Tofu Breakfast Scramble

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Servings: 2

Calories per Serving:

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Ingredients

5 tbsp Gut Broth (or vegetable broth)

8 ounces organic firm tofu (pressed and crumbled)

1 scallion (green part only), sliced

1/2 bell pepper, diced

1/2 tsp ground paprika

1/4 tsp ground cumin

Pinch of salt, to taste

2 slices sweet potato toast

2 cups chopped kale (stems removed)

Instructions

  1. In a medium skillet, heat 2 tbsp of vegetable broth over medium heat. Add the tofu and cook until warm, about 2 minutes. Add the scallions, bell peppers, paprika, cumin, and a pinch of salt. Reduce heat to low and cook until warmed, about 5 minutes.
  2. In a separate skillet, heat 3 tbsp broth over medium heat. Cube the sweet potato toast and to the skillet. Warm for about 5 minutes. Add the kale and a pinch of salt. Cook until greens are just wilted, about 3 minutes.
  3. Divide the potatoes and kale into two bowls and top with tofu mixture. You can also leave potatoes and kale separate from tofu mixture and each separately.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.