Tofu Scramble
Easy and delicious tofu scramble recipe with bell peppers and mushrooms. A hearty protein packed vegan breakfast!
Servings: 4 servings
Ingredients
- 14 oz extra firm tofu drained and patted dry
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon olive oil
- 8 oz baby bella mushrooms sliced
- 1 red bell pepper diced
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add garlic, onion, and olive oil to a large skillet
- Saute over medium high heat for 5 - 8 minutes, until onion starts to soften
- Drain tofu and pat dry with a dish towel
- Add tofu to skillet and use a potato masher to break it up into egg like texture
- Sprinkle on turmeric, paprika, and nutritional yeast
- Cook around 5 minutes, until tofu starts to cook off some of its moisture
- Add mushrooms and peppers and continue to cook an additional 10 - 15 minutes, or until liquid has evaporated and mushrooms cook down
- Salt and pepper to taste (I used 1 teaspoon of salt and 1 teaspoon of pepper)
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 11g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 569mg | Fiber: 2g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 2mg