Vegan Tofu Breakfast Scramble Recipe By Tasty

TOFU SCRAMBLE RECIPE BY TASTY

Steps:

• Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
• Unwrap the tofu and cut into cubes.
• Place the tofu in a bowl and mash with a fork.
• Cut the top off a bell pepper and remove all the seeds and thinly slice.
• Chop the onion.
• Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
• Add in the tofu and cook on medium heat until most of the water has evaporated.
• Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
• Add the lemon juice to the tofu and mix until evenly combined.
• Remove the tofu from the heat and serve.
• Enjoy!

SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
• Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
• Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
• Wrap in a flour tortilla or serve plain. Enjoy!

VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Steps:

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
• On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
• Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
• Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
• Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
• Enjoy!