Quinoa Tofu Breakfast Scramble

Allow me to introduce my latest food obsession: Quinoa.

Yes, it’s yummy. But the best part? There are 8 grams of protein in each cup! Plus, it is a complete protein, which means that it includes all of the nine essential amino acids the body needs. That is just the kind of food that I want to be including in my diet! So I set out to discover different ways to work it into our meals. And in the process, I stumbled upon something you won’t want to miss. The recipe I’m about to share with you is my absolute favorite way to use this yummy grain!

I have been plant based for over 7 years, so scrambled tofu has become a norm in our breakfast rotation. I’ve had some yummy ones, and I’ve had some that were severely lacking (read: way too much turmeric). But when I stumbled upon this combination one morning, I knew I had a winner.

The tofu and quinoa provide an incredible plant-based protein boost, and the veggies add a plethora of other vitamins, plus a beautiful array of color. You can mix up the veggies with some of your family favorites. For instance, spinach works well in place of the kale, and both are a great source of calcium.

Perfect for any brunch or breakfast, this quinoa tofu scramble pairs nicely with toast, oven-roasted potatoes and a fresh fruit salad. Add it to your meal plan for next week! I think you’ll discover you like it as much as I did. 🙂

Quinoa Tofu Breakfast Scramble

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Perfect for any brunch or breakfast, this quinoa tofu scramble pairs nicely with toast, oven-roasted potatoes and a fresh fruit salad.

Serves: 4

Ingredients

• 2 Tbsp olive oil
• 1 small onion, diced
• ½ red bell pepper, diced
• 5-6 mini portobello mushrooms, diced
• 1 box extra-firm tofu (water packed)
• 1 cup cooked quinoa
• 2 Tbsp Braggs liquid aminos (or low-sodium soy sauce)
• 1 tsp garlic powder
• 1⅕ tsp onion powder
• 2 Tbsp nutritional yeast
• ¼ tsp turmeric
• 1 cup chopped kale (lightly packed)

Instructions

1. Drain tofu and prepare quinoa according to directions.
2. Heat oil in a frying pan, and saute veggies until onion is translucent and mushrooms are slightly browned.
3. Crumble tofu into pan with veggies, and mix well.
4. Cook over medium heat until tofu begins to take on a slightly firmer texture, and any excess liquid is cooked off.
5. Add quinoa and seasonings to pan, and stir until completely combined.
6. Cook a few more minutes to fully combine flavors.
7. Turn off burner, and gently toss in kale.
8. Serve immediately, and enjoy!

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