Tofu can be intimidating, but this versatile plant protein takes on whatever flavor you give it. With every bite of this savory scramble, you’ll feel your arteries opening and your brain detoxing. This filling breakfast will also help manage your blood sugar levels.

Serves 2 to 3

Tofu Scramble

Yield: 3-4

Ingredients

  • 1 8-ounce block firm or extra- firm tofu
  • 1 tablespoon EVOO

  • 1⁄4 red onion, chopped

  • 1 green or red bell pepper, chopped
  • 1⁄2 teaspoon each salt and pepper
  • 1⁄2 cup button mushrooms, sliced
  • 1 teaspoon garlic powder

  • 1⁄2 tablespoon turmeric

  • 1⁄4 cup nutritional yeast
  • 2 cups fresh spinach, loosely chopped

Instructions

  1. Drain the tofu and squeeze gently to remove extra water. Crumble tofu into a bowl by hand—the smaller the pieces, the better. Prep vegetables and place a large skillet over medium heat. Add EVOO, onions, and bell peppers. Stir in a pinch of salt and pepper and cook for about 5 minutes to soften the vegetables. Then add mushrooms and sauté for 2 minutes. Then add the tofu. Sauté for about 3 minutes, a little more if the tofu is watery. Then add the rest of the salt and pepper, garlic, turmeric, and nutritional yeast and mix with a spatula, making sure the spices blend well. Cook for another 5 to 8 minutes until tofu is slightly browned. At the end, add the spinach and cover the pan to steam for 2 minutes. Serve immediately with sides of your choice. This tofu scramble makes a delicious breakfast burrito on a whole-wheat tortilla. We enjoy it with slices of avocado and hot sauce, but you could also try it with baked russet potatoes, black beans, and/or cilantro.
http://teamsherzai.com/tofu-scramble/

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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