Scrambled Tofu

I first came across scrambled tofu as a fantastic alternative to scrambled eggs what feels like forever ago – but has become a tried and true favourite. It not only works as a great breakfast food, it also makes for a quick and easy ’emergency’ dinner! Plus it utilizes the amazing highly anti-inflammatory turmeric spice and is jam packed full of veggies – making this a great post-long run brunch 😉

Makes 4 servings

Ingredients

• ¼ cup nutritional yeast
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp sea salt
• dash of fresh ground black pepper
• 1 tsp garlic powder (optional)

• 1 package organic extra-firm tofu

• 2 Tbsp virgin coconut oil
• 1 large onion, chopped
• one handful of finely chopped fresh parsley (or 1 Tbsp dried parsley)
• 2 stalk broccoli, in small pieces
• 3-4 carrots, grated
• 1 bell pepper or zucchini, chopped
• 1 package baby spinach (or baby kale or arugula)

Directions

1. In a large bowl, mix together the spices and nutritional yeast. Crumble the tofu into this mixture and toss to thoroughly coat tofu with spices.
2. In a large fry pan, heat the coconut oil. Add the onion and sauté until transparent.
3. Add the parsley, broccoli, carrots, bell pepper or zucchini and spinach, and sauté 5 minutes longer.
4. Then add the tofu mix and sauté another few minutes or until heated through and spinach is wilted.
5. Serve with avocado, tomatoes and optionally, home fries.

To deliciously healthy food and stronger faster running… Cheers,

Sarah J Cuff, RHN