Low-Carb Veggie Tofu Scramble
Hola Familia!
This breakfast is filling & savory and a quick and easy recipe to make when your in a pinch for time.
I love eggs, but my body doesn’t always react good to them. So I’ve been eating more tofu and honestly, I love this recipe!
Low carb, to reduce the insulin spike so early in the day, but full of protein and getting in those veggies in right from the get-go. Add some avocado on top, and you got a complete breakfast (protein, fiber, & healthy fats).
WHAT YOU NEED:
1/2 pkg Firm Organic Tofu
¼ Onion, diced
6-8 Mini Portabella Mushrooms, sliced
6-8 Asparagus spears, chopped
4-6 stems of Cilantro
1 Tbsp of Olive Oil
1 tsp Turmeric Powder
2 Tbsp Nutritional Yeast
Sea Salt and Pepper to taste
1/4 - 1/2 Avocado, chopped
Optional: Salsa to top with and customize this and add even more veggies like tomatoes and spinach!
Instructions
Prep and chop the the onion, asparagus, mushrooms & cilantro
Add olive oil to a pan. Once hot, add in the chopped onions and cook 3-5 minutes or until translucent
Crumble in the tofu to the pan.
Add in turmeric, nutritional yeast, salt and pepper and mix until all of the tofu gets evenly coated in the rich yellow color.
Add in the chopped mushrooms and asparagus, place a lid on top of your skillet and cook another 2-3 minutes or until the asparagus gets a bright green color and mushrooms looks slightly wilted.
Serve and top with avocado and enjoy!
Makes 2 servings
