Tofu Scramble Happiness
When I have time to make breakfast I love to make a tofu scramble. For years I have tried to perfect my recipe and although it changes from time to time the below recipe is what I tend to start with. I took the recipe from one of my favorite bloggers the Minimalist Baker and changed it a bit. The tofu scramble is a great breakfast to start your day, protein, fiber and vegetables!

Tofu Scramble Happiness
Serves about 2 or 1 person for two breakfasts!
6 oz extra firm organic tofu
1 tbsp coconut oil (about)
2-3 cups of organic spinach (frozen or fresh works!)
½ a purple onion (can sub with white onion)
½ red or yellow bell pepper
2 garlic cloves (or 7 whatever works for you 😜)
Salt and pepper to taste
¼ tsp turmeric
½ tsp mustard powder
1 tbsp of Nutritional Yeast (this is the one I LOVE because it doesn't have the synthetic folic acid)

-Take out tofu and dry by putting paper towel around it and putting something heavy on top in order to help liquid drain out (if you have time, let's be real, I don't always have time or patience to do this😉)
-While the tofu is drying out make a sauce by combining the mustard powder, turmeric, nutritional yeast and salt and pepper with a little bit of water or oil to make an almost pourable sauce
-After slicing the onion, mincing the garlic cloves and cubing the bell pepper add them to a pan with the coconut oil
-While this is going on cut the tofu and use a fork to crumble into small pieces.
-Take the tofu and mix it with the sauce created earlier and then put the tofu into the pan with the onion, garlic cloves and bell pepper.
-ENJOY

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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