This is the first time I've actually enjoyed a tofu scramble. I don't really gravitate toward savory breakfasts, but this could convert me! I suppose you could call this more of a brunch dish, as well. I would honestly eat it for any meal...
It is unbelievably high in protein (almost 50% of the RDA for the average female), full of healthy fats, fiber, and calcium. Serve it over kale or in a wrap...add avocado...hot sauce...daiya cheese...feel free to customize it however you'd like! The stats will remain impressive.
High Protein Sweet Potato Tofu Scramble
Prep time: 20 min
Total time: 35 min
1 (12 oz) block extra firm tofu
1 tsp extra virgin olive oil
3 tsp minced garlic
1 bunch of scallion, diced; whites and greens separated
1 cup diced sweet potato (no need to peel first, just wash!)
1.5 cups diced baby portobellos
1 red bell pepper, diced
1 cup frozen shelled edamame (substitute peas if desired)
1.5 tbs fresh lemon juice
1/4 cup nutritional yeast
3 tbs minced fresh rosemary
1 tsp dried or 2 tsp fresh parsley
3/4 tsp salt + pepper to taste
2 bunches of kale, blanched and sauteed
1. Press tofu by wrapping in clean dish towels. Set another towel and heavy books on top of wrapped tofu and let sit for 20 minutes.
2. Heat oil in a large skillet over medium heat. Add garlic and white/light green onions and saute for 2 minutes.
3. Reduce heat slightly and add sweet potato, mushrooms, and bell pepper. Cover skillet and cook for 12 minutes. Stir frequently to keep veggies from sticking.
4. Dice tofu into small pieces and add to pan along with edamame, lemon juice, nutritional yeast, rosemary, parsley, salt, and pepper. Reduce heat and let cook until edamame is heated through and potato is fully cooked. Stir frequently.
5. Serve atop kale garnished with green onions or as a wrap. Enjoy!