One of my favorite meals of all time has got to be scrambled tofu. Since I became a vegan at a very young age, I really don’t remember how scrambled eggs taste. Instead, my earliest childhood memories of savory breakfasts nearly always include scrambled tofu.
I love all of it: the soft, chewy tofu and the crunchy, flavorful bell pepper and onions. I think it has even become a comfort food for me, because, after an exhausting day (yes, vacation can be exhausting) of traveling and worrying and missing my honey, I just want to eat some scrambled tofu.
I feel like joining the drooling ranks of my 4 month old daughter and drooling over this picture. I promise; this stuff is good.
Veggie Tofu Scramble
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Breakfast, Main Dish, Side Dish|
- 1/2 onion (chopped)
- 1/4 red bell pepper (chopped)
- 1lb extra firm tofu (crumbled)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons McKay's vegan
- 1/8 teaspoon turmeric
- salt to taste
|Saute onion and bell pepper with 1 tablespoon olive oil. When onion is nearly clear, remove both from heat and set aside.|
|Crumble tofu with fork or fingers, and mix with seasonings. Add 1 tablespoon of olive oil, and cook in skillet pan until edges of tofu become a slightly more golden yellow.|
|Add onion and bell pepper to tofu mixture in pan.|