Organic Veggie Tofu Scramble

SIBO Diet & Low FODMAP

I’m a huge advocate of people eating high protein breakfasts to help stabilize their blood sugar, reduce anxiety, provide energy and ensure they’re hitting their daily protein intake…sounds like a great way to start your day no!?

I love tofu scramble because it’s also easy to add veggies too which helps ensure you’re hitting your 10 servings of vegetables a day. You can also spice it up and add various fresh herbs to switch up the flavour profile so you don’t get bored of the one recipe.

I can’t stress enough how important the quality of tofu is. There are some foods that must be purchased organic and tofu is one of them! Conventional soy is one of the top genetically modified crops and is heavily sprayed with glyphosate increasing your risk of cancer as well as contributing to leaky gut which is at the root of many digestive diseases today.

SIBO Supportive Meal: Many of the sibo diet recipes are animal based (due to the nature of SIBO making it hard to digest vegetables) which can be heavy for some people first thing in the morning. Switching to “dinner for breakfast” mentality can be tough and many people have sensitivities to eggs so tofu is a great breakfast alternative! It’s also pretty quick to make or can easily be made ahead of time to take on the go.

Eating raw veggies can also be tough for people with compromised digestion like in the case of SIBO. I suggest cooking the veggies which makes them easier to digest, especially with for more tough vegetables like kale.

As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.

Recipe:

Ingredients:

• 1 tsp of avocado oil

• 1/2 bell pepper, chopped

• 1 green onion (green part only) or chives

• 1/2 bunch of cilantro (substitute any fresh herb)

• A couple leaves of kale or handful of baby kale (substitute with any leafy green)

• 12 oz of organic tofu

• 1/2 tsp of turmeric

• 1 tsp of paprika (unless you have a nightshade sensitivity)

• 1 tsp of salt & pepper

• 1/4 of an avocado

Directions:

1. Wash and chop the pepper, green onion, cilantro, kale and avocado into small pieces.

2. Meanwhile, heat the oil in a pan over low-medium heat.

3. Add the tofu, turmeric, paprika and salt and pepper and stir to break up the tofu into small pieces. Cook for 10 minutes until the edges are firm and the liquid is gone.

4. Add the veggies to the pan and cook for about 5 more minutes.

5. Plate the mixture and add some chopped avocado. Enjoy!

Food Prep Tip: Seal any leftovers in an airtight container and keep it in fridge for up to 3 days.