Southwest Style Plant-Based Scramble

Breakfast was always one of my favorite meals. I LOVE eggs. Especially omelette style. But at some point (probably during my pescatarian paleo adventure) eggs started making me feel, well, not so great. So I tried doing just shakes and smoothies, but eventually it gets old. So I have recently started making tofu scrambles which have been a game changer.

Going plant based is scientifically proven to help your body and the environment. And here is the thing… plant based simply means a base of plants. And if you want to add meat or dairy on top of that or keep it vegan, that is your choice. But it should all start with a base of plants.

So this meal is plant based. I began with a huge cup of veggies and greens and then added in my protein. I also highly recommend adding in a plant based meat substitute. I used Beyond meats ground beef and it made the bowl next level good.


Serves 1
6oz extra firm tofu or lean protein
1/2 cup chopped bell peppers
1/4 cup diced red onion
1 cup spinach
1 tbsp coconut oil
1/2 tsp coconut cream
2tsp filtered water
1/4 tsp cumin
1/4 tsp chili powder
dash of garlic powder
dash of paprika
2 dashes of turmeric (for color)
dash of oregano
salt and black pepper to taste
Optional pre cooked  plant based meat substitute

Directions: Heat up a skillet over medium heat. Add coconut oil to pan. Add peppers and onions to pan and sauté for 2-3 minutes. Then add in tofu by crumbling it between fingers (as is massaging the tofu, it will begin to fall apart and begin to look like “scrambled eggs”). Sauté for another 2 minutes. Then add in spinach. Sauté for 2 more minutes. Then mix in the seasonings as well as the water and coconut cream. Cook for 2 minutes. Option to mix in the pre cooked meat substitute. Serve and enjoy!

I hope you enjoy this one. Let me know what you think in the comments below!


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