Scrambled Tofu is a great recipe for everyone to enjoy, and not just vegans. Why? Let me break it down for you a bit. When you go to make scrambled eggs how many do you typically use? One? Two? Three? More? Let’s just say you have 2 eggs for breakfast. Did you know in 2 eggs there are 10 grams of fat and 374 mg of cholesterol? On a daily basis our calories from fat should be around 20-30%, or roughly 45-65 grams daily. So that fat from the eggs isn’t too much of an issue, unless you add cheese and milk to your scrambled eggs.
So moving on. How about that cholesterol? 374 mg of cholesterol in your eggs is more than the total amount of cholesterol you should be eating for the entire day. It is recommended to keep daily cholesterol intake below 300 mg. If you have been diagnosed with heart disease, then the recommended daily intake is less than 200 mg.
So how are you feeling about your eggs now? Not so hot, huh? Don’t worry I won’t take away your eggs and leave you emtpy plated. Instead, we can fill that space with something much healthier, and has 0 mg of cholesterol. That’s right, it’s cholesterol free!
Tofu does not taste bad. It only tastes bad if you don’t season it right. Tofu really has no taste, which is why it’s so important to season it well. It takes on whatever flavor you give it, and this recipe gives it plenty of taste bud tantilizing flavors.
Here’s a little information about tofu versus eggs:
As you can see from the chart there are plenty of benefits for switching out your eggs for this scrambled tofu recipe. Tofu contains more calcium and iron, and is a great source of protein.
14 oz firm or extra firm tofu (1 package)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp McKay’s Chicken seasoning
1/4 tsp turmeric
1/4 cup salsa
2 oz veggie meat (optional)
First, drain the water from the tofu package, and press out a lot of the water from the tofu. Turn your burner onto a medium heat. Take the tofu into your hand and squeeze it through, until it crumples into small little pieces. Add the salt, onion powder, garlic powder, McKay’s Chicken seasoning, and turmeric. Cook the tofu for about 5-7 minutes, or until it is nice and hot, then stir in the salsa. Remove the pan from the heat and you’re ready to serve.
You can eat the scramble tofu just the way it is, or make them into breakfast tacos or burritos.