Green Pepper Tofu Scramble
The turmeric in this scramble gives the tofu that yolk-yellow look, while the peppers and onions add texture and flavor. It’s a quick and easy breakfast that goes nicely with a fruit salad and whole-grain bread or grits.
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Yield: 4 servings
Ingredients
Ingredients
- 1 onion, diced
- 1 green bell pepper, seeded and diced medium
- ½ jalapeño pepper, seeded and minced
- ¼ cup low-sodium vegetable stock, for sautéing
- ¼ tsp ground turmeric
- 2 Tbsp nutritional yeast flakes
- 1 Tbsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 Tbsp low-sodium soy sauce
- 1 14-ounce block extrafirm tofu, drained and crumbled
- 3 Tbsp chopped fresh parsley (optional)
Instructions
Instructions
- 1. In a skillet over medium-high heat, sauté the onion, bell pepper, and jalapeño pepper in the vegetable stock. Cook for 5 minutes, or until the vegetables become tender.
- 2. Stir in the spices and soy sauce. Continue cooking for 1–2 minutes longer.
- 3. Add the crumbled tofu and turn the heat to low. Cook for an additional 1–2 minutes.
- 4. Remove from the heat and stir in the fresh parsley, if using. Serve immediately.
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