Active time: 25 minutes Total time: 25 minutes
Tofu is an inexpensive, high-protein, low-fat food that deserves a place on your table. These easy scrambled eggs provide 21% of your daily iron needs and also make a hearty, hearty breakfast with a generous serving of vegetables on each plate. Since vegetarian sources of iron are not as well absorbed as meat sources, add a source of vitamin C, such as: B. the tomatoes in this recipe to maximize absorption (1).
Scrambled eggs made from tofu and vegetable sausage with turmeric
Ingredients
- 14 oz block (397 g) firm tofu, drained
- 1 cup (110g) grated carrot
- 2 spring onions, chopped
- 1 tsp turmeric
- 4 plant-based breakfast sausages, chopped
- 1 cup (180 g) cherry tomato, halved
- 2 cups (50 g) baby spinach, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Directions
Drain the tofu and wrap it in a thick kitchen towel. Squeeze out excess water by placing a heavy saucepan on top for about 10 minutes. Unwrap the tofu and crumble it into a large bowl. Add carrots, spring onions and turmeric and stir.
Place a large nonstick skillet over medium-high heat. Once hot, spray with cooking spray and add the sausage. Cook, stirring occasionally, 2-3 minutes or until sausage begins to brown. Add the tofu mixture and cook, stirring occasionally, until the tofu is heated through and beginning to dry, 5-10 minutes. Add the tomatoes and cook until softened and heated through, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Season with salt and black pepper and serve immediately.
Servings: 4 | Serving Size: 1 cup
Nutritional values
Originally published May 4, 2019; Updated January 2026
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