There’s a new tofu in town, and it’s made from hemp—not soy. Just like that classic white block that can be sliced, cubed, baked or blended, hemp tofu’s versatility is part of the reason it’s showing up on tables today. Only, unlike the soy variety, it doesn’t contain particular plant compounds that some people prefer to avoid. What you do get are minerals, a balanced ratio of omega-3 and -6 fatty acids and plenty of protein to power up your favorite plant-based dishes. Whip up this veggie-packed breakfast scramble and see for yourself just how easy saying No to soy — and falling head over heels for hemp — can be!
Hemp Tofu Breakfast Scramble
Ingredients
1 pkg. soy-free hemp tofu
2 Tbsp. hemp seed oil
1/4 cup green onions, finely chopped
1 red or orange pepper, diced
1-2 cups mushrooms, sliced
1 clove garlic, diced
2 cups fresh spinach, chopped
1/4 cup fresh basil, chopped
Freshly ground black pepper, to taste
1 avocado, sliced or diced
Optional: cayenne pepper, to taste
Directions
- In medium-sized skillet, sauté garlic over medium-low heat, until it begins to scent the air.
- Add mushrooms and cook a few minutes, then add tofu, onions, peppers, basil and spinach.
- Season and break up tofu into a scramble.
- Serve topped with avocado slices.