Thai Tofu Scramble & Mango Avocado Smoothie Bowl

Allergens

Soy, Nuts (optional)

Ingredients

• 14 oz extra firm tofu, drained and crumbled
• 3 tbsp nutritional yeast
• 2 tbsp tamari or soy sauce
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup fresh basil leaves, roughly chopped
• For the Smoothie Bowl:
• 2 cups frozen mango chunks
• 1 ripe avocado, pitted and halved
• 1 cup almond milk or coconut milk
• 1 scoop protein powder (optional)
• Toppings: sliced almonds, chia seeds, and fresh berries

Instructions

1. In a large skillet over medium heat, combine the crumbled tofu, nutritional yeast, tamari or soy sauce, olive oil, turmeric, cumin, and black pepper. Cook for 5 7 minutes until the tofu is golden brown and crispy, stirring occasionally. Add in the red bell pepper and green onions, cooking for an additional 2 minutes. Remove from heat and stir in the chopped basil. Set aside.
2. In a blender, combine the mango chunks, avocado, almond or coconut milk, and protein powder (if using). Blend until smooth and creamy. Pour into a bowl and top with sliced almonds, chia seeds, and fresh berries.

Chef’s Insight

To add more protein to this meal, consider adding grilled chicken or shrimp to the Thai Tofu Scramble.

Notes

Feel free to adjust the spices and seasonings according to your personal taste preferences.