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Egg-free low-carb Mexican breakfast scramble

Just because you don’t eat eggs or dairy, doesn’t mean that you can’t enjoy a hearty breakfast scramble. This savory breakfast is loaded with ground turkey and plant protein, Mexican flavors, and fresh veggies. It’s an egg- free and dairy-free way to start your action-packed day.

2 servings

Ingredients

  • 180 g firm tofu, drained and cut into small cubes .5″ (1.5 cm)
  • 220 g ground turkey
  • 1⁄2 tbsp olive oil
  • 11⁄2 tbsp taco seasoning
  • 1⁄2 (70 g) red bell pepper, diced
  • 1⁄2 (55 g) yellow onion, diced
  • salt and pepper
  • 1⁄2 (100 g) avocado mashed
  • 1⁄2 tbsp fresh cilantro, finely chopped
  • 2 tbsp sour cream, dairy-free or vegan
  • 1⁄2 tbsp lime juice

Instructions

  1. In a large frying pan, use half of the oil to brown the turkey meat. Season with salt and pepper. Once the meat is almost cooked add 2⁄3 of the taco seasoning. Stir well and finish cooking the meat.
  2. While the meat is cooking, heat the other half of the oil in a separate skillet and cook peppers and onions for 2 min until they begin to soften.
  3. Add the tofu and the rest of the taco seasoning. Gently cook for a few more minutes until the tofu begins to brown.
  4. Scoop the meat and the veggie tofu mixture onto a plate or bowl and top with mashed avocado, sour cream, cilantro, and a drizzle of lime juice.

Prefer eggs?

Substitute the tofu for 2 eggs per serving.