I don’t know how you feel about breakfast, but for me, it’s verrrry important. Not only am I ravenous when I wake up in the morning, but I definitely notice a difference if I don’t eat anything. I’ll get light headed, have trouble focusing, hunger pains, headaches, procrastinate, and can be extremely agitated and grumpy. None of that is worth skipping breakfast!
That’s what I love about this recipe, other than the fact that it tastes super yummy, is that it’s full of nutrients to keep me going the rest of the day… or at least until lunchtime 🙂
This recipe makes 2 servings, unless you’re like me and you can easily eat it all by yourself.
The first step is to prepare the veggies. Chop up 1/2 a bunch of asparagus (about 6-8 stalks), 4-5 medium mushrooms, 1 heirloom tomato, and 1/2 an avocado. Other suggestions: spinach, kale, bell pepper, black olives, broccoli, onion. Put whatever you like!
Here’s a quick breakdown of the nutrients from these amazing veggies:
- Asparagus contains fiber, folate, and antioxidants, plus it may help the brain fight cognitive decline.
- Avocado is loaded with heart-healthy monounsaturated fatty acids, potassium, fiber, vitamins & minerals. Woo hoo!
- Heirloom tomatoes are a rich source of vitamin C, potassium, lycopene, and vitamin K.
- Mushrooms (I loooove mushrooms) contain a cancer fighting substance called conjugated linoleic acid, or CLA. They are also loaded with digestive enzymes, protein, and B vitamins.
Next prepare the eggs, aka tofu. I really like this brand of non-GMO Hard Tofu by Banyan Foods. Take 1 block (8 oz) of tofu and crumble it up.
Tofu gets a bad wrap sometimes, so it’s good to keep in mind that soy is a plant-based estrogen. The estrogen in it is not going to have the same effect on your body as eating a piece of chicken that’s been pumped full of hormones. The right amount of tofu will actually help block cancerous cells in your body, just make sure you aren’t eating more than 8 oz a day. Buy non-GMO brands and look at the ingredients to ensure it lists actual soybeans, not some by-product like soy lecithin.
Put a little splash of extra virgin olive oil in a pan on medium heat and saute the mushrooms and asparagus (or whatever veggies you are using that take a little longer to cook). Once they are cooked and starting to brown, set them aside for a few minutes.
Add a little more oil to the pan to prevent the tofu from sticking. Add the tofu crumbles and start with 1 tsp of ground turmeric, adding more if needed. Mix together until the turmeric is evenly dispersed and the tofu is a nice yellow egg-y color. Add 1/3 cup Daiya Chesse Mozzarella Style shreds and 2 tbsp of nutritional yeast (adds more cheesiness) to the tofu and mix until the cheese starts to melt.
The last step is to add all your veggies to the pan, including the sauteed mushrooms & asparagus. Gently mix in salt, pepper, and garlic powder to taste.
Serve with salsa or any other kind of sauce you like, but it tastes delicious on it’s own as well. Enjoy the satisfying cheesy flavor of the “scrambled eggs” with savory sauteed veggies and fresh avocado & tomato. Grab a cup of tea or coffee and you’re good to go!
- 8 oz firm tofu
- ½ a bunch of asparagus (about 6-8 stalks)
- 4-5 medium mushrooms
- 1 heirloom tomato
- ½ an avocado
- ⅓ cup Daiya Cheese Mozzarella Style Shreds
- 2 tbsp Nutritional yeast
- extra virgin olive oil
- salt & pepper
- garlic powder
- 1-2 tsp ground turmeric
- Chop up ½ a bunch of asparagus (about 6-8 stalks), 4-5 medium mushrooms, 1 heirloom tomato, and ½ an avocado. Other suggestions: spinach, kale, bell pepper, black olives, broccoli, onion. Put whatever you like!
- Take 1 block (8 oz) of tofu and crumble it up.
- Put a little splash of extra virgin olive oil in a pan on medium heat and saute the mushrooms and asparagus (or whatever veggies you are using that take a little longer to cook). Once they are cooked and starting to brown, set them aside for a few minutes.
- Add a little more oil to the pan to prevent the tofu from sticking. Add the tofu crumbles and start with 1 tsp of ground turmeric, adding more if needed. Mix together until the turmeric is evenly dispersed and the tofu is a nice yellow egg-y color. Add ⅓ cup Daiya Chesse Mozzarella Style shreds and 2 tbsp of nutritional yeast (adds more cheesiness) to the tofu and mix until the cheese starts to melt.
- Add all your veggies to the pan, including the sauteed mushrooms & asparagus. Gently mix in salt, pepper, and garlic powder to taste.
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