This high protein breakfast scramble is both tasty and super satisfying. It's perfect if you are dropping eggs from your diet, but you still miss them. This recipe is so simple, is lower in fat than eggs and has zero cholesterol! It's the perfect breakfast, even if you only have 15 or 20 minutes in the morning. Try it with a tortilla, some salsa and a few slices of avocado for a little Latin flavor. Cashew yogurt makes a great substitution for sour cream if you are sensitive to dairy, or if you are trying to replace dairy in your diet. Wrap your scramble up in a warm tortilla to make a yummy breakfast burrito! I like to use rice tortillas, but the choice is yours.
Turmeric gives this scramble its beautiful yellow color. I used fresh turmeric to create a little gingery heat, but turmeric power works well, too. Also, if you prefer fresh tomatoes to canned, you can substitute about 2 cups of tomatoes for the 15 oz. can of diced tomatoes and count on a few extra minutes to cook. It's best to peel or skin your fresh tomatoes, which takes more time and effort, but if you prefer the taste, it's can be worth the extra effort. I always use canned tomatoes as they are so convenient, and the tomatoes are usually picked at peak flavor.
Use a non-stick pan, as there is no added oil in this recipe. Veggies are sautéed in vegetable broth or water.
This recipe makes enough for 4 generous servings. It does save well and tastes delicious the second day, heated up in a non-stick pan under a low flame. Make sure to add just a little water or vegetable broth as you re-heat.
Ingredients:
3-4 tbsp. vegetable broth or water
1 cup bell pepper - red, orange or yellow
2/3 cup mushrooms, chopped - white, brown or portabella
2/3 cup red or brown onion, chopped
2 cloves garlic, minced
1-1/2 tsp. fresh turmeric, diced or grated OR 1/2 tsp. ground turmeric
1-15oz can diced tomatoes
14 oz. tofu, extra firm, drained
1 cup fresh kale, chopped or fresh spinach, whole
1/2 tsp. garlic powder
1/4 - 1/2 tsp. salt to taste
1/2 tsp. pepper
Cayenne pepper and red pepper flakes to taste
Cilantro or Italian parsley to garnish
In non-stick pan, with medium heat, add 3-4 tbsp. vegetable broth or water and sauté bell peppers, mushrooms, chopped onion and garlic until tender, about 5 - 8 minutes. Add tomatoes and simmer an additional 2 minutes. Crumble drained tofu into pan and add remaining ingredients. Continue to cook at medium heat for 5 - 8 additional minutes, stirring occasionally.
Did you make this recipe? I'd love to see a photo! Be sure to tag your pic @coreconnection_wellness on Instagram.
