I’ve tried making my beloved scrambled “eggs” and veggie breakfast in a number of variations since finding out I could no longer eat eggs. Not a single one has satisfied me because they all felt too bland. After watching D cook up eggs every day last week, I was determined to have my own!!
I decided to give it another shot, but this time I used silken tofu instead of firm…and I think we have a winner!
This recipe is tasty, but once I wrapped it in a gluten-free tortilla or enjoyed it with a little slice of sourdough it was as close as I’ll get to my old favorite!
Silken Tofu Vegetable Scramble
I’d encourage you to add whatever veggies you can for more flavor and well because it just makes the serving bigger and heartier sans calories! I’m all about a breakfast that will hold me over!!
Ingredients
- 1 package silken tofu
- 1 contain sliced mushrooms
- 2 cups shredded kale
- 1 cup shredded carrots
- 2 tbsp egg replacer
- 1/2 onion diced
- 1 tbsp acv
- 1 tbsp soy sauce
- 1 tbsp turmeric
- 1 tbsp Vega oil
- 1/4 cup nutritional yeast
- pepper
- salt
I love that with “egg” dishes, I can add in just about any vegetable and come out with a great flavor! This dish could be made Mexican with black beans and salsa or add some lemon zest and oranges for a citrus feel!
Directions
- Slice all veggies
- Heat oil in skillet and add onion
- Saute 3-5 minutes then add mushrooms
- Saute 3-5 minutes then add all remaining ingredients
- Cook for another 12-15 minutes – most of the silken tofu water should be gone, but the mixture still moist
- Remove and serve alone or in a wrap!
Are you an egg eater? Checkout my favorite 3 minute egg veggie breakfast!
Hearty protein rich breakfasts have become a staple for me as they definitely help to fend off sugar cravings.
What’s your favorite health breakfast?
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