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High-Protein Tofu Scramble with Root Vegetables

High-Protein Tofu Scramble with Root Vegetables

Ingredients (Serves 2)

Tofu225 g
Carrots35 g
Parsnips35 g
Onion30 g
Garlic3 g
Olive Oil10 ml
Nutritional Yeast7.5 g
Turmeric1 g
Salt1 g
Black Pepper0.5 g
Parsley2.5 g

Instructions

1
Step 1 (5 minutes): Press extra-firm tofu for at least 5 minutes to remove excess water. Meanwhile, finely dice the onion, carrots, and parsnips. Mince the garlic. Chop the fresh parsley.
2
Step 2 (5 minutes): Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion, carrots, and parsnips. Sauté for 5 minutes, stirring occasionally, until slightly softened.
3
Step 3 (5 minutes): Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Crumble the pressed tofu directly into the skillet using your hands or a fork. Add nutritional yeast, turmeric, salt, and black pepper. Stir well to combine and coat the tofu evenly.
4
Step 4 (5 minutes): Continue to cook for 4-5 minutes, stirring occasionally, until the tofu is heated through and slightly browned in places. Stir in the fresh parsley just before serving. Serve hot.
High-Protein Tofu Scramble with Root Vegetables
Featured Recipe
Breakfast
20 min
Medium
High Protein
Low Cal
Quick Meal
High Protein

High-Protein Tofu Scramble with Root Vegetables

A savory and protein-packed start to the day, featuring crumbled tofu seasoned with turmeric for a classic 'egg' look, combined with finely diced seasonal carrots, parsnips, and fresh parsley.

20 min
2 servings
MEDIUM
Breakfast
20 min
Medium
High Protein
Low Cal
Nutrition Facts
345
Calories
23g
Protein
20g
Carbs
21g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Tofu225 g
Vegetables & Herbs3
  • Carrots35 g
  • Onion30 g
  • Garlic3 g
Pantry Staples3
  • Olive Oil10 ml
  • Salt1 g
  • Black Pepper0.5 g
Additional Items4
  • Parsnips35 g
  • Nutritional Yeast7.5 g
  • Turmeric1 g
  • Parsley2.5 g

Instructions

  1. 1
    Step 1

    Step 1 (5 minutes): Press extra-firm tofu for at least 5 minutes to remove excess water. Meanwhile, finely dice the onion, carrots, and parsnips. Mince the garlic. Chop the fresh parsley.

  2. 2
    Step 2

    Step 2 (5 minutes): Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion, carrots, and parsnips. Sauté for 5 minutes, stirring occasionally, until slightly softened.

  3. 3
    Step 3

    Step 3 (5 minutes): Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Crumble the pressed tofu directly into the skillet using your hands or a fork. Add nutritional yeast, turmeric, salt, and black pepper. Stir well to combine and coat the tofu evenly.

  4. 4
    Step 4

    Step 4 (5 minutes): Continue to cook for 4-5 minutes, stirring occasionally, until the tofu is heated through and slightly browned in places. Stir in the fresh parsley just before serving. Serve hot.

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