Tofu Scramble
Breakfast Tofu Scramble
Start your day off right with this tofu scramble for breakfast. It’s colorful, protein packed, and the perfect thing to get you motivated for the day.Breakfast scrambles are the best way to get rid of left over veggies from a party, which is what we did when we made the one pictured here!
Estimated Cost$5
Helpful Equipment
Ingredients
- 14 oz. Extra Firm Tofu (1 package)
- 1 Red Bell Pepper (diced)
- 1 Yellow Bell Pepper (diced)
- 1 Head Broccoli
- 1 White Onion (chopped)
- 4 oz. White Button Mushrooms (sliced)
- 2 tsp. Black Pepper
- 2 tsp. Seasoned Salt
Instructions
- Thoroughly drain excess water from the tofu using a tofu press.
- Cut up all of your vegetables and mushrooms. We like to include some of the broccoli stem pieces as well. (If you don’t, make sure you compost!)1 Red Bell Pepper, 1 Yellow Bell Pepper, 1 Head Broccoli, 1 White Onion, 4 oz. White Button Mushrooms
- In a large saucepan, cook peppers, broccoli, onion, and mushrooms for approximately 5 minutes, covered. You shouldn’t need to add any water or oil. These will give off quite a bit of water as they cook.
- Remove the cover and add in:14 oz. Extra Firm Tofu, 2 tsp. Black Pepper, 2 tsp. Seasoned Salt
- Chop up tofu with a spatula and mix in.
- Cook for an additional 7-10 minutes, until much of the water has evaporated and the vegetables are soft (but not mushy).
- Drizzle on your hot sauce and have at it! (We like Valentina for this)
Nutrition
Calories: 193.9kcalCarbohydrates: 27.8gProtein: 18.2gFat: 3.7gSaturated Fat: 0.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 0.6gSodium: 1430.2mgPotassium: 1229.6mgFiber: 8.4gSugar: 8.7gVitamin A: 2602.6IUVitamin C: 307.8mgCalcium: 168.3mgIron: 4mg
