Indulge in a delicious vegan breakfast with this scrambled tofu recipe that reigns supreme in both flavor and nutrition. Bursting with plant-based protein and a symphony of savory spices, this dish offers a delightful twist on traditional scrambled eggs. Here’s how you can make it.
Ingredients:
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 1 bell pepper, diced
- Handful of spinach leaves (optional)
- Fresh chives or parsley, chopped, for garnish
Instructions:
- In a small bowl, combine crumbled tofu, nutritional yeast, soy sauce, ground turmeric, garlic powder, onion powder, ground cumin, salt, and pepper. Mix well until tofu is evenly coated with spices. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and bell pepper to the skillet, sautéing until softened, about 5 minutes.
- Add the seasoned tofu mixture to the skillet, stirring to combine with the vegetables. Cook for 5-7 minutes, or until tofu is heated through and slightly golden. If using spinach, add it to the skillet and cook until wilted for about 2 minutes.
- Taste and adjust seasoning if needed, adding more salt and pepper as desired. Remove from heat and garnish with freshly chopped chives or parsley before serving.
- Serve the scrambled tofu hot alongside toast or your favorite breakfast sides, and savor the irresistible flavors of this nutritious and delicious morning delight.
