Ingredients
Scale
- 200 g extra-firm tofu, crumbled
- 1/2 cup pourable plant-based egg substitute, 120 ml
- 1/2 cup dairy-free cottage cheese, 110 g
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
- 1 slice whole-grain bread
- 1/4 avocado, sliced
- 1 tablespoon chopped fresh chives or parsley, optional
Instructions
- In a mixing bowl, whisk the pourable plant-based egg substitute, dairy-free cottage cheese, garlic powder, black pepper, and a pinch of salt until smooth; fold in the crumbled tofu.
- Heat the olive oil in a nonstick skillet over medium heat.
- Add the baby spinach and halved cherry tomatoes; cook for 12 minutes until the spinach wilts and the tomatoes begin to soften.
- Pour in the tofu mixture and cook over medium-low heat for 34 minutes, stirring gently with a silicone spatula until softly set and creamy.
- While the mixture cooks, toast the slice of whole-grain bread.
- Transfer the cooked mixture to a bowl; serve with sliced avocado and toast, and finish with fresh chives or parsley if desired.
Notes
Blend the dairy-free cottage cheese before adding it if you prefer a completely smooth texture. Avoid high heat; gentle heat keeps the mixture softer. Add sliced plant-based breakfast sausage for even more protein. For lower carbohydrates, omit the toast and add extra vegetables. Spinach can be replaced with kale, bell peppers, or mushrooms. Choose low-sodium dairy-free cottage cheese if preferred. Dairy-free cottage cheese helps boost protein without adding prep time. Estimated per serving: approximately 460 kcal; approximately 4245 g protein; approximately 28 g carbohydrates; approximately 21 g fat; approximately 7 g fiber.
- Prep Time: 5
- Cook Time: 7
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: Approximately 460 kcal