Total Time: 10 minutes
|Nutritional per serving|
Given that it uses soy sauce and tofu, not everyone would agree that this is the healthiest of breakfasts, but if you’re looking for a high protein, meat free start to the day this asian style scrambled eggs recipe is definitely worth a try.
It’s a bit quirky but it’s super quick to make and is surprisingly delightful. Don’t let the colour of the egg mixture freak you out when you add the soy sauce as it changes to a less scary colour when the eggs start to cook.
Instead of serving with toast, try it with steamed broccoli which will give you a good dose of quality carbs to provide some energy to boost your day.
- 1 teaspoon coconut oil
- 1 egg, 3 egg whites
- 100g extra firm tofu, cut into cubes
- 25g spring onion, finely chopped
- handful fresh spinach, chopped
- 1 tablespoon soy sauce
- 150g fresh broccoli
- Start by steaming the broccoli using one of the methods described in our superfoods section.
- Heat the coconut oil in a saucepan and once it has melted, poor away any excess so you’re left with a thin film at the bottom of the pan (so you don’t take on any unnecessary calories).
- Fry the spring onion and tofu for about 2 minutes until the onion starts to soften, making sure you don’t burn the ingredients.
- In a measuring jug or bowl thoroughly mix the eggs with the soy sauce.
- Add the egg mixture to the pan and stir constantly until the eggs start to scramble.
- Serve with the steamed broccoli.