I’m sure when you first saw this post, you were like “big deal, scrambled eggs, that ain’t special.” Well, this isn’t your average scrambled eggs. It’s actually tofu! I’m a bit of a fan girl of Erin Ireland and her delicious Insta-stories and have seen her make tofu scramble many times (and a non believer that they would actually be comparable to real eggs). So, Sunday morning involved making ’em. In less than 15 minutes, I had breakfast (and even leftovers for the next morning!)
Key to make it look a little more like scrambled eggs: turmeric! Not only does it have some awesome anti-inflammatory properties, but it also adds that signature “yellow” look that scrambled eggs have.
Like many of my recipes, you can totally mix this scramble up with your preferred egg accompaniments – a bag of pre-washed spinach seems to be in our fridge a lot lately (because I’m lazy and it’s the only way I’d get them into me..) so that’s what I used. Add bell peppers, other hardy greens (kale, swiss shard), onions, cheese.. the list goes on! The best part: it stores quite well for easy breakfasts for the rest of the week and supports a plant based diet (we all need more plants in our lives)!
- 1 tbsp (15 mL) olive oil
- 2 cloves garlic, minced
- 3 cups fresh spinach
- 1 package (350g) extra firm tofu
- 1/2 tsp (2 mL) turmeric powder
- 1/2 tsp (2 mL) cumin powder
- 1/4-1/2 tsp (1-2 mL) cayenne pepper
- 2 tbsp (30 mL) water
What to do:
- In a large pan on medium heat, add oil and garlic. Cook until fragrant – approx 2-3 minutes.
- Add spinach to pan. Increase heat to medium high and cook until spinach wilted – approx 4-5 minutes.
- While spinach is cooking, use a towel to remove excess moisture on the outside of the tofu. Using your hands, crumble tofu.
- Once spinach wilted, add tofu, spices and water to pan. Cook until tofu warmed through – approx 4-5 minutes.
- Top scramble on bread or potatoes (my fav is Dave’s Killer Bread!)