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Italian Bruschetta Tofu Scramble

by Stephanie
Aug
16
2016

Tofu Scramble Title

I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.

Recently, I decided to kick this tofu scramble up a notch for my father-in-laws birthday. I wanted to make it a little extra special so I added some more Italian flavor with the fresh basil and my new favorite shredded Parmesan cheese by Follow Your Heart. For a final burst of flavor, I added some fresh avocado slices, because everything is better with avocado in my opinion! It was a hit and I was the only vegan at the birthday brunch! That’s a winner in my book so I am sharing it with all of you!

Tofu Scramble Stove

This recipe comes together very quickly. You could just as easily make it the morning you are going to eat it or prepare it the night before and refrigerate it until the next day (waiting to garish with the fresh basil and avocado until you are ready to serve it).

Italian Bruschetta Tofu Scramble
2016-08-09 20:18:54
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1216 calories
45 g
0 g
95 g
71 g
14 g
676 g
331 g
2 g
0 g
76 g
Nutrition Facts
Serving Size
676g
Amount Per Serving
Calories 1216
Calories from Fat 811
% Daily Value *
Total Fat 95g
147%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 50g
Cholesterol 0mg
0%
Sodium 331mg
14%
Total Carbohydrates 45g
15%
Dietary Fiber 30g
122%
Sugars 2g
Protein 71g
Vitamin A
24%
Vitamin C
36%
Calcium
317%
Iron
162%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 14 oz firm tofu
  2. 1 container or jar of bruschetta
  3. 1/4 cup Kalamata olives, sliced
  4. 1/4 cup basil, sliced in chiffonade
  5. 1/4 vegan Parmesan cheese, shredded
  6. 1 avocado, thinly sliced
  7. 2 tablespoons olive oil
Instructions
  1. 1. Heat oil on medium heat in a skillet.
  2. 2. Drain the tofu and crumble it into the pan.
  3. 3. Cook approximately 5-7 minutes until the tofu is golden.
  4. 4. Stir in the bruschetta and olives. Cook about 5 minutes until heated through.
  5. 5. Remove from heat and stir in the cheese.
  6. 6. Top with the basil and avocado slices.
beta
calories
1216
fat
95g
protein
71g
carbs
45g
more
VeegMama http://veegmama.com/
Please let me know what you think of this recipe in the comments below, and I’d love to hear the other types of scrambles you make. I am always on the lookout for a good tofu scramble!

 

Tofu Scramble

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