On days you crave a savory breakfast, scrambled eggs usually come to mind. Eggs are high in protein with great muscle building properties, but they do come with a large amount of animal-based cholesterol. Using tofu in place of eggs still provides a great dose of protein in plant form!! The smoky flavor of MRM Mesquite Powder blends perfectly with southwestern spices like cumin, chili and garlic powder. This breakfast will power you through the morning!!
For the scramble, you will need:
4 ounces extra firm tofu
¼ cup white onion, chopped
½ cup red bell pepper, chopped
½ cup fresh mushroom, chopped
handful grape tomatoes, halved
handful fresh spinach
Smoky Southwestern “Sauce”:
1 tsp MRM Raw Organic Mesquite Powder
1 tsp cumin powder
½ tsp garlic powder
¼ tsp chili powder
¼ tsp turmeric powder
avocado on toast
First, drain the tofu by placing it on a layer of paper towel that is on a plate. Add another layer of paper towel on top of the tofu, and place something heavy on it, like a book or cast iron skillet. Let this drain for about 10 minutes.
Next, make your Southwestern Sauce by placing all ingredients into a small bowl and adding a drizzle of water, stirring, until it thickens and becomes pourable. Set aside.
Heat a pan over medium and melt a little coconut or olive oil.
Add the onions and peppers and sauté until the onions become translucent.
Next, add the mushroom and halved tomatoes and stir.
Crumble the tofu into bite-sized pieces and add to the pan.
Cook until the mushrooms soften and the tofu browns slightly.
Lastly, add the Smoky Southwestern Sauce and a handful of spinach, stirring until all ingredients are coated with the sauce.
Let this cook until the spinach has wilted and all the veggies are cooked.
Transfer to a plate, sprinkle on a few dashes of chili flakes and top with fresh cilantro. Avocado on toast with fresh tomatoes are a great side to this meal!