Tofu Breakfast Scramble

(4 servings)

  • 1 16-ounce block firm water-packed tofu - rinsed and drained
  • olive oil for frying
  • 1/2 teaspoon granulated onion
  • 2 Tablespoons nutritional yeast flakes (optional)
  • 1/4 teaspoon turmeric for color (optional)
  • 1 small onion - thinly sliced
  • 5 button mushrooms - sliced
  • 1/4 of a medium red or green bell pepper - finely chopped
  • 1 clove garlic - minced
  • 1 splash soy sauce
  • salt and pepper - to taste
Place a non-stick skillet over medium-high heat. Add a splash of olive oil and saute the sliced onion, sliced mushrooms, chopped pepper and minced garlic until the vegetables begin to get tender - about 5 minutes.

Crumble the tofu into the pan. Stirring and flipping occasionally, cook until the crumbled tofu is evenly browned - about 6 to 10 minutes.

Add the granulated onion, nutritional yeast flakes and turmeric. Stir to combine.

Reduce heat to low and let the scramble set for about 5 minutes for all the flavors to infuse.

Season with a splash of soy sauce and salt and pepper to taste.

A healthy, protein-packed alternative to ordinary scrambled eggs.

Mr Breakfast would like to thank StevenS for this recipe.

Recipe number 2748. Submitted 2/4/2010.