1 Add all ingredients to the Short
Cup, twist on Cross Blade, and blend
on the Power Base for six seconds
until fully whipped.
2 Heat butter/olive oil in a pan on the
stove over medium heat.
3 Add egg mixture, reduce heat
to low, and cook, gently stirring
occasionally to create a fluffy texture
until the eggs fully set.
3 eggs
salt and pepper to taste
fresh dill or parsley
(optional)
½ Tbsp butter
or olive oil
SIX-SECOND
SCRAMBLED EGGS
Whip your eggs in the Magic Bullet before cooking to make them
extra light and fluffy.
1 In the Tall Cup, blend tahini, soy
sauce, mustard, turmeric, garlic, cheese/
nutritional yeast, and seasoning.
2 Add onion and veggies to a
Party Mug or other Magic Bullet cup
attachment and pulse to coarsely chop.
3 Heat oil in a skillet over medium
heat and sauté the onion and veggies
until soft.
4 Roughly crumble the tofu with your
fingers into the skillet. Pour tahini
mixture on top and stir to combine until
tofu is warmed and cooked through
(approximately 3-5 minutes). Add in
spinach and mix until wilted.
TIP: Serve alongside a piece of hearty
whole grain toast with avocado slices or roll
up in a brown rice or whole wheat tortilla
and top with salsa and guacamole for a
filling breakfast burrito!
16 oz block of
extra-firm tofu,
pressed & drained
1 Tbsp olive oil
½ onion, diced
2 cup diced vegetables
(zucchini, bell pepper,
mushrooms), diced
1 clove garlic
2 Tbsp tahini
1 tsp soy sauce
1 Tbsp Dijon mustard
½ tsp turmeric powder
3 Tbsp parmesan cheese
or nutritional yeast
1 cup spinach
Pinch of sea salt
Pepper to taste
Serves: 4
Serving Size: ¾–1 cup
SCRAMBLED
TOFU
If eggs aren’t your bag, try this savory protein-packed breakfast instead!
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