir until the mixture is evenly coated. Omit the nutritional yeast if you don’t have this – but I highly recommend it because it’s high in protein, vitamin Bs and adds a cheesy flavour.

Stir occasionally and keep on low-medium heat for about 10-15 minutes.

Serve immediately or put in a glass tub for food prep. Let it cool down before you add it to the fridge and leave it up to 5 days.

MACROS:

Per serving with nutritional yeast and without toppings:
214 kcal
24g protein
11g fat
10g carbs



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