Tofu Scramble

Many say breakfast is the most important meal. It is the foundation of your day, and can be key to getting your metabolism and energy going. And it should account for a good portion of your daily calories (about 30% or so). Having a good mix of protein to nourish and healthy fat to keep you satisfied is key. This is a very tasty start to your day (and also happens to be gluten-free and vegan).

Basics to start

Start with some colorful veggies. I used multicolored bell peppers, zucchini, broccoli and broccoli greens, tomato (green tomato here), onion, sweet potato, baby kale and arugula (leafy greens to be shown later).

 

 

 

Chop up all the veggies except the onion and sweet potato into 1/2 inch or so pieces. I ended up with about 1/4 cup of each, except the onion was about 1tbs. Dice/finely chop the onion, and grate the sweet potato so it cooks better.

 

 

tofuBreak or dice up enough tofu to equal the same amount as all the veggies you have. I used firm silken tofu, but I think firm or extra firm of the non-silken variety would hold up better. Oil the pan with avocado or olive oil. I also used a little bacon fat because saturated fats keep our cast-iron pan more non-stick and I feel better with meat in my diet, though for some people vegetarian is definitely better to reduce inflammation. Put the tofu in first and let it sit for a while so it gets browned.

 

spices

Once the tofu is browned, about 5 minutes at medium to medium-high heat, throw in all the vegetables together and season. I love turmeric, both the flavor and the anti-inflammatory properties, so I cook with turmeric a lot. I used about a 1/4 teaspoon each of turmeric, paprika (I like smoky for this but sweet is good too), savory, sage and lemon pepper, as well as a pinch of chili powder for just a tiny bite, but if you like it spicy, certainly add more. Add salt to taste, about 1/2 a teaspoon or so.

 

 

Sautee for another 5 minutes until the veggies are softened and everything is mixed. Then turn off the heat and throw in one or two handfuls of baby kale and mix it up for a couple minutes so the kale wilts.

 

Cooked scramble

 

Once it is all done scoop a nice big spoonful on top of a bed of greens. I love arugula or spinach. Sprinkle some hemp seeds on top for a little added omega-3s and protein and you have yourself a tasty, nutritious and anti-inflammatory breakfast!

Tofu Scramble

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