Before transitioning to a Vegan lifestyle, I ate eggs. What’s kind of funny is that for the longest time when I considered myself “Vegetarian” I did not eat eggs. It was only the few years prior to the transition that I started liking eggs.
Eggs are high in protein and therefore a good breakfast staple.
But I chose to stop eating eggs when I realized what exactly I was eating, and when I realized what industry I was supporting by doing so.
Alot of time people ask me, what’s wrong with eating eggs it does not harm the chicken.
I take this opportunity to gently educate that eating eggs does in fact harm chickens.
Mass produced egg laying hens are confined to tiny cages and rarely see the light of day, if at all.
‘Free Range’ doesn’t necessarily mean what the label would have you believe either.
Anyhow, I am all for a traditional type Saturday morning breakfast (or any day really)
so I conjured up this delicious Tofu scramble and I’m not missing a thing!
In fact
Per 100 g of tofu there is:
62 calories vs 155 per 100g of egg
2.70 G of fat vs 10.61G in 100g of egg
6.90G Protein Vs. 12.58G per 100G egg
Yes the protein is a bit less however you can double up on tofu and still have less fat and calories than that of 100g of eggs.
So here it is:
Tofu Scramble
1 Pkg Organic firm tofu (drained)
½ red bell pepper diced
½ onion diced
1 cup mushrooms
1 handful of spinach
1 tsp turmeric
1 tbsp coconut oil
Sea salt & pepper to taste
Tofu Scramble Served with a side of toast with tomato and heart & colon healthy avocado & salsa!
Directions:
1. Drain & press water from the tofu
2. Mash with a fork or potato masher
3. Heat oil in a frying pan on medium
4. Add onions to pan and cook until clear
5. Add pepper and mushrooms and cook until soft
6. Add tofu & turmeric and mix all ingredients together
7. Add spinach & cook until wilted
8. Add sea salt and pepper to taste
9. Serve & enjoy!
Lots of love from my tofu loving heart to yours
XO
Janine ♥
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