Breakfast Tofu Scramble
Extra-firm tofu, when crumbled, has a scrambled egg texture and, when paired with turmeric, a bit of an egg-like flavor, without any added cholesterol.
Tofu is rich in plant-based protein and may even protect against certain types of cancer!
Servings: 4 servings
Ingredients
- 14-16 ounces tofu extra firm (light or low-fat when possible)
- 1 clove garlic minced
- ½ cup onion diced
- ½ cup green pepper diced
- ½ cup red pepper diced
- ¾ cup mushrooms chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ¾ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Add 1/4 cup water to large sauté pan. Once heated, add onion.
- When the aroma releases from the onion and it starts to become translucent, add garlic. Cook for 2 minutes, add peppers and mushrooms and add 1/4 cup water if vegetables are sticking to the pan. Cook for about 4 minutes or until vegetables are tender.
- Crumble tofu with hands and add to pan along with turmeric, mixing well. Add cumin powder, pepper, and salt, and cook for another 4-6 minutes until everything is cooked through.
- Serve with whole grain toast or on a warm corn tortilla.
Notes
NOTE – Kimberly added cubed potatoes, uncooked, and allowed them to steam with the veggies, covered, until potatoes were soft. To save time you can steam potatoes ahead and add them cold.