tofu scramble

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This breakfast is a HUGE step up from what I’ve been eating every day for the past four years- Kashi Go Lean with warm almond milk and banana slices.  I know it doesn’t taste good. It doesn’t even taste a little good. But I eat it everyday because it has less sugar than most other cereals and it has a ridiculous amount of protein.

But I think I’ve reached my breaking point. Breakfast used to be my favorite meal of the day and I just can’t eat. another. fibrous. soy. twig.

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You may not expect tofu scramble to blow your mind, but this totally hits the spot if you’re looking for a healthy, savory, protein-packed breakfast.

In the past when I’ve made tofu scramble, I’ve crumbled the tofu up into tiny pieces. But this time I found that keeping bigger pieces in tact made it substantially less watery and mushy. I also omitted mushrooms, which release some water when you cook them.

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I’ve never been one to splurge on yummy artisan-baked breads. I’m something of a carboholic, so I know that if I have stuff like that lying around my kitchen, I’ll eat it like there’s no tomorrow.

But this has been a tough week. Busy, stressful, and emotionally draining. And I needed a treat, and treats to me always come in the form of food. I bought the most soft, delicious sprouted wheat bagels from Trader Joe’s. I have a feeling that all bagels taste this wonderful, but it’s been a really long time since I’ve indulged my inner carboholic, and I am in heaven.

I thought I’d have to freeze some since they’re preservative-free and go bad quickly, but I’ve managed to eat all 7 of them over the past 4 days. Mmmmmm.

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Enjoy!

Tofu Scramble

1 block of extra firm tofu, drained and cubed

1 bell pepper, diced

1 small onion, diced

Spices: Cumin, cayenne pepper, salt, and nutritional yeast

Saute diced onions over medium heat until they soften and begin the brown.

Add in the red bell pepper and saute for another minute. Add the drained and cubed tofu. Let cook uncovered for 10-12 minutes, stirring occasionally to prevent tofu from sticking.

Season with salt, cumin, cayenne pepper, and nutritional yeast.

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10 thoughts on “tofu scramble

  1. I LOVE Tofu Scramble! I used to be a natural cereal/soy milk kinda gal too, but natural cereal is so expensive! I’ve seen ones that are up to $6 per box plus change. Cereal never quite filled me up either, I’d always have to fill the bowl up twice :)

    • so true…healthy cereals are really pricy and kashi is no exception. i’m trying to switch over to oats but they never hold me over for longer than an hour!

  2. I can vouch for the deliciousness of this recipe — loved it! And really love that you’re not eating those twigs anymore. :)

  3. Thanks for posting this recipe! I was wondering if you ever considered adding fake “bacon” to this breakfast! I think it could make a great addition.

    • lol… jess, tess, now wes. you keep me on my toes. to answer your question, i am not a huge fan of fake bacon (but i know you are!) we can give it a try next week. say, breakfast thursday?

  4. LOVE tofu scramble! I do exactly what you do and add some cumin and cayenne, and even some veggies. I think it helps if you like make it all crumbly too. It soaks up all the spices and makes it even more yummy!

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