This recipe is my go-to low-calorie, high-protein vegan breakfast: Scrambled Tofu. It’s a plant-powered alternative to scrambled eggs, minus the cholesterol.
It contains just 256 calories and a solid 31 grams of protein per serving!! You can also enjoy it with whole wheat sourdough bread which is 175 calories & 6g protein per slice.
I appreciate this recipe for its simplicity and the ability to personalize it with your preferred vegetables and spices such as nutritional yeast, kala namak or cumin powder.
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Recipe:
340g extra firm tofu block, pressed and crumbled
Onion, chopped
Tomato, chopped
Mushroom, slices
Baby spinach
1/2 vegetable stock cube
Turmeric powder
Salt & pepper
Press tofu using tofu presser or wrap the tofu in paper towel and placing a heavy pot on it for 15 minutes. Pat dry with paper towel and crumble using your fingers.
Saute onion, mushrooms and tomato. Then add tofu, vegetable stock cube, turmeric powder, salt, pepper and mix. In the end, add baby spinach and cover for 2 minutes to wilt. Serve with whole-wheat sourdough bread.
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