Tofu Scramble is a healthy, delicious alternative to scrambled eggs for breakfast. Tofu is an excellent source of protein. By itself, tofu tastes bland. But tofu absorbs the flavors in which it is cooked making it versatile.

Tofu Scramble Prep Time: 15 min
Cook Time: 20 min
Ready In: 35 min

Servings: 6

1 lb Firm Tofu
2 tbsp Spelt Flour (or any type of non wheat flour)
1 tbsp Olive Oil, for sautéing
4½ cup chopped Mixed Vegetables (i.e. Zucchini, Yellow Squash, Carrots, Onions and Garlic)
1 tsp Onion Powder
1 tsp Paprika
2 tsp Garlic Powder
½ tsp Sea Salt
½ tsp Tumeric
1 tsp Curry Powder
1 dash Black Pepper to taste
1 dash Cayenne if tolerated
½ cup filtered Water

Drain tofu of extra moisture and cut into slabs.
Mix spices and flour together in a small bowl.
If using garlic and onions, sauté them together in a large skillet over medium heat until they are soft. Add other vegetables, and continue sautéing until they are partially cooked.
Add tofu by crumbling it into pieces to resemble scrambled eggs. Add the spice/flour mixture and water.
Sauté a little longer until the vegetables are cooked to your liking. (Make sure to cook flour long enough to eliminate the taste of raw starch; about 2 minutes). Serve immediately.

Tips & Notes
Use any vegetables you want; this is a good way to clean out your crisper drawer of small amounts of leftover raw veggies. For a time-saving measure, quadruple the seasoning and flour mixture, and store the extra in a small jar for the next few times you make the recipe.

Nutritional Information Per Serving
Calories: 114.4
Total Fat: 5.7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 220mg
Total Carbohydrates: 10.1g
Dietary Fiber: 2.6g
Protein: 7.5g


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Filed under: Recipes for Diabetics

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