Who needs eggs when you have tofu? This scramble contains no cholesterol and very little saturated fat, is tasty and easy to whip up.
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- 16 oz tofu (extra firm water-packed) (rinsed and drained)
- 1 tsp olive oil
- 2/3 C bell pepper (green) (chopped)
- 2/3 C yellow onions (chopped)
- 2/3 C mushrooms (crimini) (sliced)
- 2 garlic cloves (minced)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp turmeric
In a large pan, cook the vegetables in the oil until tender.
Add the tofu (crumbled) to the vegetables; add the remaining ingredients and cook over medium high heat, stirring frequently until heated through.
You can use a red bell pepper instead of a green one, if preferred.
You can also add frozen hashbrowns (cubed), veg sausage patties (crumbled), and/or cheddar cheese (shredded) to the tofu mixture.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC