Alkaline, Breakfast, recipes, tofu, Vegan, vegetables, Vegetarian
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Tofu Scramble With Kale, and Sweet Potato Hash

Breakfast Sprouted Tofu Scramble, sweet potato hash, kale, asparagus, sun dried tomatoes

My first week of eating a more plant-based, alkaline diet is is almost coming to end, and I love it. I have enjoyed the smoothies, juices, smoothie bowls and have just as much energy as before I started. I always split my morning smoothies, breakfast, and dinner with my son, so he eats from a large bowl, or plate, and mine not so big.

Breakfast Sprouted Tofu Scramble, sweet potato hash, kale, asparagus, sun dried tomatoes

This meal really doesn’t need a recipe, but I put it for those who may find it helpful. It’s really simple, and easy to cook in the morning.  Doesn’t look all that sexy in the bowl, but bold, and spicy it is. I have a smoothie bowl first, and about an hour later I have my main breakfast because i’m usually awake rather early.

Breakfast Sprouted Tofu Scramble, sweet potato hash, kale, asparagus, sun dried tomatoes

I really like cooking with sprouted tofu. Sprouted tofu is made from sprouted soybeans which increases the protein, calcium, and iron content. Sprouting  also makes the tofu easier to digest. I don’t have an issue with tofu, and I have read much conflicting research on the subject, but it does well by me snd I eat soy products at least 4x per week.

Breakfast Sprouted Tofu Scramble, sweet potato hash, kale, asparagus, sun dried tomatoes

I love asparagus, kale, chard, mustard green, spinach, and collard greens, and find away to include at least 3 types per day. mostly cooked unless in a smoothie.

I eat sweet potato 4x  a week, and only 1/2 per meal.

Tofu Scramble With Kale, and Sweet Potato Hash

Tofu Scramble With Kale, and Sweet Potato Hash
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Easy plant-based protein rich breakfast. Good carbs, and healthy fats.
Author: KiKi at sweetestnovember.com
Recipe type: Breakfast, Bliss Bowl
Cuisine: Vegetarian, Vegan, Plant-based, Alkaline
Serves: 1-2 servings
INGREDIENTS
  • 1 pack Sprouted Tofu
  • 1 whole sweet potato cubed
  • ½ Avocado
  • ½ cup red onion chopped
  • 1 Jalapeño pepper
  • 1 baby bell pepper orange
  • ¼ cup sun-dried tomato chopped
  • 2 Cups Kale
  • 1 clove garlic minced
  • pinch of salt
  • pinch of Tumeric
  • pinch of black pepper
  • oil to sauté
INSTRUCTIONS
  1. Prep all vegetables. Split chopped onion between tofu mixture, and kale. Split jalapeño pepper in half, and remove some of seeds and chop in half and split between tofu mixture, and kale.)
  2. Drain tofu, allow to rest on paper towel until all vegetables are prepped, no need to press it.
  3. Peel, and chop sweet potato into small cubes. Season with a little oil, pepper, salt, and any herb blend. Cook until tender with a fork.
  4. Chop asparagus, and season with herbs, salt, pepper, oil and sauté
  5. Add kale and remaining onion, garlic, jalapeño pepper, salt, pepper and oil to pan, and cook until wilted.
  6. crumble tofu and season with tumeric, pepper, and salt. Add onion, bell pepper, sun-dried tomato, garlic, and remaining jalapeño pepper to oil, and sauté a few mins before adding tofu, cook for 3-5 mins.
  7. Place all in ingredients in bowl, and add avocado to the center, and enjoy.
I hope the directions wasn’t confusing.
Enjoy
Kiki
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