Tofu Scramble
BreakfastLooking for a tasty savoury vegan breakfast? This is for you! Fresh veggies, cheesy, nutty flavour from the nutritional yeast and the hint of spice, this recipe would make for a great start to anyone’s day.
Calories191kcal
Carbs9g
Protein20g
Fats8g
For Rest Day, Exercise DayPerformance Benefits
This recipe is a great option for rest days when carbohydrate requirements are lower
Health Benefits
This recipe is packed full of nutrients, providing over 100% of your RI of vitamin C and zinc, and over 50% of your RI of calcium, iron and vitamin B12.
Expert Tips
This recipe could also be used as a recovery meal on an exercise day if served along side some sweet potatoes or beans on toast.
Equipment
- Non-stick pan
Ingredients
- 1 tbsp Olive oil
- 2 Shallots (chopped)
- 6 Mushrooms (chopped)
- 1 Red bell pepper (chopped)
- 4 Asparagus
- 300 g Tofu (chopped)
- 2 tbsp Nutritional yeast
- 1 tbsp Water
- ½ tsp Cumin powder
- ½ tsp Smoked paprika
- ½ tsp Oregano
- ½ tsp Black pepper
Servings
Instructions
- Heat the olive oil on a non-stick pan.
- Add the shallots, mushrooms, pepper and asparagus to the pan and cook on a medium heat for 5-8 minutes until soft.
- Chop up the tofu and put it in a bowl with the nutritional yeast, water, herbs and spices. Break it up well using the back of a fork.
- Add the tofu to the pan and cook on a medium heat for 5 minutes, stirring often.
- Serve up with some sweet potato or beans.
Notes
Nutrition
Serving: 1ServingCalories: 191kcalCarbohydrates: 9gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 23mgPotassium: 783mgFiber: 6gSugar: 5gVitamin A: 122ugVitamin C: 131mgCalcium: 565mgIron: 10mg
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