Southwest Tofu Scramble

I love making tofu scramble on the weekends. The ingredients are always a bit of a surprise, as I’ll just use whatever veggies are left-over from the week. Red pepper (capsicum), mushrooms, spinach, rocket… all have been in there at some point. Today, I made a Southwest tofu scramble by topping it with some avocado and fresh coriander / cilantro.

I also add turmeric, which really brightens the meal and makes it look a little more like scrambled eggs. (Not that you necessarily want to pretend to be eating eggs (ew!), but this way, you don’t feel as though you’re just eating a plate of mashed tofu!)

The best reason to add turmeric, however, is for its many healing properties. Other than being the source of color in American mustard and curry dishes, a lot of us in the West don’t consume enough of this important spice. This is a great way to incorporate it into your diet.

I served this on a bed of baby spinach, alongside a couple pieces of wholemeal bread, and some fresh citrus. I almost always include spinach in this dish (either on the side, or stirred into the tofu while it’s cooking), because of its high-iron content. Remember that your absorption of iron is greatly increased when a food containing vitamin C is eaten at the same meal. This is why I’ll always include a few slices of fresh citrus — it beats store-bought orange-juice any day!

More breakfast ideas

• Quinoa Granola with Coconut and Chia Seeds
• Almost Raw Coconut + Apricot Oat Balls
• Everyday Healthy Truffles
• See all my vegan breakfast recipes

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