Since going plant-based I’ll admit I miss my scrambled eggs on occasion. Scrambled tofu doesn’t exactly taste like scrambled eggs, but the texture is pretty convincing and with enough flavours and spices you’re practically there. I particularly love this his version of the popular egg breakfast substitute as it combines beans, greens and a grain for a well-rounded start to your day and the toasted sunflower seeds add a lovely crunch to the otherwise warm and hearty bowl.
Carrot Quinoa Tofu Scramble
- 1 cup grated carrots
- 1/2 cup cooked quinoa
- 1/2 red, orange or yellow bell pepper, sliced thinly
- 1 package extra firm tofu, crumbled
- 2 tbsp nutritional yeast
- 2 tsp vegan Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp soy sauce
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 cups chopped kale leaves
- 2 tsp canola oil
- 1/2 cup sunflower seeds, toasted
- Combine all ingredients, except oil and sunflower seeds, in a large bowl and mix well. Feel free to do so the night before and refrigerate overnight.
- Heat oil in large frying pan over high heat. Scramble tofu mixture until tofu is firm and golden.
- Remove from heat and serve with a generous topping of sunflower seeds. Enjoy!
Makes 4 servings. Per serving:
267 calories – 18 g carbs – 18 g protein – 15 g fat – 4 g fiber