It was an early morning for me today. I arrived at the gym at 4:30 a.m. and did a cardio and biceps/back workout. When I got home I was pretty hungry, and as I looked in the fridge the zucchini stood out. I was going to just slice it up and eat it raw, but I decided to try something new. I decided to fry it. I do not eat many fried foods, so this was a splurge for me. When I really want to go all out, I do a tofu scramble for breakfast, but today I needed something quick and simple.
Zucchini is such a versatile ingredient. It can be steamed, fried, or eaten raw. It is a great addition to salads, soups, and pastas, and the health benefits of zucchini are outstanding! It's loaded with vitamins and minerals, and studies show that it helps with the management of diabetes and helps reduce blood pressure as well.
Quick, tasty, crispy, amazing, and only five ingredients!
Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Serving size: 2 Calories: 195.5 Fat: 2.9g
Sat Fat: 0g Carbohydrates: 17g Sugar: 1.8g Sodium: 247mg
Fiber: 1.1g Protein: 3g
I was at The Flying Biscuit a few months ago, and I ordered the tofu scramble. It was my first time eating tofu scramble, and it was absolutely delicious. I even wrote a review about it. I have wanted to try to make it myself for a while, but I have never worked with tofu before. I was trying to decide what to make for breakfast on Christmas morning, and I finally decided that I would try to make the tofu scramble. I am so glad I did! It was a hit. I look forward to making different versions of this tasty recipe.
This recipe is not at all difficult. Once you sauté your fresh vegetables and add in your tofu, you are well on your way to a savory, wholesome meal that takes only ten ingredients to make!
Filling, veggie-filled, fresh, protein-packed, and only takes ten ingredients to make!
Author: The Sensible Vegan
Recipe Type: Breakfast, Tofu Scramble
Serving size: 1/4 of the recipe Calories: 138 Fat: 7.9g
Sat Fat: 1.2g Carbohydrates: 8.8g Sugar: 1.9g Sodium: 521mg
Fiber: 2.6g Protein: 11g
Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!
My mom makes great biscuits from scratch, and she learned from the best! Her mother, my grandmother, the late Eva Mae Earls, was the queen! Her biscuits were huge, soft, light, and fluffy. I can remember like it was yesterday. When I entered her house and smelled the amazing aromas, I would be super excited to snag a biscuit from the kitchen before they were gone. It was memories like those, that led me to try to make a vegan version.
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!