Matt’s Tofu Scramble

Ingredients

• 1 block extra firm tofu (rinsed and crumbled into bite-sized pieces)
• 1 tsp sea salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp turmeric
• 2 tbsp nutritional yeast
• 0.25 cup water
• 1 bell pepper (chopped)
• 2 cup mushrooms (chopped)
• cherry tomatoes (handful, chopped into thirds or quarters)
• 0.25 cup onion (diced)

Steps

1. 1

   Rinse the block of extra firm tofu with water.

2. 2

   Pull the tofu apart by hand, creating small bite-sized pieces. Squeeze out any excess water.

3. 3

   Place the tofu pieces into a pan.

4. 4

   Set the stove element to medium heat.

5. 5

   Add the sea salt, garlic powder, onion powder, turmeric, and nutritional yeast to the pan and stir to coat the tofu.

6. 6

   Add 1/4 cup of water to the pan and mix with a spoon.

7. 7

   Add the chopped bell pepper, mushrooms, cherry tomatoes, and diced onion to the pan and mix well.

8. 8

   Continue cooking, stirring occasionally, until the water has evaporated and the vegetables are cooked through to your desired tenderness.

Notes

This recipe uses water instead of oil for a lower-fat scramble. If you prefer a richer flavor, you can sauté the vegetables in a teaspoon of olive oil before adding the tofu.

Nutrition per serving

• vegan
• vegetarian
• breakfast
• tofu
• high-protein
• gluten-free
• healthy