Misha’s Protein-Packed Breakfast Scramble

Tofu scramble with kale, sweet potatoes and red onions. Yum!

Misha’s current favorite breakfast dish is a tofu scramble with whatever veggie left overs she happens to have in the fridge. From kale to collards, zucchini to mushrooms, pretty much anything will work in this delish and easy to make dish.

Why we love it: Because this dish is not only easy to make, it’s super fast, and tasty too! Plus it has loads of protein from the tofu and the additional nutritional yeast too. It’s also vegetarian, gluten free, and vegan too, so friendly for all diets!

Ingredients:

  • Tofu (or you can use egg if you prefer to have it be non vegan)

  • Veggies of your choice (we like kale, sweet potato, and onion)

  • Turmeric

  • Nutritional Yeast

  • Soy Sauce

  • Olive Oil

1. Add a little olive oil to a pan to start. Cook veggies on medium heat a bit first then set aside. If you’re doing something like the sweet potatoes, you’ll want to cook them first, then add the onions, and the kale last. Leafy greens should go in last, and only for a few moments.

2. While cooking the veggies, make your sauce. Add 1/8 cup of soy sauce, 1/4 cup water, 2 T nutritional yeast, and 1 Tsp Turmeric to a bowl and whisk together. This sauce is pretty powerful, so you can back off on the soy sauce if you want it to be less salty.

3. Remove the veggies and set aside. Cook tofu or eggs. For the tofu, you can do it as a block or crumble it up, either by hand or while it is in the pan. Usually we lower the heat to a low medium and cook the tofu for about 3-5 minutes. If you are using an egg, you will likely cook it for about 1 minute, add the sauce, and cook it for a minute or two more.

4. Add the sauce to the pan and continue to cook the tofu for about 3 minutes.

5. Add veggies back into the pan to warm them up and mix everything together.

6. Enjoy!

Notes: This scramble works well with pretty much any veggies you might have. It’s a nice way to utilize any leftover bits you might have in the fridge. You can also make the tofu & sauce separate and keep in the fridge for up to 3-5 days and add them to meals as needed.

Misha Nell