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Tofu and Spinach Breakfast Scramble recipe
A soft, savoury scramble of tofu, spinach and peppers with plenty of seasoning. It is quick, satisfying and makes a brilliant plant-based breakfast.
15 min · Easy · British Jump to method
Ingredients
- 250g Tofu
- 80g Spinach
- 150g Mixed peppers
- 10g Butter
- 1/2 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 167 kcal |
| Protein | 11.3 g |
| Carbohydrates | 8.8 g |
| Fat | 10.3 g |
| Saturated fat | 3.6 g |
| Fibre | 2.8 g |
| Sugar | 4.2 g |
| Sodium | 1210 mg |
Why this works
A moderately filling, protein-containing breakfast with plenty of vegetables, but the added salt makes it high in sodium.
Plant protein from tofu. Tofu provides a useful amount of protein and is a source of calcium if calcium-set, supporting satiety and muscle maintenance.
Vitamin C and antioxidants. Mixed peppers are rich in vitamin C and carotenoids, which support immune function and help with iron absorption.
High sodium concern. Half a teaspoon of salt contributes a large amount of sodium, which may be unsuitable for those limiting blood pressure intake.
Method
- Crumble the tofu into rough pieces.
- Melt the butter in a frying pan over a medium heat and add the mixed peppers.
- Cook for 3-4 minutes, then stir in the tofu.
- Season with salt and black pepper and cook for 4-5 minutes more until heated through.
- Add the spinach and cook until just wilted, then serve hot.
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