If you are looking for a high protein, vegan breakfast recipe, and wondering if it is really possible to get one with vegetables, look no further! Here is a filling, nutrient-rich tofu scramble that gives you a healthy mix of proteins and vitamins and age-old Ayurvedic spices to boot!
Ingredients:
- 1 cup hemp tofu (A great alternative to soy tofu)
- 1 inch of ginger - finely chopped
- 1 carrot - shredded
- 1 zucchini - shredded
- ½ tomato - chopped
- A small bunch or 1 cup of spinach
- 1 tbsp cumin seeds
- A pinch of turmeric
- A pinch of coriander powder
- Salt & pepper - according to taste
- 1 tbsp oil (sesame or coconut)
Preparation
- Heat the oil in a flat pan, and add the cumin and ginger when the oil gets hot.
- When the cumin seeds are slightly roasted, add the tofu and other spices and stir fry them for a couple of minutes.
- When tofu gets dry, add the veggies (carrots, zucchini and tomato). You can also add extra water sparingly, so it won't burn.
- Once the veggies are soft, turn the heat off. Add spinach.
- Cover the pan for 1-2 minutes, so the spinach gets cooked.
- Garnish tofu scramble with some fresh parsley and sunflower seeds.
Benefits
- Hemp tofu is a great source of protein and is safer than soy tofu.
- Carrots are a good source of Vitamins A, K, and B6.
- Zucchini has anti-inflammatory properties and provides antioxidants.
- Turmeric has anti-cancer and other beneficial properties as per Ayurvedic principles and scientific studies.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
