Plant-Based Power Scramble
Hi all! I hope everyone is staying safe and healthy!
If you were watching my Facebook page this weekend, you might have seen that I partnered with Animal Advocates of South Central PA to help raise money for plant-based meal kits for individuals experiencing homelessness who are currently living in the York YMCA’s residence. These folks have been hit hard by COVID-19 and we want to show you that you can care about people and animals at the same time - you don’t have to choose!
To help spread this positive message during Give Local York and raise money to spread the plant-based love and animal advocacy, I created this cooking demo for a meal I make ALL the time - a delicious Power Scramble! I call this a power scramble because I love adding an extra protein boost of garbanzo beans to a traditional tofu scramble, which also provides a good amount of iron!
This recipe is packed with protein; antioxidants from the bell pepper, tomato, and greens; and B vitamins from nutritional yeast! And perhaps the best part? It only takes 30 minutes to make! (You may have noticed a theme here…lol I like the vast majority of my meals to be quick and easy!)
Wonderful as a post-workout protein meal; breakfast; lunch; or dinner, I love eating this for breakfast on top of whole wheat seedy toast, for dinner with rice and roasted vegetables, or on top of a leafy green salad. Any way you serve it, you really can’t go wrong!
I hope you enjoy this as much as I do! Let me know in the comments if you liked this video and if I should make more! Thanks for reading, watching, and tuning in :) Cheers!
Plant-Based Power Scramble
Ingredients
1 Tbsp. olive oil
1 Tbsp. ACV
1/2 large white onion, sliced
1/2 bell pepper - I used orange, but you could use any color!
1 tomato, diced
1 package extra firm tofu (14-16oz)
1 can chickpeas / garbanzo beans (15oz)
1 1/2 Tbsp. nutritional yeast
1 tsp. salt
1 tsp. fresh cracked black pepper
2 tsp. garlic powder
2 tsp. turmeric
2 tsp. oregano
1/4 tsp. paprika
1/8 tsp. chipotle powder
1 cup mixed greens, spinach or kale
Make this 30-minute meal!
Add 1 Tbsp. olive oil and 1 Tbsp. ACV to a large pan on medium-high heat.
Slice the onion and add to the pan. Allow to sautée while you thinly slice the bell pepper, add to the pan, and stir.
Add the salt and black pepper, as well as 1 tsp. garlic powder, 1 tsp. turmeric, and 1 tsp. oregano.
Stir and allow to cook while you drain the tofu. Press the tofu gently but firmly between your hands over the sink to rid it of excess moisture. (Alternatively, you can use a tofu press, but I like the quick and easy version without any extra appliances to clean!)
Crumble the tofu in the pan, then add the remaining garlic powder, turmeric, oregano, paprika and chipotle powder on top. Stir to combine.
Dice a tomato, then add to the pan along with the nutritional yeast.
Open a can of chickpeas, then drain the liquid and add the chickpeas to the pan without rinsing.
Stir and add in the mixed greens, spinach or kale. Allow to wilt, then taste! If you feel it’s missing anything, feel free to add more garlic, salt, pepper, or an extra teaspoon of apple cider vinegar for a bit of a tang.
Serve solo, on top of toast, with rice and quinoa, or on top of a salad! The possibilities are endless.