I would consider myself 50/50 a savory and sweet gal when it comes to breakfast. Sometimes I love oats with fresh fruit, and other times I just want eggs with avocado toast. What about you?
This scramble is plantbased and protein-packed. Did you know soy contains all 9 essential amino acids? Please don't be scared off after reading the word: SOY.
Knowledge is key here. Soy gets a bad rep, and it doesn't need to, in my opinion. Stick to Non-GMO options or whole soybean products rather than overly processed ones...I typically prefer to consume tempeh versus tofu, as tempeh is fermented soybeans and less processed. But for the purpose of this recipe, we're using tofu.
Step 1 - Drain the tofu. I like to get as much liquid as I can out, so sometimes after draining, I'll place on paper towels for at least 10 minutes. You can even place something like a bowl on top, to add pressure and make it drain more too.
Step 2 - Once tofu is drained, place in a bowl and use a fork to crumble the tofu. Set aside.
Step 3 - Heat oil in a skillet over medium heat. Add in whatever veggies you like (I did mushroom and tomato). Cook for 2-3 minutes, or until softened.
Step 4 - Add in your tofu. Stir. Add in the rest of the ingredients - except the spinach - cook for about 2 minutes more. Remove from heat and stir through the spinach leaves to slightly wilt.
Step 5 - Season with salt and pepper, if you haven't already. Serve on gluten-free toast or your favorite bread.
Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.
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