Missing scrambled eggs? This Southwest Tofu Scramble will satisfy the craving for hot scrambled eggs at breakfast. With peppers and kale for added nutrition and flavor, this filling, protein-packed breakfast is the perfect start to a busy day.
Protein deficiency on a vegan diet is, in my opinion, a myth. I have never seen a study to suggest that humans require meat to get adequate protein. When have you known anyone to be protein deficient except in the very impoverished areas of the third world? Studies conclude that even people who eat 100% plant-based diets actually over consume protein daily. For most Americans, protein consumption is dramatically higher than recommended. This is alarming because excess protein contributes to the risk of kidney stones, heart disease, osteoporosis, and some cancers.
A diet rich in whole grains, vegetables, fruits, and beans provides adequate protein. Although there is somewhat less protein in a plant-based diet than an omnivorous diet, this is actually an advantage.
This dish is one way to get a boost of protein in your day. If you are new to eating tofu, this is a great way to introduce it to your diet. The texture is light and fluffy, and the spices and vegetables give it a robust flavor. Enjoy it for breakfast, lunch, or dinner!
This dish goes well with simple black beans and/or breakfast potatoes. Or jazz it up with my Grits, Greens, and Black-Eyed Peas!
1 (16-ounce) package extra firm tofu
1 garlic clove
1 tablespoon nutritional yeast
1⁄2 teaspoon sea salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cumin powder
1⁄4 teaspoon chili powder
1⁄4 teaspoon turmeric (optional)
1/2 red bell pepper
1/2 green bell pepper
2 cups curly kale
Breakfast Potatoes, fruit, or black beans