Transform Your Diet From a Hummer Into a Hybrid: Powerful Plant-Based Breakfasts, Pt. 1

tofu scramble

Did you know that what you eat ranks right up there with what you drive when it comes to your impact on the planet? I often say that the American Diet is the “SUV” of eating styles: Too high in empty calories from refined sugars and added fats – and too heavy on large portions of animal products and snack foods. This adds up to a food landscape which makes it easy to consume the wrong types of calories too often, sapping our energy and our health, and giving us the largest carbon footprint of any diet on the planet.

Luckily, there’s an easy solution: Packing your diet with more plant foods and reducing “SUV” foods is the single biggest step you can take toward a leaner, greener diet. Here are the triple benefits:

  • Quickly slim down and get lean.
  • Shrink your carbon footprint.
  • Save more green (read: a smaller grocery bill).

As a health professional, I can think of no greater win/win.

Here is the first of my top picks for plant-based breakfasts that provide protein and staying power. Over the next few weeks, I’ll be revealing the others! You can look forward to plant-based breakfast recipes like Grab and Go Energy Bites and Comfort Classic Quinoa. So watch this space.

Plant-Based Breakfast #1

Hot n’ Hearty: Curried Scramble Tofu With Apricot Toast

When you crave something hot, this Indian-inspired breakfast is a protein-rich, fun twist on scrambled eggs, and super simple. And soybeans (which is what makes tofu) are the only legume that contain all 9 essential amino acids – making it a complete protein.

Ingredients – Serves 2

1 carton silken tofu

2 scallions, finely chopped

1 tbsp canola oil

2 tsp good curry powder

1/8 tsp onion powder

1/8 tsp kosher salt

1 slice 100% whole grain bread

1 tsp natural apricot preserves


1. Gently break up the tofu into large chunks, and place in a strainer over a bowl to drain. Place 2 paper towels on top, and weigh it down with something heavy (such as a bowl). Allow to drain for 25 minutes.

2. Heat canola oil over medium heat in a medium-sized nonstick pan or cast iron skillet. Add scallions and sauté for 2 minutes.

3. Add curry powder and continue to sauté for 2 minutes, until well combined.

4. Add the tofu: Using a rubber spatula, gently fold the scallions into the tofu. Add the onion powder and the salt.

5. Heat over medium heat until warmed through, about 3 minutes. (To stir, gently shake the pan and fold the tofu with the spatula).

6. Taste and adjust the seasoning.

7. Toast the bread, spread with the apricot preserves. Slice into 2 triangles.

8. To serve: Place 1/2 of the tofu on a plate with 1 of the apricot toast triangles.