Smashed Edamame and Tofu Scramble Brunch

Triple stack your protein intake with this mighty breakfast. I usually lean toward a sweet breakfast, but every now and then I can really grave a hearty brunch. Unfortunately most brunch spots still heavily focus on meat based meal, and if there is a vegan option it's usually smashed avocado on toast. Who wants to drop $15 on some plain avo on toast? This recipe is my upgraded, high protein take on that classic. Instead of avocado, we're going with smashed edamame. By replacing the avocado we immediately increase fiber and protein intake. Edamame is an absolute powerhouse that I keep in my weekly rotation. It serves perfect as a salty snack, tossed into a nourish bowl, or in this case, layered over crunchy sourdough for breakfast. To top it off I created a very simple tofu scramble. Feel free to spice the tofu scramble up by turning it into an omelette, or replace by some good old fashioned regular eggs.

BREAKFAST

5/26/20253 min lezen

Smashed Edamame & Tofu scramble on Sourdough

What I love most about this recipe is that smashed edamame can be used for so many recipes. Think of using it as a topping on a (veggie) burger, in replacement of hummus, or as a side on a salad. You can save a big bowl of smashed edamame for at least a couple of days, so perfect for meal prep. This breakfast for the champs serves a whopping 27 grams of protein. Leaving you filled and satisfied for hours. Don't feel limited to eating this just for breakfast, take it to go for a summer picnic or to refuel on a hike. Enjoy!

Time: 15 min

Serving: 2

Ingredients

Smashed edamame:

1 cup shelled edamame
1 garlic clove, minced
1/2 tbsp lemon zest
1 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp miso paste
Salt & pepper to taste
Optional: pinch of chili flakes or crispy chili oil

Double Tofu Scramble

150g firm tofu, drained and crumbled
150g silken tofu
Splash of almond milk
0.5 tbsp olive oil
1/4 tsp turmeric
1/4 tsp kala namak
1/2 tsp salt
1/4 tsp black pepper
2 tbsp nutritional yeast

To serve:

Thick slice of home made sourdough, find recipe link below

Instructions: Smashed Edamame

Begin by steaming the edamame. In a small saucepan, add the shelled (you can use frozen) edamame, and add half cup of water. Bring to a boil, then let it simmer for about 5-7 minutes until fork tender. Drain the edamame and set it aside.
In a mixing bowl, smash the steamed edamame with a potato masher or fork, then add minced garlic, lemon zest and juice, miso paste and nutritional yeast. Add salt and pepper to taste. Give it a good mix until everything is well incorporated. If you want to spice it up, sprinkle some chili flakes or crispy chili oil on top before serving.
Toast your sourdough bread until it's beautifully golden and crispy. Spoon the edamame mixture generously onto the toast.

Instructions: Double Tofu Scramble

To use our time efficiently, start on the scramble while the edamame is steaming. Start by heating the olive oil in a skillet over medium heat. Crumble the firm tofu into the pan and sauté for about 3-4 minutes, allowing it to brown slightly.
In a separate bowl add the silken tofu along with a splash of almond milk, turmeric, kala namak, salt, pepper and nutritional yeast.
Stir gently fold the silken tofu mixture in the pan with the firm tofu, and cook for another 2-3 minutes.
Assemble all the ingredients by topping the scramble on the smashed edamame on toast. Simple but so delicious. Eet smakelijk!