Why I love this breakfast: This tofu scramble includes everything you need for a super-healthy start to your day. The protein-packed tofu will keep you full for hours and help you balance blood sugar levels. Nutritional yeast adds vital B-12, is a powerful anti-inflammatory and satisfies your umami taste buds. Turmeric, garlic and cumin are some of nature's best anti-inflammatories with incredible health benefits such as improved healing after surgery and better blood sugar control in diabetics. In fact, turmeric scores highest as the most anti-inflammatory food on the planet (according to the Dietary Inflammatory Index). Spinach, herbs and a variety of vegetables bring an entire rainbow of vitamins, minerals, and phytonutrients as well as fiber. Nigella seeds, or black cumin, are an incredible spice shown to improve weight loss, cholesterol, triglycerides, blood pressure and blood sugar control. The turmeric, nutritional yeast and nigella seeds in this tofu scramble also help suppress hunger. As for the black salt, you can omit it for a salt-free scramble, but it adds sulphur, giving it an egg-like taste and smell. And, it tastes great. Really, what more could you ask for from a breakfast?!
Remove tofu from the carton. Wrap the tofu in paper towels. Set something heavy on top of the tofu to gently press out excess water. Leave for 15 minutes while you prepare the remaining ingredients.
Press or dice garlic. Set aside.
Dice the onion, bell pepper, mushrooms and tomatoes.
Add the onion to a medium skillet. Saute onion over medium low heat until it begins to turn clear.
Add bell pepper and mushrooms to the onion and continue to saute until tender.
Mix together nutritional yeast, black cumin, turmeric, garlic powder, black salt and cumin.
Remove paper towels from the tofu. Crumble the tofu.
Stir the nutritional yeast seasoning mix into the crumbled tofu.
Add garlic and crumbled tofu to the sauteed vegetables.
Saute for 5 minutes then add the spinach and fresh herbs. Cook for another minute or two until the spinach is wilted.
Serve topped with diced tomatoes. Tofu scramble tastes great served in tortillas, in half a bell pepper, or with toast.
Ingredients
Directions
Remove tofu from the carton. Wrap the tofu in paper towels. Set something heavy on top of the tofu to gently press out excess water. Leave for 15 minutes while you prepare the remaining ingredients.
Press or dice garlic. Set aside.
Dice the onion, bell pepper, mushrooms and tomatoes.
Add the onion to a medium skillet. Saute onion over medium low heat until it begins to turn clear.
Add bell pepper and mushrooms to the onion and continue to saute until tender.
Mix together nutritional yeast, black cumin, turmeric, garlic powder, black salt and cumin.
Remove paper towels from the tofu. Crumble the tofu.
Stir the nutritional yeast seasoning mix into the crumbled tofu.
Add garlic and crumbled tofu to the sauteed vegetables.
Saute for 5 minutes then add the spinach and fresh herbs. Cook for another minute or two until the spinach is wilted.
Serve topped with diced tomatoes. Tofu scramble tastes great served in tortillas, in half a bell pepper, or with toast.