Brekky Protein Plate

This incredible breakfast plate is making history because I’ve never shared a savory breakfast recipe on this blog before! This easy brekky is packed with plant-based protein from tofu and beans, and filled with nutrients from vitamin-rich tomatoes. It’s the perfect 20-minute brekky idea that you’ll love for lunch and dinner too. If you’re looking for a vegan alternative to scrambled eggs, the easy tofu scramble is perfect for you!

Ingredients

Tofu Scramble

• 16 oz. firm tofu

• 1 Tbsp olive oil

• 1 red onion, chopped

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp ground turmeric

• 3/4 tsp Celtic salt OR 1/2 tsp Celtic salt + 1/4 tsp black salt

• pinch of cayenne pepper

Black beans

• 1 tsp olive oil

• 1 (15 oz) can black beans, drained and rinsed

• 1/2 tsp ground cumin

• 1/4 tsp Celtic sea salt

• pinch of cayenne pepper

Plus

• 1 punnet grape tomatoes, halved OR 1 cup chopped tomatoes

Instructions

1. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When hot, add the onion and garlic and saute for about 6 minutes until everything is soft and fragrant.

2. Add the tofu and break it apart with your spatula until you get a nice chunky scramble texture.

3. Stir in the seasonings. Heat through for another 6 minutes until hot. Remove from skillet and set aside.

4. Add another 1 tsp olive oil to skillet. When the oil is hot, add the black beans and seasonings. Cook for 3 minutes, stirring frequently.

5. Serve tofu scramble and black beans with fresh grape tomatoes. Enjoy!

Yield: 4 servings.