Tofu Egg Scramble

Updated: Feb 29, 2020



Serves 2


Ingredients:

  • Half of a 15 oz. tofu package

  • 1/8 tsp turmeric

  • Black salt and freshly ground black pepper to taste

  • Optional: 1 tbsp oil

Directions:

  1. Remove tofu from package, squeeze with paper towel to remove excess water, crumble, and add to a heated nonstick pan. If using oil, add it when pan is heated. Otherwise, for a healthier option, cook tofu on a dry nonstick pan without oil – the water content from the tofu will provide enough liquid to prevent sticking.

  2. Allow tofu to form a sear before mixing. Cook for a few minutes.

  3. Add turmeric, freshly ground black pepper and black salt which is the secret ingredient to making tofu taste like eggs. Add just a little at a time since a little goes a long way. Remember that you can always add more but can't remove it!


Enjoy on its own:


On toast with Golden Oak Shiitake mushrooms and fresh baby arugula:




Or on a toasted everything bagel with diced green pepper and sautéed apple maple breakfast sausage:


Or tucked into a breakfast burrito with tater tots, more of that breakfast sausage, fresh cilantro and purple cabbage. Don't forget the hot sauce!




There's a lot of confusion about the health benefits of soy. Though tofu is a processed food (and whole foods are best for optimal nutrition), there's evidence that compounds called phytoestrogens in soy inhibit “prostate cancer cell invasion and spread.”


This doesn't mean, however, that we should count on soy alone to prevent cancer from spreading. Dr. Michael Greger concludes his video by stating that it's best to eat a variety of healthful foods.


Dr. T. Colin Campbell agrees, citing the importance of consuming a variety of plant-based foods:

"it’s okay if someone wants to eat a lot of soy products but, on the other hand, it seems much more preferable to eat a variety of plant proteins, especially from the legume group. Variety is important here,... Plant matter is what really counts. The diet mostly or entirely comprised of foods of plant origin is still the one that possesses ever more nutritional gems to sustain optimum health."

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