Egg-free low-carb Mexican breakfast scramble

Just because you don't eat eggs or dairy, doesn't mean that you can't enjoy a hearty breakfast scramble. This savoury breakfast is loaded with ground turkey and plant protein, Mexican flavours, and fresh veggies. It's an egg-free and dairy-free way to start your action-packed day.

Ingredients

180 g firm tofu, drained and cut into small cubes .5" (1.5 cm)

220 g ground turkey

1⁄2 tbsp olive oil

11⁄2 tbsp taco seasoning

1⁄2 (70 g) red capsicum, diced

1⁄2 (55 g) brown onion, diced

salt and pepper

1⁄2 (100 g) avocado mashed

1⁄2 tbsp fresh coriander, finely chopped

2 tbsp sour cream, dairy-free or vegan

1⁄2 tbsp lime juice

Instructions:

In a large frying pan, use half of the oil to brown the turkey meat. Season with salt and pepper.

Once the meat is almost cooked add 2⁄3 of the taco seasoning. Stir well and finish cooking the meat.

While the meat is cooking, heat the other half of the oil in a separate skillet and cook capsicum and onions for 2 min until they begin to soften.

Add the tofu and the rest of the taco seasoning. Gently cook for a few more minutes until the tofu begins to brown.

Scoop the meat and the veggie tofu mixture onto a plate or bowl and top with mashed avocado, sour cream, coriander, and a drizzle of lime juice.

Prefer eggs? Substitute the tofu for 2 eggs per serving.