What, Veggies for Breakfast?

July 15, 2017

Yes, you already know you really should get protein at every meal including breakfast; but this can also apply to veggies.

Those who know me will know how I love to promote eating more veggies.

So, it would be remiss of me to not recommend adding veggies to your breakfast repertoire, right?

Veggies are powerhouses of vitamins, minerals, antioxidants, phytochemicals, fiber, and water.

You can’t go wrong adding them into every single meal of the day, so if you don’t already, you should definitely try them for breakfast!

And no, you don’t need to have a salad or roasted veggies for breakfast if you don’t want to but you totally can! You wouldn’t be breaking any “official” breakfast rules or anything like that.

Adding some protein to leftover veggies is a great combination for any meal.

Including breakfast.

Here’s a delicious recipe for you to try (and customise) for your next breakfast – or any meal.

Recipe: Veggie Tofu Scramble

(Special thanks to my friends Mike and Kaye, for allowing me to use the photo of their version of the recipe.)

Serves 1

1 teaspoon coconut oil

175-250g extra-firm tofu (how hungry are you?)

¼ cup veggies (grated zucchini and/or sliced mushrooms and/or diced capsicum)

1 to 2 teaspoons soy sauce

1 tablespoon nutritional yeast

dash salt, pepper and/or turmeric

Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).

Crumble the tofu into pan and lightly fry the tofu for 2 to 3 minutes.

Add your vegetables of choice and the spices to the veggies and stir for a further 1-2 minutes.

Add soy sauce and nutritional yeast and stir through for 2 minutes.

Remove from heat, serve & enjoy!

To your health and happiness.

Neil Forsey
Head Coach & Founder of Hungry Coach
Weight Loss Coach/Consultant
Integrative Nutrition Health Coach (INHC)
Certified Eating Psychology Coach (CEPC)
Certified International Health Coach (CIHC)
Certified Life Coach (CLC)