Popular Conditions & Diets
Ingredients
17
Time
20m
Serves
3
Recipe by Jennifer Barr
Ingredients
17
Time
20m
Serves
3
Breakfast
Vegan
350 g
Extra Firm Tofu
1
Shallots
chopped
1 Tbsp
Coconut Oil
1/2 cup
Unsweetened Almond Milk
6
Cremini Mushrooms
chopped
1/2
Orange Bell Pepper
chopped
1/2
Zucchini
chopped
1 cup
Kale
chopped
3/4 cup
Grape Tomatoes
halved
2
Garlic Cloves
minced
2 Tbsp
Nutritional Yeast
1 tsp
Turmeric Powder
1/2 tsp
Cumin
1/2 tsp
Paprika
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
1 Tbsp
Dijon Mustard
1
Rinse and drain the water from the package of tofu. Pat the brick of tofu With a paper towel to absorb any excess water.
2
Heat the coconut oil in a large skillet over medium heat. Add the chopped shal lot and a pinch of salt and pepper. Cook until soft and translucent, for about 2 minutes. Then add in the minced garlic and let sauté for about 2 minutes.
3
Add in the chopped mushrooms, zucchini and pepper and cook for an additional 3 minutes,
4
As the veggies cook, take the 1 tbsp of dijon mustard and whisk into the 1/2 cup of nut milk until fully combined. Set aside.
5
Crumble the tofu by hand into bite sized pieces into the pan and cook for 3 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the spices nutritional yeast, salt and pepper, cook for about 1 minute until mixed through
6
Then slowly pour the mustard-nut milk mix into the pan and let it all cook for about 2-3 minutes until tofu has soaked up some of the liquid and its reached your desired consistency.
7
Once the majority of the liquid has been soaked up, mix the sliced grape tomatoes and kale into the tofu scramble mix. Cook for an additional 2 minutes, until the kale has cooked through.
8
Remove from heat and serve on a bed of greens, in a baked sweet potato, a slice of toast, a rice cracker or roll into a taco or wrap. Sprinkle with your favourite toppings and enjoy!
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
