VEGGIE TOFU SCRAMBLE – EASY VEGAN TRANSITION RECIPE

When people go Vegan, or plant based, the one thing that I hear time and time again is “Oh I’m going to miss eggs, how can I live without them!”. Well, I remember feeling the same. I loved eggs. However I didn’t know or make the connection that eggs were not healthy and they come from a cruel place.

So enter tofu. Tofu is a neutral food. It has almost no taste, so it absorbs flavors very very well. It also has a smiler texture to scrambled eggs. I know you might think I’m crazy, but TRUST me on this one.

Today, I am sharing my simple, go to recipe to make a healthy, veggie tofu scramble.

VEGGIE TOFU SCRAMBLE

1/4 cup chopped red onions
mushrooms, sliced
1 teaspoon coconut oil
1/2 cup organic firm/extra firm tofu or tempeh
1/8 teaspoon of Himalayan pink or Celtic sea salt
1/2 jalapeno, seeded and membranes removed (if you like it hot, leave seeds)
1 teaspoon dried coriander
1/2 cup fresh tomatoes, chopped
1 tablespoon Nutritional Yeast
1/4 teaspoon ground turmeric

(Makes 2 servings)

Sauté red onions, jalapeño, and mushrooms in coconut oil until slightly softened. Crumble tofu (or tempeh) using a fork. Add seasonings and crumbled tofu to the sautéed mixture and cook for 3 minutes. Add chopped tomatoes and serve.

I made a livestream video a couple weeks ago making a variation of this recipe. Have a watch if you want to see how simple it truly is!

I think it’s important to note that when you cook the tofu, make sure you let it cook through until it dries out some and most of the water has evaporated otherwise you end up with a soggy wet tofu which is not ideal at all!

I hope you give it it a try! If you do, let me know what you think! 🙂

Have an awesome day!

Stay Happy and Healthy!

Alessia xx

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