Miso scrambled eggs with tofu, corn and peas
One of my go to breakfasts or lunches when I want to add more plant based protein in my diet: scrambled eggs with a delicious Asian twist. It's super easy to make, ready in no time.Scrambled tofu adds extra protein and fiber to your eggs to support your muscles and gut health. You can adapt the recipe to your own taste by adding other vegetables that you like. However, I strongly recommend trying it with corn and green peas because they add a bit of sweetness to it, which combines nicely with the saltiness and umami-taste of the miso and soy sauce.This meal can be enjoyed as breakfast, lunch, or even as dinner. If you want to make it more filling, you could add bread, noodles, rice, whatever you like 🙂Of course, nutritional information depends on which brand of the ingredients you buy, but they will be similar to:388 calories | 34 gr protein | 22 gr carbs | 20 gr fat (of which 4 saturated) | 7 gr fiber
Ingredients
Equipment
Method
- Mix the miso paste with a table spoon of warm water and mix until combined. Crumble the tofu coarsely with your fingers, mix with the miso. You could add garlic powder.
- Bake the tofu in a non stick pan on medium heat in oil of your choice. I used sesame oil. After 3-4 minutes, add the green peas and corn.
- Whisk the eggs with a splash of soy sauce and a splash of milk of your choice. I used soy milk. Add the mixture to the pan and continuously stir until the eggs are cooked.
- Optional: Serve with slices of cucumber, and add some avocado and crispy chili oil on top.
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