Breakfast "Oakland"

12 Reviews
64% would make this recipe again

Breakfast with a vegan version for "scrambled eggs".

Preparation : 10 min Cooking : 5 min
390 calories/serving


1 shallots, finely chopped 40 g
4 tsp canola oil 20 mL
2 tsp turmeric 6 g
2 tsp ground cumin 5 g
2 tsp curry powder 6 g
240 g firm regular tofu, crumbled 1 1/4 cup
1 clove garlic, minced
1 tbsp soy sauce 15 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
2 slices bread, whole wheat 70 g
1 cup orange juice 250 mL


  1. Preheat a skillet over medium heat and add the oil, shallot and spices.
  2. Crumble in the tofu using your hands or a fork. Stir until well mixed together with the spicy oil.
  3. Add the garlic, soy sauce. Season with salt and pepper to taste. As soon as the tofu is hot, it's ready.
  4. Serve with the toasted bread and orange juice.
  5. If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.

Nutrition Facts Table

per 1 SERVING (310 g)


% Daily Value




18 g

27 %

Saturated 2 g
+ Trans 0.1 g

11 %


0 mg


480 mg

20 %


40 g

13 %


5 g

20 %


8 g

Net Carbs

35 g


23 g

Vitamin A

4 %

Vitamin C

74 %


25 %


53 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin C
Good source of  :
Calcium, Copper, Fibre, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Omega-3, Pantothenic Acid, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 1
Vegetables ½
Meat and Alternatives 2
Fats 3

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Members' Reviews

12 Reviews (12 with rating only) 64% would make this recipe again

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