Six-Second Scrambled Eggs; Scrambled Tofu - Magic Bullet MBR-1701 User Manual And Recipes

SIX-SECOND
SCRAMBLED EGGS
Whip your eggs in the Magic Bullet before cooking to make them
extra light and fluffy.
3 eggs
salt and pepper to taste
fresh dill or parsley
(optional)
½
Tbsp butter
or olive oil
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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.
SCRAMBLED
TOFU
If eggs aren't your bag, try this savory protein-packed breakfast instead!
1
16 In the Tall Cup, blend tahini, soy
oz block of
extra-firm tofu, sauce, mustard, turmeric, garlic, cheese/
pressed & drained nutritional yeast, and seasoning.
1
Tbsp olive oil
2
½ onion, diced Add onion and veggies to a
2 cup diced vegetables Party Mug or other Magic Bullet cup
(zucchini, bell pepper, attachment and pulse to coarsely chop.
mushrooms), diced
3
1 clove garlic Heat oil in a skillet over medium
2 Tbsp tahini heat and sauté the onion and veggies
1
tsp soy sauce until soft.
1
Tbsp Dijon mustard
4
½ tsp turmeric powder Roughly crumble the tofu with your
3 Tbsp parmesan cheese fingers into the skillet. Pour tahini
or nutritional yeast mixture on top and stir to combine until
1
cup spinach tofu is warmed and cooked through
Pinch of sea salt (approximately 3-5 minutes). Add in
Pepper to taste spinach and mix until wilted.
Serves:
4
Serving Size: ¾–1 cup TIP:
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!
Serve alongside a piece of hearty
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