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| Chili Tofu Scram on toasted Kibbled Rye Loaf |
High‑protein tofu‑boosted scrambled eggs with chilli, quick to make and satisfying in smaller portions.
Some breakfasts are simple, but they still manage to feel truly nourishing, the kind that set you up well for the day without taking much time or effort. This GLP1-1 small-portion friendly crumbled tofu, egg and chili scramble with a dash of soy sauce is exactly that: quick, high in protein, full of flavour, and made from everyday ingredients you probably already have on hand.
Using both tofu and eggs gives this scramble a lovely balance. The tofu adds extra protein and a soft, creamy texture, while the eggs bring richness and help everything come together in tender curds. A small amount of lard in the pan adds depth. Lard is naturally high in monounsaturated fat, so a little goes a long way in terms of flavour, satisfaction, and it helps food crispen nicely but use a small amount of olive oil or butter if that's what you have (everything in moderation!). It’s simple, honest cooking - no special equipment, no expensive mixes, just real food in a hot pan.
The soy sauce adds flavour to otherwise flavourless tofu, and the chili garnish adds warmth without overwhelming the dish, making it easy to adjust (or omit!) for different tastes. Keep it mild for younger family members or dial it up for those who like fuller flavours. Because tofu is so neutral, it happily takes on any seasoning, giving you a scramble that’s flavourful but still gentle enough for everyday eating.
This combination is naturally GLP‑1 small-portion friendly thanks to its high protein content and satisfying balance of fat and fibre. It’s filling without needing large portions, and it pairs beautifully with a slice of my Rustic Kibbled Rye Loaf. The rye’s earthy flavour, the wholemeal’s nuttiness, and the little pops of kibbled grain make the perfect base for the soft, warm tofu egg scramble. Together, they create a breakfast that feels hearty and sustaining, whether for one person or the whole family.
This recipe is one that works on busy weekdays, slow weekends, or anytime you want something quick and comforting but still nourishing. Serve it piled generously on toasted slices of my kibbled rye loaf, and you’ve got a breakfast that’s simple, wholesome, and full of personality.
Everyone has their own ideal scrambled eggs - some like them soft and a little glossy, others prefer them firmer and drier. This scramble comes together quickly, so simply cook it to the texture you enjoy. The tofu helps keep things tender either way, giving you plenty of control over how set or soft you want the final result.
Serves 1, or 2 GLP‑1 small portions that pair perfectly with a slice of my Rustic Kibbled Rye Loaf
Watch me make this here:
Ingredients:
- 50gm firm tofu, crumbled
- 2 eggs
- 1 tablespoon milk, water or plant-based milk (of your choice)
- A few slices of finely diced onion
- 1/2 tsp minced garlic
- 1 teaspoon pork lard (or use olive oil)
To serve:
- Spring onion, chopped
- Fresh red chili, seeded and chopped finely or a shake of chili flakes to serve (optional)
- Few shakes of soy sauce (about 1/2 tsp)
- Ground pink salt and black pepper
- Hot toast (buttered or unbuttered)
Method:
Melt the lard in a frypan on medium high.
Sauté the onion with the garlic. Add the crumbled tofu and let it brown a little over a minute or so.
Turn the heat down, whisk the eggs and milk together, add to the frypan. Mix to a soft curd with a small hand-whisk (approx 1 minute).
Serve on its own or on toast sprinkled with spring onions and a few drops of soy sauce and red chili to taste.
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