Loaded Tofu Turmeric Scramble

Hello foodie friends and welcome back! On this wonderful Sunday afternoon we are sharing a super delicious and healthy breakfast recipe that is perfect for weekend mornings when you have a little more time on your hands to whip something together and actually sit back and enjoy it. We're bringing you a different take on the classic scrambled egg breakfast that most of us grew up eating. Opt out of the eggs this morning and try substituting them with tofu which, for one, is much cheaper than eggs, and for two, can taste just as good if you flavour it the right way. Even better, we toss the tofu crumble in turmeric, a superfood that seems to be all the rage these days in the world of nutrition. As an anti-inflammatory compound that aids with digestion, boosts your body's antioxidant capacity, and can even help in the prevention of some forms of cancer, this yellow spice not only adds a nice flavour and colour to the meal but also works wonders for your body.

I find myself making this breakfast at least once a week, and sometimes I'll even have it for dinner because who doesn't love breakfast for dinner?! It's relatively quick, only taking about 15 minutes to prepare, and it is the perfect combination of healthy fats, proteins, and vegetables to fuel your body for the day ahead! Oh, and of course it tastes amazing. Give it a try and let us know what you think!

Ingredients:

1 pack extra firm tofu

1 bell pepper- chopped

1 tbsp chopped onions (roughly)

1-2 tsp of minced garlic

1 handful of chopped mushrooms - add as much as you'd like

1 tbsp turmeric

1 tsp cumin

1 tsp curry powder

1 tbsp vegan cheese (optional- we used Daiya shredded cheddar)

1 tbsp water

1 handful spinach

A drizzle of olive oil (or any cooking oil of your choice)

Salsa and avocado to put on top - optional but highly recommended

Let's get cooking!

First, take your pack of tofu and wrap it in a paper towel to remove some of the excess liquid. Then use your hands to crumble it into small pieces in a bowl - the pieces can be bigger or smaller depending on how much you enjoy the texture of tofu. If you're not a huge tofu lover, worry not, just crumble them into smaller pieces and you'll hardly be able to tell it's tofu. Toss in the turmeric, cumin, and curry powder and mix until the tofu is almost completely orange.

Next, start by drizzling the olive oil into a pan and warming it over medium heat. Once the oil is heated up, sautée your onions and garlic for about 3 minutes until they become soft. Add in your chopped bell pepper and mushrooms and wait 2-3 minutes or until slightly softened. Add in the crumbled tofu and the tablespoon of water. You can add more or less water depending how runny you want the scramble to be. If you are using vegan cheese, now is the time to sprinkle a little bit throughout the mixture. This just adds a bit of cheesy texture and flavour but it is completely optional if you don't have any on hand. Let it cook for another 3-4 minutes before adding a handful of spinach (or as many handfuls as you'd like) and then cover with a lid and leave on low heat for another minute or 2 until the spinach has wilted.

Voila! Now you can plate your meal and top it with a generous helping of salsa to add a nice kick. If you're an avocado lover, chop some up and throw it on there too to add a nice creamy burst of healthy fats! And there you have it: a deliciously nutritious weekend brunch that can be enjoyed by vegans and non-vegans alike!

One last suggestion: stack your scramble up on a (vegan) buttered slice of toast for an even more filling and traditional breakfast experience!

Scramble away!

The Culinary Cousins