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Breakfast Tofu Scramble on Toast with Herb Spread
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Breakfast Tofu Scramble on Toast with Herb Spread
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Breakfast Tofu Scramble on Toast with Herb Spread
5/5
Breakfast Tofu Scramble on Toast with Herb Spread will make perfect sense to you. If you’re bored with egg and toast recipes for breakfast or want to create something new from the big tofu in your fridge, give this one a try. A super scrumptious and easy plant based breakfast idea. Enjoy!
Recipe Description
Sometimes it’s hard to make a healthy breakfast when choices like French Toast, waffles, and crazy cheese-filled omelettes are all over the place, not to mention the occasional souffle or frittata. And we can’t forget about my obsession with crepes: there are entire months when the weekends will be filled with nothing but crepe variations because they’re so easy and tasty (and French-ish). But over the fall & winter, I’ve gained a few pounds and they don’t sit well (or look well) on me at all. So aside from my crazy exercise routine (I’m determined to be a size 4 again! An 8 is unacceptable!) I’ve had to buckle down, steer away from all my cheese-filled breakfasts, and get serious.
Now, I will admit that normally when I cook w/tofu, it’s for lunches and dinners. They haven’t made their way on here yet, but my marinated tofu steaks are sometimes even better than a nice filet mignon (sometimes). Living with Dennis & Michael in Davis taught me a lot about how to cook with the most healthy & versatile product out there, from simple stir-fries to crazy complicated curry dishes. Very rarely do I make a breakfast scramble, however, simply because I love eggs way too much to substitute them with a soy product. Fortunately for my waistline, I’ve been enjoying my time off way too much to head to the grocery store, so instead of eggs, I have tofu; instead of cheese, I have plain yogurt, which I’ve been wanting to play within a nice, healthy herb spread as of late.
I believe this is a sign. The universe agrees that I am better off at a size 4 and my refrigerator contents are in concurrence. Now, if I can get my butt out there to walk & run today, I’ll be in business!
Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 2 people
- Cost per serving: $
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- Herb Spread:
- 3 tbsp nonfat plain Greek-style yogurt
- 1 tbsp herbes de Provence
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1/2 tbsp chopped fresh rosemary
- 1/2 tbsp crushed garlic
- 1/2 tbsp salt
- 1/2 tbsp lemon juice
- Scramble:
- 4 oz firm or extra firm tofu
- 1 medium tomato, diced
- 3 scallions, chopped
- 1/4 tbsp lemon pepper
- 1/4 tbsp fresh ground pepper
- 1/4 tbsp cayenne pepper
- 1/8 tbsp salt
- Splash of olive oil
- Other:
- 1/4 cup fresh baby spinach
- 2 slices whole-grain bread (I like to use the California Complete Protein bread from TJs and other brands make this same type of bread).
Method
Make the herb spread by combining all ingredients and mixing well. Chill for at least 1/2 hour for the mixture to become a bit more solid.
For the scramble, heat a healthy splash of olive oil in a skillet until it becomes iridescent. Add tofu and stir fry for about 5 minutes over medium-high heat, or until completely heated through. Add diced tomatoes, scallions, and spices, and mix together well, heating for another 2-3 minutes.
While making the scramble, toast the bread. When the bread is toasted, spread about 1-2 teaspoons of the herb spread on each slice. Add a few leaves of fresh baby spinach and spoon the tofu & veggies on top. Enjoy with very little guilt at all!
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