“Is that scrambled eggs?!” you ask. No! Can you believe that it’s crumbed tofu and it mimics the texture of scrambled eggs? It’s true, try and see!

This is a meal that I usually don’t think to make on weekends when I actually have time, so it’s a great breakfast for dinner meal. Who doesn’t love breakfast for dinner? It’s packed with protein, veggies, and you can have potatoes, toast, or fruit on the side. It’s a savory breakfast like an omelette, and if you miss eating eggs then this is the meal for you.

It’s all of the protein minus all of the cholesterol, because eggs are one of the highest cholesterol filled foods. The yolk is meant to give enough energy to grow a chick for 21 days, so consuming a few for breakfast is a lot of saturated fat. Also egg hatcheries kill male chicks that will not help their business, and they just drop them through a grinder at 1 day old. It’s a horrible business, so if you think tofu is gross, just think about that! The more I hear these horror stories the better I feel about eating a diet that doesn’t cause harm to anything because some people think “well it’s not meat, so it’s not hurting the animal.” They don’t know the processes in the factories and it’s horrific! I know people don’t like to read facts or see videos about that topic, but if it makes you feel so guilty or grossed out it’s probably for a reason.

This only takes a few minutes to make and it’s really filling, plus you can use whatever vegetables you’d like. I’ve heard using black salt in this dish is common because it give it the sulfury flavor that eggs have, but I pass on that and just use a few other spices to give it the flavor I like.

Tofu and Veggie Scramble

1 16oz block extra firm organic tofu, drained and cubed

5 oz baby Bella mushrooms, diced

1 cup kale, chopped

5 oz asparagus, chopped

1/2 yellow onion, diced

handful of grape tomatoes, halved

1 tbsp garlic, minced

1 tsp turmeric

1/2 tsp paprika

salt and pepper to taste

3 tbsp nutritional yeast

1. In a large skillet, saute onions, mushrooms, and asparagus until tender. ( 5-8 minutes)
2. Add minced garlic and crumble tofu with your hands into the pan.
3. Add kale and tomatoes then sprinkle with turmeric, paprika, salt, pepper, and nutritional yeast.

Breakfast Potatoes

1/2 yellow onion, diced

7-10 mini gold potatoes, diced small

sprinkle of garlic powder, salt, paprika, and pepper

1. In a large skillet, saute onion and potatoes and add spices.
2. Add 1/4 cup of water and cover so the potatoes cook though.
3. When water is evaporated, sauté potatoes and onions until tender and serve with ketchup or your favorite sauce.