Tofu Scrambled Eggs
Tofu Scrambled Eggs Ingredients include some healthy veggies and spices. You can modify the ingredients for your version of tofu scrambled eggs to fit your particular needs or tastes.
1 tsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 container firm or extra firm tofu, pressed and crumbled
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 of a yellow pepper, diced
6 white button mushrooms
2 tomatoes, diced
1 bunch fresh spinach
Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed.
Add spinach and cook a minute or two, just until wilted, stirring well.
I divide the tofu scrambled eggs into 3 servings. I eat one and put the other two covered in the refrigerator for the next two mornings. Serve with a small baked potato sliced into wedges or hash browns if you prefer.
You can fix this recipe for any meal. One suggestion is to make a Vegan Sausage Roll and you have a warm breakfast meal that has been very popular for hundreds of years.
Many people are moving away from eating animal products. There are healthy alternatives for people to chose from to help lower the risk of being diagnosed with what is known as a lifestyle disease.
Animal products have no fiber. Plant based foods are loaded with fiber. Our body needs fiber for good health. I recommend gradually moving away from eating animal foods. I started my journey in 1999 and feel great. The 75 pounds that I lost sure helps me have a more active and vibrant life today.
Calories per serving: 236, Calories from Fat: 96
Total Fat: 10.6 g, Saturated Fat: 2.0 g
Cholesterol: 0 mg
Sodium: 166 mg
Total Carbohydrates: 21.7 g, 7% daily value
Dietary Fiber: 8.3 g, 33%
Protein: 21.0 g
Vitamin A 340% RDA, Vitamin C 116%, Calcium 55%, Iron 9%