This recipe is the perfect breakfast to diversify your scrambled eggs while keeping them packed with protein and flavor. It's also sugar-free and safe for maintaining healthy blood glucose levels.
In this recipe, I use homemade harissa paste. It's a mild version, so while it’s not overly spicy, it still delivers all the classic harissa flavor.
I’m keeping it low-calorie and more predictable for blood glucose by skipping the cream. Instead, I’ll use miso paste to add a rich umami taste.
Ingredients
- Tofu (silken/mild firm), 300g
- Mild Harissa paste (recipe is below), 3 tbsp
- Onion, 1 piece
- Garlic, 2 cloves
- Avocado, 1 piece
- Spinach, 100g
- Lemon, 1/4 piece
- Flatbread, 2 pieces
- Olive oil, 0.5 tbsp
Instructions
- Remove the tofu from its packaging and pat it dry with paper towels to absorb any excess liquid. Allow it to sit for 10 minutes.
- Meanwhile, heat a frying pan over medium heat and add a drizzle of oil. Once the pan is hot, add the chopped onion and sauté until golden brown.
- Stir in the chili paste or Harissa paste until well combined with the onions and garlic.
- Next, crumble the tofu into the pan, coating each piece with the flavorful sauce. Cook for about 3 minutes, until the tofu reaches a texture resembling scrambled eggs.
Serving
- Prepare the avocado by cleaning and slicing it in half. Place one-half on the serving plate.
- Arrange a handful of watercress or your preferred lettuce alongside the avocado. Drizzle lightly with olive oil and lemon juice.
- Serve the plate of scrambled tofu alongside the avocado and greens, accompanied by warm flatbread.
You can watch the cooking process on my Youtube Channel.