Breakfast Tofu and Spinach Scramble
Jessica Austin
Jessica Austin
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181 Calories
18 g Carbs
15 g Protein
5 g Fat
Total Time
2 servings

It's all about complementary proteins and taking in all of your amino acids, minus the meat. But let's skip the science and get to the mouthwatering recipes, shall we? Here is a tofu and spinach scramble


  • 8 oz tofu, firm
  • 2 large egg whites
  • 2 cup spinach
  • ½ whole mushrooms, sliced
  • ½ cup cherry tomatoes
  • 1 salt and pepper to taste
  • 1 tsp crushed red pepper flakes

Sweet Cinnamon Quinoa Ingredients

  • ¼ cup quinoa
  • 1 handful walnuts, chopped
  • 1 cup blackberries
  • 1 dash cinnamon
  • 1 to taste powdered Stevia

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  1. Heat 1 teaspoon of olive oil in a pan on medium heat (less oil if the pan is non-stick). Throw in tomatoes, mushrooms, and 1 clove of garlic (crushed or chopped), and let everything cook until the mushrooms have softened, turning slightly golden brown.
  2. Turn the heat to low and throw in the tofu, a splash of soy sauce, splash of lemon, and your salt and pepper to taste. Cook for another 3-5 minutes, letting some of the liquid cook off and the tofu to warm up.
  3. Turn off the heat and mix in the spinach.
  4. On the side you can add 1/4 cup of your pre-cooked quinoa. But before you serve the quinoa, here's an easy way to jazz it up for breakfast.
  5. Reheat your quinoa in the microwave (you can add a splash of soy milk, almond milk, or hemp milk if you want it to be more moist).
  6. Add the walnuts, blackberries, cinnamon and Stevia and mix it all together with a spoon.
  7. Serve warm!

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