Vegan Tofu & Spinach Egg Scramble
This vegan tofu and spinach scramble is a simple and healthy alternative to scrambled eggs, without all the cholesterol. It is very quick and easy to make, ready in about 10 mins. Perfect for a healthy breakfast or brunch.
Ingredients
- 10.5 oz (300 g) firm tofu
- 4 medium (75 g) mushrooms, chopped
- 1 cup (30 g) spinach, or 1 handful
- ¼ cup (10 g) green onions, chopped
- 2 tbsp nutritional yeast
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp Kala Namak , or Himalayan salt / heaping tsp or adjust to taste
- 3 tbsp (30 g) pumpkin seeds
- ¼ cup (60 ml) water
Instructions
- Use your hands or a fork to crumble the tofu into small chunks.
- Put the pumpkin seeds and a quarter cup of water in a blender. Blend for several minutes, scraping the sides from time to time.
- Place the chopped mushrooms in a non-stick pan with two tablespoons of water. Heat it up and stir constantly for about a minute and a half.
- Then, add the crumbled tofu, spinach, green onions, and spices (nutritional yeast, paprika, turmeric, and salt). Stir everything to combine and cook for another two minutes.
- After that, stir in the blended pumpkin seeds and cook for about two minutes over low heat. Enjoy!
Nutrition
Serving: 1gCalories: 476kcalCarbohydrates: 33gProtein: 46gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 17gSodium: 54mgFiber: 16gSugar: 4g
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